Ingredients with Measurements:
- 1 lb beef chuck roast, cut into bite-sized pieces
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 2 dried ancho chilies, seeded and torn into pieces
- 2 dried guajillo chilies, seeded and torn into pieces
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 4 cups beef broth
- Salt and pepper, to taste
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
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 5-7 minutes.
3. Add the onion and garlic and cook until softened, about 3-5 minutes.
4. Add the tomatoes, ancho chilies, guajillo chilies, cinnamon stick, cumin seeds, and oregano. Cook for 2-3 minutes, stirring occasionally.
5. Add the beef broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour.
7. Add the diced potatoes and continue to simmer for an additional 30-40 minutes, or until the potatoes are tender.
8. Remove the cinnamon stick and transfer the mixture to a blender or food processor. Blend until smooth.
9. Return the mixture to the pot and season with salt and pepper to taste.
10. Serve hot with your favorite garnishes.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 40 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 25g
- Protein: 28g
Substitutions for ingredients:
- Beef chuck roast can be substituted with chicken or pork.
- Ancho chilies can be substituted with dried pasilla chilies.
- Guajillo chilies can be substituted with dried New Mexico chilies.
Variations:
- Add corn or zucchini for extra vegetables.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a can of black beans for extra protein.
Tips and tricks:
- Toasting the cinnamon stick and cumin seeds before adding them to the pot will enhance their flavor.
- Soaking the dried chilies in hot water for 10-15 minutes before using them will make them easier to blend.
- Garnish with fresh cilantro, diced avocado, and a squeeze of lime juice for extra flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Fresh cilantro
- Diced avocado
- Lime wedges
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Warm tortillas
Suggested side dishes:
- Grilled corn on the cob
- Mexican street corn
- Cucumber and tomato salad
Troubleshooting advice:
- If the mole de olla is too thick, add more beef broth until desired consistency is reached.
- If the mole de olla is too thin, simmer uncovered until it thickens.
Food safety advice:
- Make sure the beef is cooked 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.
Flavor profiles:
- Savory
- Spicy
- Earthy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Mexican