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Best Easy Clemole Recipe

Name: Best Easy Clemole Recipe
Total time: 90 min
Yield: 340 g
Ingredients: beef chuck, cut into 2-inch cubes 2 lbs; zucchini, sliced 2 pieces; corn on the cob, cut into rounds 2 ears; carrots, sliced 2 pieces; potatoes, quartered 2 pieces; green beans, trimmed 1 cup; white onion, quartered 1 piece; chicken broth 8 cups; dried guajillo chiles, stemmed and seeded 3 pieces; dried ancho chile, stemmed and seeded 1 piece; garlic cloves 3 cloves; whole peppercorns 1 tsp; dried oregano 1 tsp; bay leaf 1 piece; salt 1.5 tbsp

A light, brothy stew from Puebla and Guerrero with meat, vegetables, and mild dried chiles. This healthy, protein-rich family soup offers a gentler, everyday alternative to complex moles.

Cook 90 min Difficulty NORMAL 310 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

beef chuck, cut into 2-inch cubes 2 lbs
zucchini, sliced 2 pieces
corn on the cob, cut into rounds 2 ears
carrots, sliced 2 pieces
potatoes, quartered 2 pieces
green beans, trimmed 1 cup
white onion, quartered 1 piece
chicken broth 8 cups

Seasonings/Sauce

dried guajillo chiles, stemmed and seeded 3 pieces
dried ancho chile, stemmed and seeded 1 piece
garlic cloves 3 cloves
whole peppercorns 1 tsp
dried oregano 1 tsp
bay leaf 1 piece
salt 1.5 tbsp

Nutrition summary

Carbohydrates 21 g 27%

Protein 22 g 28%

Fat 13 g 38%

Serving size 340g

Cooking steps

1

Add beef, chicken broth, onion, garlic, bay leaf, and salt to a large pot. Bring to a boil over medium-high heat, skimming foam as needed.
2

Lower the heat to a gentle simmer. Cover and cook for 50–60 minutes until the beef is just tender but not falling apart.
3

While the beef cooks, toast guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes, turning until fragrant but not burned.
4

Soak the toasted chiles in 1 cup of hot water for 10 minutes, then blend with oregano and peppercorns until completely smooth.
5

Strain the chile puree into the beef pot. Add potato and carrot; simmer on medium for 15 minutes.
6

Stir in corn rounds and green beans, cook 10 minutes, then add zucchini. Continue simmering gently until all vegetables are soft but not mushy, about 10 minutes.
7

Taste and adjust salt. Discard bay leaf and onion before serving. Serve hot with fresh herbs or lime if desired.

Personalized Q&A

Q. What are the essential ingredients that define Clemole's distinct flavor and character?

Clemole stands out thanks to its combination of tender beef chuck, a medley of vegetables such as zucchini, corn, potatoes, and carrots, and the use of toasted dried guajillo and ancho chiles. The broth, enriched with garlic, onion, and a touch of oregano and bay leaf, delivers a gently spiced, savory flavor that is distinct to this traditional Mexican stew.

Q. What are the critical steps for heat and timing control in this Clemole recipe?

Begin by boiling the beef and broth over medium-high heat, then immediately reduce to a gentle simmer to prevent toughness and ensure a clear broth. Toasting the dried chiles over medium heat is crucial for unlocking flavor—be careful to avoid burning. Add vegetables in stages, from firm to delicate, so they cook evenly without becoming mushy. This sequencing preserves texture and balances flavors throughout the stew.

Q. How do I prevent overcooked or undercooked vegetables in Clemole?

For the best texture, add potatoes and carrots first after the beef is tender since they take longer to cook. Corn and green beans go in next, followed by zucchini at the end, so each ingredient maintains its bite and doesn't over-soften. Resist the urge to boil vigorously in the final stages; a gentle simmer ensures even doneness for each vegetable.

Q. What is the nutritional breakdown per serving for this Best Easy Clemole Recipe?

Each 340g serving of Clemole provides approximately 310 kcal, with 21g carbohydrates (27% of calories), 22g protein (28%), and 13g fat (38%). This balance makes it a protein-rich stew with moderate carbohydrates and fats, suitable for everyday family meals.

Best Easy Clemole Recipe

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