Mole de Olla

Name: Mole de Olla
Ingredients: 2.2 lbs beef short ribs for stewing (1 kg); 2 ears corn; 2 carrots; 2 potatoes; 2 zucchini; 3 Roma tomatoes; 4 guajillo chiles; 1/2 onion; 4 cloves garlic; A few sprigs of epazote; as needed Salt,

Codiego @Cococinando

México

For these rainy and cold days, a delicious, warm Mole de Olla with a hint of spice is food for the soul. This is a hearty and very nutritious dish that brings to mind the traditional cooking of Mexican villages. Enjoy it with some corn tortillas, mmm.....

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Ingredients

2.2 lbsbeef short ribs for stewing (1 kg)
2 earscorn
2carrots
2potatoes
2zucchini
3Roma tomatoes
4guajillo chiles
1/2onion
4 clovesgarlic
A fewsprigs of epazote
as neededSalt,

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Steps

1

Cook the beef short ribs in a pressure cooker with 1/4 onion, 2 cloves of garlic, and salt for 40 minutes.
2

Peel and dice the potatoes, cut the carrots and zucchini into strips, and cut each ear of corn into 3 pieces. While the meat is cooking, cook these vegetables in water, starting with the corn, then adding the carrots, potatoes, and finally the zucchini. Let each cook a bit before adding the next.
3

Remove the seeds from the chiles and cook them with the tomatoes, onion, and garlic.
4

Blend and strain the chile mixture, then sauté it in a little oil.
5

Once the meat is cooked, add it to the cooked vegetables along with the broth from the meat.
6

Add the sautéed chile mixture and the sprigs of epazote. Let it simmer for another 15 minutes.
7

Serve and garnish with lime.