MOLE DE OLLA: MEXICAN BEEF STEW WITH CORN DUMPLINGS – MARICRUZ …
Provided by: Maricruz
Categories: main dish,soups
Prep time: 20 minutes
Cook time: 180 minutes
|2.2 lb beef shank|
|2 lb marrow bones|
|2 fresh corn on the cob (cut in 3 pieces)|
|2 large zucchini (cut into chunks)|
|2 large carrots (cut into chunks)|
|2 medium potatoes (cut into chunks)|
|6 oz green beans|
|2 Xoconostles (see notes)|
|1 epazote sprig (or 1 tsp. of dried epazote)|
|2 bay leaves|
|1 garlic clove (skin on)|
|1 medium onion (halved)|
|salt (to taste)|
|4 guajillo peppers (stem and seeds removed)|
|2 ancho peppers (stem and seeds removed)|
|2 small tomatoes (quartered)|
|1 small onion (cut into chunks)|
|1 bay leaf|
|1 garlic clove (peeled)|
|1 tsp black peppercorns|
|1 tsp oregano|
|18 corn masa dumplings (optional)|
|green chilies (chopped)|
- Place meat and bones in a large pot with a halved onion, garlic, 2 bay leaves, and a tablespoon of salt.
- Cover with about 2-inches (5cm) of water and bring to a boil.
- Cook over medium heat for about 1 hour. Skim off any foam that rises to the surface.
- Make the sauce
- Make mole
ServingSize 1 bowl w/u garnishes, Calories 537 kcal, CarbohydrateContent 42 g, ProteinContent 31 g, FatContent 29 g, SaturatedFatContent 2 g, TransFatContent 0.002 g, CholesterolContent 39 mg, SodiumContent 1665 mg, FiberContent 11 g, SugarContent 16 g, UnsaturatedFatContent 3 g
PRESSURE COOKER AUTHENTIC MOLE DE OLLA – MEALTHY.COM
Provided by: Team Mealthy
Total time: 1 hours 30 minutes
Yield: 4 serving(s)
|1 pound boneless beef ribs, cut into 2-inch pieces|
|1 whole white onion|
|water to cover|
|3 tablespoons fresh cilantro leaves|
|2 cloves garlic|
|2 teaspoons salt|
|3 cups water|
|1 cup fresh corn kernels|
|3 ounces carrots, cut into 1-inch pieces|
|3 ounces squash, cut into ½-inch slices|
|3 roasted ancho chiles, stemmed and seeded|
|3 roasted pasilla chiles, stemmed and seeded|
|2 cups boiling water|
|2 ounces diced white onion, plus more as needed|
|corn tortillas, cilantro, chopped onion, lime wedges|
- Combine beef, whole white onion, coriander leaves, garlic, and salt in inner steel pot of pressure cooker. Cover meat and onion with water. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 45 minutes. While beef is cooking, bring 3 cups water to a boil in a pot. Add corn, carrots, and squash, cook until tender, about 20 minutes. Strain, discarding cooking liquid. Place ancho and pasilla chiles in a bowl and pour 2 cups boiling water over the top. Steep in water until hydrated, about 20 minutes. Strain, reserving liquid. Blend hydrated chiles with diced onion in a blender, adding reserved cooking liquid as necessary, until a very smooth sauce forms. Strain sauce through a fine-mesh sieve. Stir chile sauce into beef mixture in inner pot of pressure cooker. Set pressure cooker to Sauté on High, bring soup to a boil, and simmer until flavors combine, about 10 minutes. Add corn, carrots, and squash and continue to simmer, 5 minutes more. Serve soup in warm bowls with corn tortillas, cilantro, chopped onion, and a squeeze of lime.
How do you cook mole de olla?
This recipe for mole de olla is delicious and good for you. Add the water, beef ribs and beef chunks, salt, garlic, onion and bay leaves in a large pot and bring to a boil for 30 minutes. You may see some foam, which you can remove with a wooden spoon.
What is mole de olla?
Mole de Olla is a rich soup with a little bit of Mole sauce flavor. It has many variations across the country but is more popular in the central states of Mexico, where it is a common main dish in the mid-afternoon. Mole de Olla, a delicious soup year around
What to serve with mole de olla?
Mole de olla is delicious when served with freshly made tortillas, lime juice, and of course some type of salsa or pepper on the side. Some common variations are to add other vegetabls like jicama or spinach. I hope you enjoy this for years to come and let me know below how it turns out. Recipe Saved!
How to make Mexican cuisine with meat?
The first one starts by boiling the meat and bones with a few spices like garlic, onion, and bay leaves. The second step includes making a sauce using some dried chilies, being Guajillo and Chile ancho the most common choices, but other types can be also used depending on preferences or availability.