Beef
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Mole De Olla (Mexican Beef and Vegetable Stew)
Prep
cook
total
Ingredients
- 10 cups of water
- 2 beef shanks
- 2 pounds beef, cut into bite-size pieces
- 1/3 white onion
- 3 garlic cloves
- Salt, to taste
- 2 corn cobs, cut into pieces
For the Chile sauce:
- A little oil
- 1/3 white onion
- 2 garlic cloves
- 5 guajillo chiles (seeded)
- 5 puya chiles (seeded)
- 1 ancho chile (seeded)
- 1 ½ cups water
- 1 tablespoon Spanglish Asadero Chili con Carne seasoning
- Salt, to taste
Vegetables:
- 1 chayote, chopped
- 3 carrots, sliced
- A handful of green beans
- 2 potato, chopped
- 1 or 2 zucchini, sliced
- Cabbage, chopped
- A small handful of cilantro
Chili Con Carne
Directions
- In a large pot, add the water, beef shanks, and beef pieces. Add onion, garlic, and salt to taste. Cover and bring to a boil.
- Once it starts boiling, skim off the impurities that rise to the top using a spoon.
- Cover again and cook for about 30 minutes, then add the corn. Cover and cook for another 40 minutes.
- While the meat cooks, prepare the chile sauce.
- In a skillet over medium heat, add a little oil. Sauté the onion and garlic for about 30 seconds.
- Add the guajillo, puya, and ancho chiles. Lightly fry them on both sides for about 30 seconds, stirring constantly so they don’t burn.
- Add 1½ cups of water and let it come to a boil.
- Transfer everything to a blender, add the seasoning and salt to taste, and blend until very smooth. If desired, strain the sauce.
- Add the chile sauce to the pot with the meat.
- Add chayote, carrots, and green beans. Cover and cook for 5 minutes.
- Add the potato and cook for another 5 minutes.
- Finally, add zucchini, cabbage, and cilantro. Cover and cook for 7–8 minutes.
