Mole de Olla (Mexican Beef Soup)

A comforting and flavorful Mexican beef soup, Mole de Olla is a slow-simmered dish packed with tender meat, vegetables, and a lightly spiced broth. The name translates to “pot mole,” referring to the way it’s cooked in a large pot.

Ingredients

For the broth:

• 2 lbs beef shank (or short ribs, cut into chunks)
• 10 cups water
• 2 garlic cloves
• ½ onion
• 1 bay leaf
• Salt to taste

For the sauce:

• 2 dried guajillo chilies (stemmed, seeded, and soaked)
• 2 dried pasilla chilies (stemmed, seeded, and soaked)
• 2 Roma tomatoes, chopped
• 1 garlic clove
• ¼ onion
• ½ tsp dried oregano
• ½ tsp ground cumin
• Salt to taste

Vegetables & Final Touches:

• 2 ears of corn (cut into thirds)
• 2 zucchini (cut into thick slices)
• 2 carrots (sliced)
• 1 chayote (peeled and chopped)
• 2 small potatoes (chopped)
• 1 cup green beans (cut into 1-inch pieces)
• ½ cup cooked garbanzo beans (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

• Instructions

  Step 1: Cook the Beef

  1. In a large pot, add the beef, water, garlic, onion, bay leaf, and salt.
  2. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours until the meat is tender. Skim off any foam.
  3. Remove the onion, garlic, and bay leaf from the broth.

  Step 2: Make the Chili Sauce

  1. Blend the soaked chilies, tomatoes, garlic, onion, oregano, cumin, and salt with ½ cup of the beef broth until smooth.
  2. Strain the sauce and add it to the pot with the beef. Let it simmer for 15 minutes.

  Step 3: Add Vegetables

  1. Add corn, carrots, chayote, and potatoes. Simmer for 15 minutes.
  2. Add zucchini, green beans, and garbanzo beans (if using). Cook for 10 more minutes until all vegetables are tender.

  Step 4: Serve & Enjoy

  1. Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges.
  2. Enjoy your hearty Mole de Olla with warm tortillas!