September 11, 2014
Abuelita’s Mole de Olla
This classic Mexican dish is a favorite in many households. The word Mole comes from the Aztec word “molli” which means sauce and refers to various sauces and stews in traditional Mexican cuisine. Mole de olla is a beef and vegetable stew with various types of spicy peppers. Give this recipe a try!
- 1 pound of stewing beef, cut into 1 inch cubes
- 1 onion, quartered
- ½ head of garlic, unpeeled
- 2 quarts of water
- salt (to taste)
- 3 poblano chili peppers, stemmed, seeded.
-4 guajillo chili peppers, stemmed, seeded.
- 1 pounds of tomatillos, husked
- 4 garlic cloves, peeled
- ½ onion, peeled
- 2 tablespoons of vegetable oil
-1 sprig of fresh cilantro
- 4 small zucchini, cut into 1 inch rounds
- ½ pound of green beans, halved
- 2 chayotes, peeled and quartered
- 2 ears of corn cut into quarters
- Corn starch (for thickness)
1. In a large stockpot, boil the water, the quartered onion, the ½ head of garlic and the salt. Reduce the heat, cover the pot, and let it simmer until the beef is tender.
2. When cooked, strain the broth into a bowl to separate it from the beef.
3. Soak the peppers in about 2 cups of broth (enough to cover the peppers) until they are soft. Then, place them in a saucepan with the broth, the tomatillos, the peeled cloves of garlic, the ½ onion and the cilantro sprig. Cook until the tomatillos are soft. Place the mixture in the blender and puree until smooth.
4. Heat the vegetable oil in a saucepan. When hot, strain the puree into the saucepan and cook over medium-low heat, stirring constantly. Heat until mixture is reduced by 1/3.
5. Pour about 4 cups of the broth into the stockpot (more if you do not want the stew to be thick). Add the puree and the rest of the vegetables. Cook until the vegetables are tender. Add the beef to the stockpot and heat through.
6. If the stew is too thin, add a little bit of corn starch until it reaches desired consistency. If too thick, add more broth.
7. Serve with tortillas and enjoy!
Did your abuelita make mole de olla? What is your favorite abuelita recipe?