Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mole de Olla: Traditional Mexican Beef and Vegetable Soup Recipe


  • Author: Simon
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings 1x

Description

Mole de Olla is a traditional Mexican beef stew featuring tender beef shank simmered in a flavorful broth made from charred tomatoes, onions, garlic, and a blend of dried guajillo, puya, and árbol chiles. Enhanced with fresh cilantro, corn, and calabacita squash, this hearty and comforting soup is garnished with chopped onions and cilantro, perfect for a satisfying meal served alongside warm tortillas.


Ingredients

Scale

Beef and Broth

  • 2 lbs beef shank
  • Salt to taste
  • 1 onion (for the soup)
  • 1 bunch cilantro (plus extra for topping)
  • Water (enough to cover beef)

Chili and Vegetable Blend

  • 8 tomatoes
  • 3 cloves garlic
  • 4 dried guajillo chiles
  • 4 dried puya chiles
  • 12 dried árbol chiles (adjust for spice preference)

Vegetable Add-ins

  • 2 ears of corn, chopped into 3 pieces each
  • 1 small calabacita mexicana (green squash), chopped

Toppings

  • Chopped onion for topping
  • Chopped cilantro for topping

Instructions

  1. Boil the Beef: In a large pot, add the beef shank and cover it with water. Season with salt and bring to a boil. Then reduce the heat to a simmer and cook for 1.5 to 2 hours until the meat is tender.
  2. Char the Ingredients: While the beef cooks, heat a dry skillet over medium heat. Char the tomatoes, onion, garlic, guajillo chiles, puya chiles, and árbol chiles until they are blistered and aromatic, enhancing their flavors.
  3. Blend the Mixture: Transfer the charred ingredients to a blender and blend until smooth. Add some beef broth if needed to help blend into a thick sauce.
  4. Strain and Combine: Strain the blended mixture through a fine sieve into a large pot to remove solids. Add some of the beef broth to adjust the consistency. Return the beef shank to the pot along with the entire bunch of cilantro.
  5. Simmer: Bring the pot back to a gentle simmer and cook for an additional 30 to 45 minutes, allowing the meat to become tender and infused with the sauce.
  6. Add Corn and Squash: Add the chopped corn to the soup and cook for 10 minutes. Then add the chopped calabacita mexicana and continue cooking for about 5 minutes more until the squash is tender. Taste and adjust salt as needed.
  7. Serve: Remove the whole bunch of cilantro from the pot. Ladle the soup into bowls and garnish with chopped onion and cilantro. Serve with warm tortillas on the side for a complete meal.

Notes

  • Adjust the number of árbol chiles to control the spiciness of the stew.
  • Charring the vegetables and chiles adds a deep, smoky flavor essential to the dish.
  • Using beef shank with bone imparts more flavor but can be substituted with another stew beef if preferred.
  • For a thicker stew, reduce the broth slightly during simmering.
  • Serve with warm corn tortillas to soak up the flavorful broth.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: Mole de Olla, Mexican stew, beef shank soup, guajillo chiles, puya chiles, árbol chiles, traditional Mexican soup, calabacita mexicana, corn soup, hearty beef stew