Mole De Olla Caldo De Res Mexicano Recipe

I absolutely love this recipe because it fills my kitchen with the cozy, comforting aroma of slow-cooked beef and spices, while the vibrant mix of veggies and chilies brings a burst of authentic Mexican flavor to my soul. Plus, having lime wedges and fresh cilantro on top adds just the right zing, making each hearty bowl feel like a warm hug on a chilly day.

Mole De Olla Caldo De Res Mexicano is a satisfying Mexican stew that I adore for its bold flavors and wholesome ingredients. With not-so-lean beef shank, colorful vegetables like corn, squash, and zucchini, and the smoky depths of guajillo and pasilla chilies, this thing is a bowl of comfort and nutrition that could be served to anyone as a meal.

Ingredients

• Beef shank or short ribs: Rich in protein and collagen, adds savory depth.
• Guajillo chilies: Mild heat, adds color and earthy flavor.
• Pasilla chilies: Smoky flavor, slight sweetness, moderate heat.
• Corn: Sweetness, fiber, and crunchy texture.
• Chayote: Low-calorie, provides fiber and subtle sweetness.
• Zucchini: Low-calorie, provides fibers and vitamins.
• Carrots: Natural sweetness, fiber, and vitamins.
• Potatoes: Provides carbohydrates, creamy texture.
• Onion: Adds aromatic flavor and natural sweetness.
• Garlic: Adds depth, pungent aroma.

Ingredient Quantities

• 2 pounds of beef shank or short ribs, cut into pieces
• 6 cups of beef stock or water
• 3 ears of corn, cut into chunks
• 1 chayote, peeled and diced
• 2 zucchinis, sliced
• 2 carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 large onion, quartered
• 2 cloves of garlic
• 2 bay leaves
• 2 guajillo chilies, stems and seeds removed
• 2 pasilla chilies, stems and seeds removed
• 1 tablespoon of vegetable oil
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a large pot, over medium heat, heat 1 tablespoon of vegetable oil. Then add the beef shank or short ribs and brown them on all sides.

2. Into the pot, place the onion, garlic, and bay leaves, then add 6 cups of beef stock or water. Bring the whole thing to a boil, then lower the heat and simmer. Cover and let it cook for about
1.5 to 2 hours, or until the beef falls apart.

3. As the meat simmers, place the guajillo and pasilla chiles in a dry skillet over medium heat. Toast until fragrant—1 to 2 minutes should do it—but watch carefully that you don’t scorch them. Scorched chiles are taste-ruiners.

4. Soak the toasted chilies in hot water for 15-20 minutes until they are soft.

5. Remove the chilies and put them in a blender with some of the softening liquid. Blend until smooth, then add this pasty mixture to the pot of beef.

6. Put the carrots, potatoes, and chayote in the pot and simmer for about 10 minutes more.

7. Then, put the bits of corn and the sliced zucchini into the pot. Add salt and black pepper to taste. Keep it simmering for another 10-15 minutes, until all the veggies are quite tender.

8. Flavor and adjust seasoning if necessity dictates, adding more salt and pepper if your taste buds demand it.

9. Take the pot off the heat and throw away the bay leaves.

10. Serve the Mexican beef soup, caldo de res, hot, garnished with fresh cilantro and lime wedges on the side for an extra flavor. Enjoy!

Equipment Needed

1. Large pot
2. Lid for the pot
3. Skillet
4. Blender
5. Cutting board
6. Chef’s knife
7. Measuring spoons
8. Wooden spoon or spatula
9. Tongs
10. Ladle

FAQ

• Can I use a different type of meat?Certainly! You can use cuts of meat like beef chuck or brisket in place of beef shank or short ribs, and the cooking time can be adjusted as necessary for the specific cut.
• What is the purpose of soaking the chilies?Softening the guajillo and pasilla chilies by soaking them makes blending them smooth and easy into a sauce that is full of flavor.
• Can I make this recipe ahead of time?Indeed, Mole De Olla tastes even better when you make it ahead of time. Just warm it up on the stovetop before you’re ready to serve.
• Is this recipe spicy?The guajillo and pasilla chilies contribute a flavor that is mild, smoky, and not too spicy. If you want more of a kick, feel free to boost the amount you use.
• How do I store leftovers?Keep in an airtight container in the fridge for up to 3 days. For longer storage, freeze it.
• Can I add other vegetables?Certainly! You can include a variety of other vegetables, such as green beans or cabbage, to match your personal flavor preferences.
• What can I serve with Mole De Olla?Accompany it with warm corn tortillas or rice, and ensure the inclusion of fresh cilantro and lime wedges for garnish, so as not to forget them.

Substitutions and Variations

Beef chuck or oxtail: Substitute these for a similar rich flavor and tenderness.
Chayote: Substitute with zucchini or green bell pepper for a unique flavor and texture.
Guajillo chilies: Exchange with ancho chilies for a mid-range level of sweetness in your dish.
Mulato chilies: Excellent substitutes for pasilla chilies when you need that rich, smoky, peppery flavor.
Olive oil or canola oil can be used to replace vegetable oil; these substitutes have roughly the same cooking properties as vegetable oil.

Pro Tips

1. Sear the Meat Properly: Make sure to sear the beef shank or short ribs well to develop a deep, rich flavor. Don’t overcrowd the pot while browning the meat; do it in batches if necessary.