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Best Easy Mole de Olla Recipe

Name: Best Easy Mole de Olla Recipe
Total time: 120 min
Yield: 400 g
Ingredients: beef shank (bone-in) 2.5 lbs; corn on the cob (cut into rounds) 3 pieces; zucchini (sliced) 2 pieces; green beans (trimmed) 1 cup; potato (peeled, chopped) 2 pieces; carrot (sliced) 2 pieces; onion (quartered) 1 piece; water 10 cups; guajillo chiles (deseeded, dried) 4 pieces; garlic cloves 3 cloves; bay leaves 2 pieces; whole black peppercorns 1 tsp; salt 2 tsp

A brothy mole stew with beef, corn, squash, and green beans in a mild guajillo chile base. This healthy, protein-rich family soup is a lighter alternative to thick mole sauces.

Cook 120 min Difficulty NORMAL 340 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

beef shank (bone-in) 2.5 lbs
corn on the cob (cut into rounds) 3 pieces
zucchini (sliced) 2 pieces
green beans (trimmed) 1 cup
potato (peeled, chopped) 2 pieces
carrot (sliced) 2 pieces
onion (quartered) 1 piece
water 10 cups

Seasonings/Sauce

guajillo chiles (deseeded, dried) 4 pieces
garlic cloves 3 cloves
bay leaves 2 pieces
whole black peppercorns 1 tsp
salt 2 tsp

Nutrition summary

Carbohydrates 32 g 37%

Protein 29 g 34%

Fat 10 g 26%

Serving size 400g

Cooking steps

1

Place beef shank, onion, bay leaves, peppercorns, and water in a large stockpot. Bring to a boil over high heat, then reduce to low and simmer uncovered, skimming off any foam, for 60 minutes to develop a clear broth.
2

Meanwhile, in a dry skillet over medium heat, toast guajillo chiles for 1-2 minutes per side until fragrant, then soak them in hot water for 15 minutes to soften.
3

Blend the soaked chiles with garlic and 1 cup of stew broth until smooth, then strain the mixture to remove skins and seeds.
4

Return the strained chile sauce to the pot with the beef and add salt. Simmer for another 30 minutes, allowing the flavors to meld.
5

Add corn, potatoes, and carrots. Cook over medium heat for 15 minutes, then add zucchini and green beans. Continue simmering for 10-12 minutes, until all vegetables are just tender but not mushy. Taste and adjust seasoning before serving.

Personalized Q&A

Q. What's the key ingredient that gives Mole de Olla its signature flavor?

The mild guajillo chiles are the heart of Mole de Olla's flavor profile, infusing the broth with gentle heat and a distinct earthy aroma. Their presence, combined with beef shank, defines the character of this Mexican stew.

Q. What timing or heat control is crucial for success in this recipe?

A gentle simmer is essential: simmer the beef shank slowly for an hour to ensure a clear, rich broth. Careful timing is also needed when adding vegetables—potatoes and carrots go in first for proper texture, while zucchini and green beans are added at the end to avoid overcooking.

Q. How can I keep the vegetables from getting too soft in Mole de Olla?

To maintain the best texture, add firmer vegetables like potatoes and carrots before softer ones like zucchini and green beans. Only simmer the softer vegetables for the last 10-12 minutes. This sequencing helps everything stay vibrant and prevents mushiness.

Q. What are the nutrition facts per serving for this dish?

Each 400g serving of Mole de Olla contains about 340 kcal, with 32g carbohydrates (37% of calories), 29g protein (34%), and 10g fat (26%). It's a nutrient-rich, protein-heavy choice suitable for balanced diets.

Best Easy Mole de Olla Recipe

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