It’s hard to imagine authentic Mexican recipes getting much more “authentic” than this: this is a recipe for mole de olla, also known as spoon mole. This dish so comforting to come home to: it’s a healthy plate of veggies, plus it smells delicious with all the unique and indigenous Mexican spices like the epazote and the xoconostle! My Mexican friends tell me this is the only dish where the xoconostle fruit is used, so it’s rather uniquely Mexican.
Even though is not exactly what you’d typically think of when picturing a mole sauce, it does fulfills the requirements to be classified one: it’s a dry grounded chili recipe that is prepared in the Mexican mole fashion. It originated in San Miguel del Puerto, in the state of Oaxaca, and it is served all throughout central México. This is more like a beef stew with many veggies and the xoconostle fruit, which is kind of like a Mexican prickly pear.
Cook Time: 1.5 hours
Ingredients (serves 6):
1 kg lean beef, cut into small 5 cm chunks
2 young corn cobs
½ white onion
3 garlic cloves
250 grams of green beans
2 large epazote branches
2 large carrots sliced in 4s
5 chiles pasillas
salt to taste
12 corn tortillas
Cook the beef cuts in two litres of water, along with half of your 1/2 onion and 2 garlic cloves. Add salt to taste and keep it on low heat. This should take about 15 minutes.
Cut the corn cobs into 4 pieces each. Do the same with the zucchinis and the carrots. Slice each of the green beans in half. Peel the xoconostles and slice them into halves.
Once the meat is cooked, add the corn and green beans to the pot. Five minutes later, add the carrots, the zucchinis, xoconostles, and the epazote branches
In the meantime, submerge the chilies in water and then remove them, then deseed and devein them, and then add them to the blender along with 1/2 cup water, 1/8 of white onion (half of your remaining quarter piece), and the single remaining garlic clove. Blend thoroughly.
Strain and add this sauce to the pot with all the ingredients that are cooking at this point.
Simmer until all veggies are tender, but not too long or else they may get mushy. This should take about another 30 minutes.
Taste it to see if it has enough salt to your liking. Add more if necessary.
And enjoy it! Serve it in big bowls, adding a piece of each ingredient to each bowl, and squeeze half a lime’s juice into each bowl. Serve with hot corn tortillas.
Mole de olla is not Tex-Mex in any way, shape, or form: this is pure Mexican food! So enjoy it, check back here again soon for more super delicious authentic Mexican recipes for cooking traditional food from Mexico, and provecho!