Mole De Olla - Spicy Beef Soup
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 lb beef shank, bones
- 1 lb skirt steak, cubed
- 1 medium onion
- 1 -2 garlic clove
- 1 sprig parsley
- 1 tablespoon salt (to taste)
- 2 -3 pasilla chilies
-
Vegetables
- 4 ears corn, preferably white, cut into thirds
- 2 medium chayotes, cut into large chunks
- 4 mexican zucchini, halved and cut into large chunks
-
To serve
- cooked rice
- warm corn tortilla
- finely chopped onion
- lime wedge
directions
- Place the meat in a large stock pot and cover with cold water by 2 1/2 inches. Add the onion (peeled, but left whole), the garlic cloves, salt parsley. Bring to a boil over high heat.
- Lower heat and skim off any gray foam that rises to the top. Keep doing this periodically. Cook over medium-low heat.
- Meanwhile, rinse the chilies and place in a bowl. Cover with hot water and place something on top to keep the chilies submerged.
- When the meat has been cooking for about an hour, take the parsley, garlic and onion out of the pot. Reserve the garlic, discard the onion and parsley. Add the corn and chayote and cook for 10 minutes. Add the zucchini.
- By this time, the soaked chilies should be very soft. Seed and devein them, using rubber gloves if you need to. Place them in a blender with the reserved garlic and add about 1 cup of the broth from the meat and vegetables. Season with a bit of salt. Blend until everything is pureed. Set aside.
- *DO this when all the vegetables are cooked through, but not mushy.* Pass the puree chilies through a colander onto the stock pot, using a spoon to push the mixture through.
- Cook until the soup has boiled for 5 minutes after the addition of the chile. *DO not cook longer as the vegetables will become mushy and the soup will be spicier.
- Serve piping hot with all of the accompaniments listed above.
- Note: This soup is delicious served the next day, but it is best to reheat it over low heat and not boiling it too much so that the veggies stay whole. It will have puddles of solidified fat when cold. You can remove them if you want.
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RECIPE SUBMITTED BY
I began cooking as a kid with my mom. I cook mostly Mexican food, but my best recipes are the ones that I improvise at the last minute! Especially desserts, which I love to cook, but always forget to write down.
I'm a stay at home mom of three kids- 2 boys (3 & 5years old) and a 1 year old baby girl. My husband and I have been married for nearly 8 years.
I want to take a moment to thank all of you who have made my recipes and even took the time to review and/or photograph them. I appreciate every one of them!
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