Mole de Olla de Res y de Verduras is an iconic dish in Mexican cuisine, offering a deep and comforting flavor. This stew, full of history and tradition, is distinguished by its spicy and aromatic broth, where the beef is cooked over low heat and combines fresh vegetables and dried chili peppers that enrich the preparation with a unique complexity of flavors.
Unlike thick moles like mole poblano or mole negro, which are concentrated sauces with multiple ingredients, Mole de Olla is more of a thick, hearty broth in which each element plays a crucial role in achieving the harmony of flavors.
Origin and Meaning
Mole de Olla has its roots in the traditional kitchens of rural communities in Mexico, where all available ingredients were used to prepare abundant and nutritious meals. Its name comes from the Nahuatl mulli, meaning sauce or mixture, and olla, referring to the vessel where it is cooked over low heat until all the flavor of the meat and vegetables is extracted.
Over time, this dish has become one of the most representative preparations of Mexican home cooking, especially popular in the center and south of the country. In these regions, it is common to find it in homes during the cold months or at family gatherings, where the aroma of the broth perfumes the entire kitchen and brings diners together around the table.
Key Ingredients
Mole de Olla de Res y de Verduras is distinguished by the combination of fresh ingredients and spices that add depth and richness to the broth. The essential components include:
Beef: Bone-in cuts such as the shank, backbone or short rib are used, since when cooked, they provide a tender texture and a deep flavor to the broth.
Dried chiles: Guajillo and ancho chiles are used, which add a smoky touch, sweetness and a vibrant color to the stew.
Fresh vegetables: These include corn, zucchini, potatoes, carrots, chayote and green beans, which offer sweetness, texture and a balance of flavors.
Herbs and spices: Epazote, bay leaves, cumin and oregano are essential ingredients to perfume the broth and enhance the flavor of the stew.
Step by Step: Preparing Mole de Olla
1. Preparation of the broth
In a large pot , place 1.5 kg of beef with 2 liters of water , 1/2 onion, 2 cloves of garlic, 2 bay leaves and a tablespoon of salt.
Cook over medium-high heat until it begins to boil. Reduce heat and simmer for 1.5 to 2 hours , skimming off any foam that forms on the surface.
Once the meat is tender, remove the onion, garlic and bay leaf. Reserve the broth.
2. Preparation of the sauce
Toast 3 guajillo chiles and 2 ancho chiles in a hot pan without burning them.
Soak them in hot water for 10 minutes to soften them.
Roast 2 large tomatoes, 1/4 onion, and 2 garlic cloves on a griddle until golden.
Blend the soaked chiles with the tomatoes, onion, garlic, 1 teaspoon of cumin, 1/2 teaspoon of oregano , salt and pepper to taste. Add a little of the broth to facilitate mixing.
Strain the sauce to obtain a finer texture.
3. Final cooking
Add the strained sauce to the broth with the meat and cook over medium heat for 10 minutes.
Add 2 corn cobs in pieces and cook for 10 more minutes.
Add 2 large diced potatoes and 2 thickly sliced carrots. Cook for another 10 minutes.
Add 1 chayote in pieces and 100 g of green beans. Cook for 5 minutes.
Finally, add 2 sliced zucchini and a sprig of epazote. Cook for 5 more minutes.
Adjust the seasoning and remove from the heat.
Tips to Enhance Flavor
Use bone broth: Instead of just water, if you have time, make a bone broth to give your stew more depth.
Let the stew rest: The flavors intensify if it is allowed to rest for a few minutes before serving.
Add a touch of acidity: Serve with lemon slices to enhance the flavors of the mole de olla.
Presentation and Service
Serve the hot Mole de Olla in deep bowls, making sure to include a little of each ingredient in each serving. Serve with lime, warm tortillas, and hot sauce to taste.
This dish is perfect to enjoy with the family, accompanied by white rice or beans. In addition, as it is a complete and balanced meal, it is ideal for those looking for a comforting and nutritious option.
Mole de Olla de Res y de Verduras is not only a traditional Mexican recipe, but a sensory experience that connects with the soul of home cooking. Its deep flavor, the tenderness of the meat and the freshness of the vegetables create a unique dish that transcends generations.
Whether prepared at home or enjoyed in a restaurant, this stew remains a symbol of the flavor, history and warmth of Mexican cuisine . Preparing it is paying homage to our roots and sharing a piece of Mexico with our loved ones in every spoonful.
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