*PROCESS IN ENGLISH BELOW
YOUTUBE LINK: COMO HACER MOLE DE OLLA | HOW TO MAKE MOLE DE OLLA
YOUTUBE LINK: COMO HACER MOLE DE OLLA | HOW TO MAKE MOLE DE OLLA
Ingredientes
3-4 lbs. Carne de res
1 Cebolla
5 Dientes de Ajo
2 Cucharadas de Sal
2-3 Calabazas
1 Chayote
3 Papas
2 Elote
Ejotes (al gusto)
5 Ramas de Epazote
Para Salsa
6-7 chiles guajillo
1 Chile ancho
2 dientes de ajo
¼ de cebolla
2 Cucharadas Consomé de Pollo
en polvo
Ingredients
3-4 lbs. Beef Chunk Shank
1 Onion
5 Garlic Cloves
2 Tbsps. Salt
2-3 Zucchini
1 Chayote
3 Potatoes
2 Stalks of Corn
Green Beans (as desired)
½ Bunch of Epazote
For the Sauce:
6-7 Guajillo Pepper
1 Ancho Pepper
2 Garlic Cloves
¼ Onion
2 Tbsps. Chicken Bouillon Granules
Process:
Wash the beef thoroughly. Then place in a pot of water to boil. Add the 1 onion, 5 garlic cloves , and 2 tbsps. of salt. It will take about 1.5-2 hrs. for the meat to boil.
In the meantime, cut the corn into 4 pieces (as shown in video. Peel the potatoes and the chayote. For the green beans, chop of the corners and and cut into three sections (as shown in video).
And for the salsa: cut a slit to make sure to remove the seeds. Place hot oil on the pan. Once the oil is hot, dip the peppers in. Once the peppers puff up a little and the color turns more vivid, it’s time to flip them. Then, place another pot and fill with water and put it to boil, then add the peppers in the water when they’re ready. Once they’re boiling, turn off the heat and let the peppers simmer in the water for 10 minutes.
Then, add the corn into the pot where you are boiling the meat since it takes about the same time for the corn to cook. Before adding the corn, make sure to remove the foam that builds up at the top (as shown in video). This is for aesthetic purposes mostly but it also enhances the taste of the stew. Then you can add the corn (be careful to do it slowly so as not to burn yourself).
Meanwhile, we can chop the vegetables. For the potato and chayote, make sure to cut in large chunks (as shown in video).
Back to the salsa:
Once the ten minutes are up you can take the pot with the peppers. Pour the peppers in the blender add the 2 garlic cloves, ¼ of an onion, and 2 tbsps. of chicken bouillon granulates. Then, add 1 cup of water (same you used to boil the peppers)and blend.
Then, in the same oil in which you fried the peppers, pour the blended sauce in through a strainer. Once you’ve strained all the sauce, stir it until it is boiling. Once it’s boiled you can set it aside for later.
Then wait about an hour to add the vegetables— if you add them now by the time the meat is cooked it will already be dissolved.
Once the hour is up, add the chayote, potatoes, and green beans. Hold off on the zucchini since it doesn’t take as long to cook. Then, add the sauce in the soup carefully (so as not to burn yourself) and stir.
Wait about ten minutes and check on the vegetables. If the potato is nearly cooked, it’s time to add the zucchini. Pour in the zucchini carefully and add the epazote. The epizote is solely for the purpose of adding essence and flavor to the dish, so we will be removing it later on.
In about 5-10 minutes, check on the zucchini. If it is fully cooked, your dish is ready to serve and you can now enjoy! Bon a petit!
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