Photograph of the finished Mole de olla

Mexico · Canh bò ớt khô mole de olla

Mole de olla

2 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 600 g
  • Photograph of Beef bones Beef bones 320 g
  • Photograph of Mexican dried chillies Mexican dried chillies 8
  • Photograph of Sweet corn Sweet corn 240 g
  • Photograph of Chayote Chayote 2
  • Photograph of Zucchini Zucchini 240 g
  • Photograph of Long beans Long beans 160 g
  • Photograph of Potato Potato 2
  • Photograph of Epazote leaves Epazote leaves 4 sprigs
  • Photograph of Onion Onion 1
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Lime Lime 2
  • Photograph of Salt Salt 12 g

Method

  1. 1 Simmer beef shank and bones with onions and garlic for 1 hour and 45 minutes until the meat is tender.
  2. 2 Remove the stems and seeds from the dried Mexican chilies, then soak them in boiling water for 20 minutes until softened.
  3. 3 Grind the soaked chilies with a little broth until a thick sauce is formed, then strain it through a sieve into the pot.
  4. 4 Simmer the red broth for 10 minutes to remove the pungent smell of the chili peppers.
  5. 5 Add corn, chayote, potatoes, green beans, and zucchini and cook for 20 minutes.
  6. 6 Add the epazote leaves, season with salt, ladle into a bowl, and squeeze lemon juice over it before serving.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 1: cook beef shank and bones under high pressure for 40 minutes, then let it rest naturally for 15 minutes; this reduces the cooking time to over 50 minutes, resulting in tender meat and eliminating the need to watch for foam. Vegetables in step 5 should only be cooked 15 minutes after opening the lid to maintain their shape.

Start cooking