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Beef, Vegetable, and Red Chile Stew |
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Serves: 4 Print this Recipe(Mole de Olla) Category: Beef Mole de Olla is a classic Mexican beef stew from central Mexico around Mexico City, requiring long, slow cooking so that the flavors mingle and the beef becomes meltingly tender. This is my version of the stew. Squeezing lime juice into the stew just before eating is a classic and tasty touch. Serve bolillos (oval Mexican sandwich rolls) or French bread to sop up the delicious juices. 1 pound beef chuck roast with bones, cut into 2-inch pieces 1/2 pound boneless beef stew meat, cut into 1 1/2-inch pieces 1 medium white onion, chopped 4 cloves garlic (medium), thinly sliced 2 bay leaves 1 teaspoon salt 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon ground cumin 2 ancho chiles, cut open and seeded, veins removed 2 guajillo chiles, cut open and seeded, veins removed 3 medium tomatoes, cored and coarsely chopped 10 large epazote leaves, or 1/4 cup chopped cilantro 3 medium carrots (6 ounces), peeled and sliced 1-inch thick 2 small zucchini (6 ounces), sliced 1-inch thick 2 ears corn, cut crosswise in 2-inch pieces 4 to 5 ounces young slender green beans, cut in half 2 limes, quartered 1. Put the meat in a large pot with 2 quarts of water and bring to a boil. Reduce the heat to medium-low, and skim the foam that rises to the top as it boils. After 10 minutes, add the onion, garlic, bay leaves, salt, oregano, and cumin. Cover and simmer 1 hour and 30 minutes. 2. Meanwhile, heat a medium dry skillet over medium heat, and toast the chiles, pressing them flat with a spatula, until aromatic, about 5 seconds on each side. (Do not burn, or the chiles will be bitter.) Cool the chiles; then tear into pieces, and put into a blender. Process as fine as possible. Add the tomatoes and epazote. Purée. Strain, pushing the puree with a wooden spoon, through a fine-mesh strainer into the soup pot. Cover and simmer 30 minutes. 3. Add the carrots and turnips, and cook 15 minutes. Add the zucchini, corn, and green beans. Cook until the vegetables are tender, about 12 to 15 more minutes. Taste and add salt, if needed. Serve in soup bowls. Pass the lime wedges at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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