Mole de Olla (Mexican Beef Soup)

Here’s a complete, authentic Mole de Olla recipe — a hearty and rustic Mexican beef soup with vegetables in a light yet flavorful chili broth.

🌶 Mole de Olla (Mexican Beef Soup)

Ingredients (6–8 servings)

For the broth:

• 2 lbs beef shank (with bone) or beef short ribs

• 8 cups water

• 1 medium onion, cut in half

• 4 garlic cloves, peeled

• 2 bay leaves

• Salt, to taste

For the chili base:

• 4 dried guajillo chiles, stemmed, seeded

• 2 dried pasilla chiles, stemmed, seeded

• 1 medium tomato, roasted or boiled

• ¼ tsp dried oregano

• ½ tsp ground cumin

• 1 clove (optional, for depth)

Vegetables:

• 2 medium zucchinis, cut into chunks

• 2 ears of corn, cut into 3–4 pieces each

• 2 medium carrots, sliced thick

• 1 medium chayote squash, peeled and cubed (optional but traditional)

• ½ small cabbage, cut into wedges

• Fresh cilantro, for garnish

For serving:

• Lime wedges

• Warm corn tortillas

• Sliced avocado (optional)

Instructions

1. Make the Broth

   • In a large pot, place beef shank, water, onion, garlic, bay leaves, and a generous pinch of salt.

   • Bring to a boil, then reduce heat to low. Skim off foam that forms on top.

   • Simmer for about 1½–2 hours, or until the beef is tender and the broth is rich.

2. Prepare the Chili Base

   • While the beef cooks, heat a skillet over medium heat. Lightly toast guajillo and pasilla chiles for a few seconds per side (don’t burn them).

   • Place chiles in a bowl and cover with hot water. Soak for 15 minutes until softened.

   • Blend chiles with the roasted tomato, oregano, cumin, clove, and 1 cup of the soaking liquid until smooth.

3. Strain & Add to Broth

   • Strain the blended chili sauce through a fine sieve into the beef broth.

   • Stir well and continue simmering for another 10 minutes to meld flavors.

4. Add Vegetables

   • Add carrots, corn, and chayote first; cook for 10 minutes.

   • Add zucchini and cabbage; cook until vegetables are tender but not mushy (about 10 more minutes).

5. Taste & Serve

   • Adjust salt as needed.

   • Serve hot, garnished with fresh cilantro and lime wedges, alongside warm tortillas.

💡 Cooking Tips:

• Beef shank is ideal because the bone marrow adds depth to the broth.

• You can swap vegetables depending on season — green beans, potatoes, or squash blossoms are also common.

• If you like a spicier broth, add a dried chile de árbol to the chili base.