Mole de Olla Receta (Mexican Beef Stew Recipe)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
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Total Time
3 hrs
-
Servings
8 servings
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Calories
296 kcal
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Course
Main Course, Dinner
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Cuisine
South American, Mexican, Tex-Mex
Mole de Olla Receta (Mexican Beef Stew Recipe)
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This easy Mexican beef stew recipe is made with a bounty of fresh veggies and tender beef, all simmered in a deliciously bold chile tomato broth. It's a fabulous one-pot meal that's perfect for relaxing, cozy weekend dinners and special occasions!
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Ingredients
- 2 tablespoons butter
- 4 pounds bone-in beef shank
- 1 large sweet onion peeled and chopped
- 6-8 cloves garlic minced
- 1 Jalapeño chopped
- 4 dried guajillo chiles
- 3 dried ancho chiles
- 2 bay leaves
- 1/3 cup chopped epazote or swap for 4 Tb cilantro + 1 TB oregano
- 14.5 ounce can fire-roasted diced tomatoes
- 2 chayote squash peeled, pitted, and chopped
- 2 xoconstoles prickly pears, peeled seeded and chopped
- 2 ears corn shucked and cut into 2 inch segments
- 2 large carrots sliced
- 1 large russet potato peeled and chopped
- 8 ounces trimmed green beans halved
- salt and pepper
- Fresh lime wedges for garnish optional
Instructions
- Set a large 8-quart sauce pot over medium heat. Add the butter. Salt and pepper the beef slices liberally on both sides. Then add them to the butter and brown on both sides.
- Add in the chopped onion, jalapeño, and garlic. Sauté and stir for 8 to 10 minutes.
- Stir in the epazote, bay leaves, and canned tomatoes. Add enough water to cover the beef completely. Then cover the pot with a heavy lid and simmer for 1 ½ - 2 hours, until the beef is tender.
- While the beef is cooking, pop the stems off the tops of the dried chilies and shake out as many seeds as possible. Peel and chop the remaining produce. Cut the potato and chayote close to the end so it doesn’t have time to brown.
- Once the beef is fork tender, add the dried chiles. Push them down under the beef to keep them submerged and simmer another 10-15 minutes.
- Use tongs to pull out the cooked chilies. Place them in the blender with a little broth, if needed, and purée until smooth. Then pour the chili paste back into the pot.
- Taste the broth. Then add salt and pepper to taste. (I usually 1 – 1 ½ teaspoons of salt here.)
- Now add in all the fresh chopped produce. Simmer another 15 to 20 minutes until the potatoes and carrots are fork tender. Taste again, and salt and pepper as needed.
- You can remove the bones and bay leaves or leave them in to serve authentically. Serve warm with a fresh lime wedge on the side.
Notes
- If you can’t find chayote or xoconstoles don’t worry! You can substitute 2 zucchini for the chayote, and a large tart green apple for the xoconstoles.
- Hearty beef stew is fantastic to enjoy as leftovers! Let the soup cool completely, then transfer to an airtight container and keep in the refrigerator for up to 3-4 days.
- Mole de Olla is also easy to freeze. Once the soup has cooled, transfer to a freezer-safe container with a lid and wrap in a layer of aluminum foil. Freeze for up to 3 months. Then thaw in the refrigerator overnight before reheating to serve.
Nutrition Information
Show Details
Serving
1.25cups
Calories
296kcal
(15%)
Carbohydrates
22g
(7%)
Protein
33g
(66%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
211mg
(9%)
Potassium
949mg
(27%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
3614IU
(72%)
Vitamin C
16mg
(18%)
Calcium
83mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 296kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 33g | 66% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 211mg | 9% |
| Potassium | 949mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3614IU | 72% |
| Vitamin C | 16mg | 18% |
| Calcium | 83mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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