Ingredients with Measurements:
- 1 lb beef shank, cut into small pieces
- 2 cups diced squash
- 2 cups diced potatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp vegetable oil
- 2 tbsp mole paste
- 4 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the beef shank and cook until browned on all sides.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the mole paste and stir until it is well combined with the meat and vegetables.
5. Pour in the beef broth and add the bay leaves.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
7. Add the diced squash and potatoes and continue to simmer for another 20 minutes or until the vegetables are tender.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 25g
Protein: 26g
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or beef brisket.
- Squash can be substituted with zucchini or pumpkin.
- Mole paste can be substituted with chili powder or enchilada sauce.
Variations:
- Add corn or beans for extra texture and flavor.
- Use chicken broth instead of beef broth for a lighter version.
- Add a can of diced tomatoes for a more tomato-based flavor.
Tips and tricks:
- Browning the meat before adding the vegetables and mole paste will add more depth of flavor to the dish.
- If the mole paste is too thick, add a little bit of water to thin it out.
- Serve with warm tortillas or rice for a complete meal.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, diced avocado, and a squeeze of lime juice.
Pairings:
Mexican rice, refried beans, and a cold beer.
Suggested side dishes:
Warm tortillas, guacamole, and pico de gallo.
Troubleshooting advice:
- If the mole is too thick, add more broth or water to thin it out.
- If the vegetables are not cooked through, continue to simmer until they are 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.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot with warm tortillas or rice.
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Region: Mexican