Ingredients with Measurements:
- 1 lb. beef shank
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 2 ears of corn, cut into 1-inch pieces
- 2 zucchinis, sliced
- 4 cups beef broth
- 2 tbsp. vegetable oil
- 2 tbsp. mole paste
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. cumin
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent.
3. Add the beef shank and cook until browned on all sides.
4. Add the tomatoes, mole paste, salt, black pepper, and cumin. Stir until the mole paste is dissolved.
5. Add the beef broth and bring to a boil.
6. Reduce heat to low and simmer for 1 hour.
7. Add the corn and zucchinis and simmer for an additional 30 minutes.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 25g
Protein: 28g
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or beef brisket.
- Mole paste can be substituted with chili powder.
Variations:
- Add diced potatoes for a heartier soup.
- Use chicken broth instead of beef broth for a lighter soup.
- Add a can of black beans for extra protein.
Tips and tricks:
- To make the soup spicier, add a diced jalapeno pepper.
- To make the soup thicker, add a tablespoon of cornstarch mixed with a tablespoon of water.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until hot.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
Sour cream, chopped cilantro, diced avocado
Pairings:
Mexican rice, tortilla chips, guacamole
Suggested side dishes:
Mexican street corn, black bean salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more beef broth.
- If the soup is too thin, add more mole paste.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mole de Olla is a traditional Mexican soup that originated in the state of Michoacán.
Flavor profiles:
Savory, spicy, earthy
Serving suggestions:
Serve hot with tortilla chips or Mexican rice.
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Region: Mexican