Soups & creams
Beef in Mole de Olla
Hearty beef or chicken broth with chili and garden vegetables.
Gluten-free
Ingredients
- 600 g beef, in chunks for broth
- 3 guajillo peppers
- 2 pasilla peppers
- 2 tomatoes
- 2 garlic cloves
- 1/2 onion
- 2 corn cobs, sliced
- 2 zucchini (calabacitas)
- 2 potatoes
- 100 g green beans
- 1 sprig epazote
- Salt to taste
- 1 liter water
Step-by-step
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- Cook the beef with onion and garlic in a separate pot until tender; set aside the meat and broth.
- Rehydrate the peppers 10 minutes. Put them in the mixing bowl with the tomatoes, garlic and 200 g water. Blend 1 min/speed 9 and strain.
- Pour the sauce into the mixing bowl with the meat, broth, corn and potatoes. Set 20 min/100°C/reverse/spoon speed.
- Add the zucchini, green beans and epazote. Cook 12 min/100°C/reverse/spoon speed.
- Adjust the salt.
- Serve with lime and piquín chile.
Tips
- Add the vegetables according to how long they take to cook, so they all turn out just right.
- Epazote gives this broth its typical aroma.
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