Mole de Olla Recipe

Mole de Olla is a traditional Mexican soup that embodies comfort and rich flavors. This hearty dish features tender beef shank simmered in a vibrant broth infused with charred tomatoes, various chiles, and fresh cilantro.

The addition of sweet corn and calabacita adds texture and freshness, making it a satisfying meal perfect for any occasion. Whether enjoyed on a chilly evening or shared with loved ones, Mole de Olla is sure to warm both the heart and the soul.

Mole de Olla Recipe

Ingredients:

2 lbs beef shank

8 tomatoes

1 onion (for the soup)

Chopped onion (for topping)

3 cloves garlic

1 bunch cilantro (plus extra for topping)

4 dried guajillo chiles

4 dried puya chiles

1-2 dried árbol chiles (adjust for spice preference)

Salt (to taste)

2 ears of corn (chopped into 3 pieces)

1 calabacita mexicana (small green squash, chopped)

Instructions:

Boil the Beef:

In a large pot, add the beef shank and cover with water. Season with salt. Bring to a boil, then reduce heat and simmer until the meat is tender (about 1.5 to 2 hours).

Char the Ingredients:

While the beef is cooking, char the tomatoes, onion, garlic, guajillo chiles, puya chiles, and árbol chiles in a dry skillet over medium heat until slightly blistered. This enhances the flavors.

Blend the Mixture:

Transfer the charred ingredients to a blender and blend until smooth. If needed, add a bit of the beef broth to help blend.

Strain and Combine:

Strain the blended mixture into a large pot, discarding any solids. Add some of the beef broth to adjust the consistency and return the beef shank to the pot. Add the entire bunch of cilantro (you can remove it later).

Simmer:

Bring the mixture to a gentle simmer and cook until the meat is tender and falling off the bone, about 30-45 minutes.

Add Corn and Squash:

Add the chopped corn to the soup and cook for another 10 minutes. Then add the chopped calabacita mexicana and cook until just tender, about 5 more minutes. Adjust salt to taste.

Serve:

Remove the bunch of cilantro before serving. Ladle the soup into bowls and top with chopped onion and cilantro. Serve with warm tortillas on the side.

Enjoy your flavorful Mole de Olla!

Notes:

Beef Selection:

Beef shank is ideal for this recipe due to its rich flavor and collagen, which creates a deliciously tender texture when simmered. You can also use other cuts like brisket or chuck if preferred.

Chiles:

Adjust the quantity of chiles according to your spice tolerance. Guajillo and puya chiles offer a balanced heat, while árbol chiles add a sharper kick.

Charring:

Charring the tomatoes, onion, and garlic not only enhances their flavor but also adds a smoky depth to the broth.

Cilantro:

The whole bunch of cilantro adds great flavor while cooking, but remember to remove it before serving, as it can be tough.

Vegetable Variations:

Feel free to add other vegetables like carrots, potatoes, or zucchini for more variety and nutrition.

Make Ahead:

This soup tastes even better the next day as the flavors meld. Store leftovers in the refrigerator for up to 3 days, or freeze for longer storage.

Serving Suggestions:

Serve with warm tortillas or crusty bread for dipping. You can also pair it with a side of rice or a fresh salad.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of meat?

Yes! While beef shank is traditional, you can substitute with other meats like chicken or pork.

Just adjust the cooking time accordingly, as chicken cooks faster than beef.

How can I make this dish spicier?

To increase the spice level, add more árbol chiles or include additional spicy peppers like jalapeños.

You can also blend in some of the seeds from the chiles for extra heat.

Is it possible to make this recipe in a slow cooker?

Absolutely! You can brown the beef and char the vegetables first, then transfer everything to a slow cooker.

Cook on low for 6-8 hours until the meat is tender.

Can I make this dish vegetarian or vegan?

Yes! Use vegetable broth and substitute the beef with hearty vegetables, legumes, or plant-based meat alternatives.

Adjust the seasoning to enhance the flavor.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

You can also freeze it for up to 3 months.

Reheat on the stovetop or in the microwave until warmed through.

Do I need to soak the dried chiles before using them?

No, soaking is not necessary for this recipe. Charring the chiles will help soften them, making them easier to blend.

However, if you prefer, you can soak them in hot water for about 15-20 minutes before blending for a smoother consistency.

What if I can’t find certain chiles?

If you can’t find guajillo or puya chiles, you can substitute with other dried chiles like pasilla or ancho, though the flavor profile will change slightly.

How do I know when the beef is tender?

The beef is ready when it easily falls apart with a fork. This usually takes about 1.5 to 2 hours of simmering, but cooking times may vary based on the size of the meat pieces.

Can I prepare the broth ahead of time?

Yes! You can prepare the broth in advance and store it in the refrigerator for up to 3 days or freeze it for longer storage.

Just reheat and add the other ingredients when you’re ready to cook.

What can I serve with Mole de Olla?

This soup is delicious on its own, but you can serve it with warm tortillas, rice, or a fresh salad.

For added flavor, consider garnishing with avocado slices or crumbled cheese.