Ingredients with Measurements:
- 1 lb beef shank
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tomato, chopped
- 2 cups water
- 2 cups beef broth
- 2 cups diced nopales (cactus)
- 2 tbsp vegetable oil
- 2 tbsp mole paste
- 1 tsp salt
- 1 tsp dried oregano
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the beef shank and brown on all sides.
2. Add the onion, garlic, and tomato to the pot and cook for 5 minutes, stirring occasionally.
3. Add the water, beef broth, salt, oregano, cumin, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Add the diced nopales to the pot and continue to simmer for an additional 30 minutes.
5. In a small bowl, mix the mole paste with 1/2 cup of the broth from the pot until smooth. Add the mixture back to the pot and stir well.
6. Simmer for an additional 10 minutes, stirring occasionally, until the mole paste is fully incorporated and the beef is tender.
7. Serve hot with tortillas or rice.
Prep time: 15 minutes, Cooking time: 1 hour 40 minutes
5. Temperature: Medium-high heat to brown beef, then low heat to simmer.
Serving size: 4-6 servings
Nutritional information:
- Calories: 270
- Fat: 12g
- Carbohydrates: 12g
- Protein: 27g
- Sodium: 840mg
Substitutions for ingredients:
- Beef shank can be substituted with beef stew meat or beef chuck roast.
- Mole paste can be substituted with homemade mole sauce or store-bought mole sauce.
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables.
- Use chicken broth instead of beef broth for a lighter version.
- Add a can of black beans or pinto beans to the pot for extra protein.
Tips and tricks:
- To remove the spines from the nopales, use a vegetable peeler or a sharp knife to carefully cut off the edges.
- If the mole paste is too thick, add more broth to thin it out.
- For a spicier version, add chopped jalapeño or serrano peppers to the pot.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with tortillas or rice on the side.
- Garnish with chopped cilantro or diced avocado.
Garnishes:
- Chopped cilantro
- Diced avocado
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the mole paste is too thick, add more broth to thin it out.
- If the beef is tough, simmer for an additional 30 minutes until tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Mole de olla is a traditional Mexican stew that originated in the state of Michoacán. It is typically made with beef or pork and a variety of vegetables and spices.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve hot with tortillas or rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican