Mole de Olla (Beef Stew With Chiles)
Published February 28, 2023
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 2¼ hours
- Rating
- Comments
- Read comments
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Ingredients
3 pounds beef stew meat or beef shank meat, cut into 1 ½-inch- to 2-inch chunks, with any bones added to the pot
½ white onion, plus ¾ cup finely chopped onion for garnish
1 large sprig fresh mint (10 to 12 leaves), or 2 sprigs fresh epazote or 1 tablespoon dried epazote
3 garlic cloves
3 bay leaves
Kosher salt or coarse sea salt
3 dried ancho chiles, stemmed and seeded
3 dried pasilla chiles, stemmed and seeded
1 pound (about 4) ripe tomatoes, preferably Roma tomatoes
¼ pound tomatillo (1 large), husked (see Tip)
2 tablespoons white sesame seeds
2 chayote squash, peeled and cubed (about 3 cups)
3 ears fresh corn, husked and cut crosswise into thirds
1 large zucchini, cubed (about 3 cups)
¾ pound green beans, trimmed and cut into about 1-inch pieces (about 2 cups)
¾ cup chopped fresh cilantro, for garnish
3 to 4 limes, quartered, for garnish
Nutritional analysis per serving (6 to 8 servings)
28 grams carbs; 107 milligrams cholesterol; 362 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 8 grams fiber; 1153 milligrams sodium; 43 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large heavy-bottomed casserole or pot, place the meat, onion half, mint, garlic, bay leaves and about 1 tablespoon salt. Cover with 8 cups of water and bring to a rolling boil over medium-high heat. Skim off any foam that rises to the surface, then reduce the heat to low or medium-low; cover and simmer for 1 hour.
- Step 2
While the mixture simmers, place the ancho and pasilla chiles in a medium bowl, cover with boiling water and let them rehydrate for 10 to 15 minutes.
- Step 3
Place the tomatoes and tomatillo in a baking dish under the broiler and cook until they are completely charred and mushy, 10 to 20 minutes.
- Step 4
In a small skillet set over medium heat, toast the sesame seeds, stirring constantly, anywhere from 1 to 2 minutes, until they start to become golden brown.
- Step 5
In a blender, place the soaked chiles and ¼ cup of their soaking liquid, plus the broiled tomatoes and tomatillos, and the toasted sesame seeds; purée until completely smooth.
- Step 6
Remove the cooked onion, mint and garlic cloves from the large casserole or pot (if some remain, it is totally fine). Pour the chile mixture in with the meat. Stir, cover again and cook for another 30 minutes.
- Step 7
Remove the lid, raise heat to medium, add the cubed chayote squash and the corn and cook, partially covered, for 15 minutes. Add the zucchini and green beans and cook, partially covered, for another 10 minutes; season to taste with salt.
- Step 8
Serve in bowls, making sure that each bowl has a serving of meat, corn, chayote, green beans and zucchini. Serve with the finely chopped white onion, cilantro and quartered limes to dress at the table.
Traditionally, this recipe uses xoconostles, which can be hard to find. Instead, tomatillos have a similar tart flavor.
Private Notes
Comments
While this is a good simplification of a more complex dish (which I ate growing up often and now I cook every few months). There are a couple of key ingredients that are missing: a couple of slightly charred corn tortillas that get dissolved in the broth and two finely chopped Xoconoxtle prickle pears with out the seeds. I have found the Xoconoxtle in Mexican grocers both in New York and in California, it brings acidity in a different way than that of the fresh limes.
It's a whole half of an onion and 3 whole garlic cloves, so it's not that difficult. Maybe you're thinking it's chopped?
This recipe also works with chicken or turkey although you will want to do more of a saucy roast than a boil. I like to add 3 guajillo chiles in addition to the anchos and Pasillas
You can use only Guajillo chiles (6) and a pinch of cumin.
The chiles should be toasted in a dry pan after removing stems and seeded.
The stew was good but lacked complex depth of flavor, which was disappointing considering all the steps and time it took to prepare it (much longer than the 2.25 hours the recipe quotes - maybe I am a slow chef). I browned the meat as my first step to render out the fat but otherwise followed the recipe as written. I would make it again but would perhaps add more chiles or try to figure out another way to punch up the flavors.
You could add half a head of garlic to boil the beef and add 12 guajillo (chile pepper) chiles. It adds more flavour.