Mole de Olla Recipe A Traditional Mexican Beef Soup

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Mole de Olla Recipe: A Traditional Mexican Beef Soup

Mole de Olla is a comforting and flavorful Mexican beef soup made with tender beef shank, fresh vegetables, and a rich, aromatic broth flavored with dried chiles and cilantro. The combination of spices and fresh ingredients makes this dish a perfect choice for a cozy meal, and it’s especially popular in central Mexico. Here’s how you can prepare this savory, hearty dish at home.

Ingredients for Mole de Olla

To make this traditional Mole de Olla, you’ll need the following ingredients:

  • 2 lbs beef shank, bone-in (for rich flavor)
  • 8 tomatoes, roasted
  • 1 onion (for the soup base)
  • Chopped onion (for topping)
  • 3 cloves garlic, peeled
  • 1 bunch cilantro (plus extra for topping)
  • 4 dried guajillo chiles
  • 4 dried puya chiles
  • 1-2 dried árbol chiles (adjust for spice preference)
  • Salt to taste
  • 2 ears of corn, chopped into 3 pieces each
  • 1 calabacita mexicana (small green squash), chopped

These ingredients come together to create a rich, flavorful broth and a delicious, hearty soup.

Step-by-Step Instructions for Making Mole de Olla

1. Prepare the Beef Shank

Start by placing the beef shank in a large pot and cover it with water. Add salt to taste. Bring it to a boil, then reduce the heat to a simmer. Allow the beef to cook for about 2 to 3 hours until the meat becomes tender and starts to fall off the bone. Skim off any impurities that float to the top to keep the broth clear and flavorful.

2. Roast the Tomatoes

While the beef is simmering, roast the 8 tomatoes on a hot griddle or comal, turning them frequently until the skins are charred and blistered. This adds a smoky depth to the soup. Once the tomatoes are roasted, set them aside to cool slightly, then peel off the skins and set the tomatoes aside.

3. Toast the Dried Chiles

In a dry skillet or comal, lightly toast the guajillo chiles, puya chiles, and arbol chiles. Be careful not to burn them, as this will make the broth bitter. Toast them for about 1-2 minutes until they become fragrant. Afterward, remove the stems and seeds from the chiles and place them in a bowl with hot water to rehydrate them for about 10 minutes.

4. Blend the Sauce

Once the chiles have softened, place them in a blender along with the roasted tomatoes, 3 cloves of garlic, and the bunch of cilantro. Add a bit of the water from the chiles and blend until smooth. This will form a flavorful paste that will be added to the soup base later. Taste the sauce and add salt if necessary.

5. Add the Sauce to the Broth

Once the beef shank is cooked and tender, remove it from the pot and set it aside to cool. Add the prepared chile sauce to the broth in the pot. Stir well to combine, letting the flavors meld together. Continue simmering the broth for an additional 15-20 minutes to allow the sauce to infuse into the broth.

6. Add the Vegetables

Add the chopped corn and calabacita mexicana (squash) to the broth. Continue cooking until the vegetables are tender, about 10-15 minutes. If you prefer your corn to be softer, you can cook it a little longer.

7. Shred the Beef and Assemble the Soup

While the vegetables are cooking, shred the cooked beef shank into bite-sized pieces, discarding any bones. Once the vegetables are tender and the flavors have melded, add the shredded beef back into the soup. Stir to combine and taste for seasoning, adjusting salt if necessary.

8. Serve and Garnish

Once the soup is ready, ladle it into bowls. Top with chopped onion and cilantro for freshness and added flavor. Serve the Mole de Olla hot, alongside tortillas or crusty bread.

Tips for a Perfect Mole de Olla

  • Adjust the spice level: The arbol chiles add heat to the broth, so feel free to adjust the quantity depending on your spice preference. If you prefer a milder soup, omit the arbol chiles or use only one.
  • Use bone-in beef shank: The bone in the beef shank imparts a deep, rich flavor to the broth. If possible, opt for bone-in cuts to get the best flavor and richness in your soup.
  • Roast the tomatoes for a smoky flavor: Roasting the tomatoes adds a smoky undertone to the broth, which is a key flavor in traditional Mole de Olla. Don’t skip this step!
  • Serve with tortillas: This soup pairs wonderfully with warm corn tortillas or crusty bread to soak up the flavorful broth.
  • Make it ahead: Mole de Olla actually tastes even better the next day, as the flavors have more time to develop. You can store it in the refrigerator for up to 3 days or freeze it for later use.

Why You’ll Love Mole de Olla

Mole de Olla is a deeply satisfying and nourishing soup. The combination of tender beef, smoky chile sauce, corn, and squash creates a comforting, hearty dish perfect for any season. Whether you enjoy it on a chilly evening or as a festive meal, this dish is sure to please everyone at the table.

The use of dried chiles in the recipe adds complexity and depth, while the fresh cilantro and onions give it a bright finish. Plus, the beef shank provides a rich and savory flavor that enhances the overall dish. This traditional Mexican soup is a perfect representation of the bold flavors and rich culinary history of Mexican cuisine.

Conclusion

Mole de Olla is a vibrant and flavorful Mexican soup that combines tender beef, savory broth, fresh vegetables, and the smoky, spicy depth of dried chiles. This recipe offers a perfect balance of flavors, making it a comforting and satisfying meal for any occasion. With its rich history and delicious taste, Mole de Olla is a dish you’ll want to make again and again.

Give it a try, and enjoy the savory goodness of this traditional Mexican soup!

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