Traditional Mole de olla

Alejandra Cota
Mexico and its culinary wonders never stop! This traditional mole de olla combines garlic, epazote, water, bone marrow, pasilla chiles, ears corn, and beef shank to create the most drool-worthy and delish recipe ever! Prepare this heart-warming traditional mole de olla for your loved ones and make them fall in love with its scrumptious flavor and luscious aroma.
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Ingredients
6
Portions
  • 1/4 cups vegetable oil
  • 6 cloves garlic
  • 1/4 onions
  • 4 tomatoes
  • 10 pasilla chiles, trimmed, seeded, and rehydrated 
  • 6 cups water
  • 1/2 bunches epazote
  • 1 tablespoon vegetable oil
  • 4 liters water
  • 3 ears corn, cut into thirds
  • 1 kilo beef shank, boneless
  • 1 bone marrow, 3.5 oz
  • 1 clove garlic
  • 1 cup onion, cut into chunks
  • 1 tablespoon salt
  • 2 carrots, cut into large-sized chunks 
  • 1 chayote, cut into large-sized cubes
  • 1 potato, cut into large-sized cubes
  • 1/4 cups green beans, rinsed
  • 4 xoconostle, peeled 
  • 2 zucchinis, cut into half-moons
  • 1 pinch salt
  • some tortillas, for serving
Preparation
40 mins
1h
Easy
  • In a pot, heat oil over medium heat and fry garlic and onion. Add tomatoes, pasilla chile, and epazote. Pour water into the pot until full. Let cool and set aside.
  • Transfer previous mixture to a blender and blend until smooth.
  • In a pot, heat oil over medium heat and fry sauce for 10 minutes. Set aside.
  • In a pot, add water, ears corn, beef shank, bone marrow, garlic, onion, and salt. Cook for 1 hour and skim off the scum.
  • Strain sauce and pour it into the pot. Cook for a few minutes.
  • Add vegetables and cook until cooked through. Season to taste.
  • Serve traditional mole de olla in a soup bowl.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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