Mole De Olla (Mexican Beef and Vegetable Stew)
This Mole de Olla is a hearty, comforting stew packed with tender beef and a colorful medley of fresh vegetables. Beef shanks and bite-size beef pieces simmer in a rich, smoky chile sauce made from guajillo, puya, and ancho chiles, seasoned with Spanglish Asadero Chili con Carne Seasoning for extra depth. Chayote, carrots, green beans, potatoes, zucchini, and cabbage round out the pot for a filling, nourishing meal.
Perfect for cooler days or whenever you're craving a warming, homestyle soup, this stew brings authentic, traditional Mexican flavor straight to your kitchen.
This Mole de Olla is a hearty, comforting stew packed with tender beef and a colorful medley of fresh vegetables. Beef shanks and bite-size beef pieces simmer in a rich, smoky chile sauce made from guajillo, puya, and ancho chiles, seasoned with Spanglish Asadero Chili con Carne Seasoning for extra depth. Chayote, carrots, green beans, potatoes, zucchini, and cabbage round out the pot for a filling, nourishing meal.
Perfect for cooler days or whenever you're craving a warming, homestyle soup, this stew brings authentic, traditional Mexican flavor straight to your kitchen.
Ingredients
10 Cups of water
2 beef shanks
2 lb 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
⅓ white onion
2 garlic cloves
5 guajillo chiles (seeded)
5 puya chiles (seeded)
1 ancho chile (seeded)
1½ Cups water
Salt, to taste
Vegetables:
1 chayote, chopped
3 carrots, sliced
A handful of green beans
2 potatoes, chopped
1 or 2 zucchinis, sliced
Cabbage, chopped
Cilantro
Instructions
In a large pot, add the water, beef shanks, and beef pieces. Add the onion, garlic, and salt to taste. Cover and bring to a boil.
Once 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 on both sides for about 30 seconds, stirring constantly so they don't burn.
Add the water and let it come to a boil.
Transfer everything to a blender, add the Spanglish Asadero Chili con Carne seasoning and salt to taste, and blend until very smooth. Strain the sauce if desired.
Add the chile sauce to the pot with the meat.
Add the chayote, carrots, and green beans. Cover and cook for 5 minutes.
Add the potato and cook for another 5 minutes.
Finally, add the zucchini, cabbage, and cilantro. Cover and cook for 7–8 minutes.
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