Ingredients with Measurements:
- 1 lb beef chuck, cut into cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 2 ears of corn, cut into chunks
- 2 plantains, sliced
- 1 tbsp vegetable oil
- 1 tbsp salt
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp chili powder
- 1 tbsp unsweetened cocoa powder
- 4 cups beef broth
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp brown sugar
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the tomatoes, corn, plantains, salt, cumin, oregano, chili powder, and cocoa powder. Stir to combine.
5. Pour in the beef broth and add the bay leaves and cinnamon stick.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
7. After 1 hour, add the brown sugar and continue to simmer for an additional 30 minutes.
8. Remove the bay leaves and cinnamon stick before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Beef chuck can be substituted with chicken or pork.
- Plantains can be substituted with sweet potatoes or butternut squash.
Variations:
- Add diced potatoes or carrots for additional vegetables.
- Use different types of chili powder for varying levels of heat.
- Add a can of black beans for extra protein.
Tips and tricks:
- To make the dish spicier, add a diced jalapeno pepper.
- Serve with warm tortillas or rice.
- Garnish with chopped cilantro and a squeeze of lime juice.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until warmed through.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
Sour cream, chopped cilantro, lime wedges
Pairings:
Mexican rice, warm tortillas, black beans
Suggested side dishes:
Mexican rice, warm tortillas, black beans
Troubleshooting advice:
- If the dish is too thick, add more beef broth.
- If the dish is too thin, let it simmer uncovered for a few more minutes.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Refrigerate leftovers promptly.
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, with a hint of spice
Serving suggestions:
Serve hot with warm tortillas or Mexican rice.
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Region: Mexican