Yesterday, attempting to get back into the kitchen and to fight the cold weather, I cooked Mole de Olla, one of my favorite Mexican soups. This particular recipe comes from my grandma and grandpa’s cook, Chayo.
MOLE DE OLLA
- 1.5-2 lbs stew meat, or any beef you like
- 2 liters (1/2 gallon) water
- 1 1/2 beef broth cubes
- .5 lb green beans
- 2 carrots, peeled and cut in big pieces
- 3 zucchini, cut in big pieces
- 3 chiles guajillos, softened and without seeds
- 1 onion
- 4 garlic cloves
- 1 can corn or 2 freshly cooked corn stalks
- salt and pepper to taste
- A couple of hours before cooking, soften the guajillos by soaking them in warm water in a bowl.
- To begin the soup, sear the meat and add the water, bringing to a boil. While waiting for the water to boil, prepare a paste with the onions, garlic and guajillos. You can do this in the food processor or preferably in a mortar, if you have one. When the water comes to a boil, add the beef broth cubes and the paste. Add the epazote (as much as your taste buds like), the vegetables and salt and pepper to taste. Cook until the vegetables soften and the water has reduced a bit.
- Serve with avocado slices and lime juice sprinkled in each bowl.
*Note: The three guajillos are my own preference of spiciness. It renders a spicy, yet not insulting broth. If you want it hotter, add more guajillos. Milder, less guajillos. Always remember that foods spicy foods get spicier by the day, as the flavor seeps into the ingredients while sitting in the fridge.