Cola de res al Mole (Oxtail Mole Stew)
Hearty, well spiced and literally fall-off-the-bone tender, this recipe for cola de res al mole is pure Mexican comfort food.
Servings Prep Time
4 40minutes
Cook Time
Servings Prep Time
4 40minutes
Cook Time
  • 4pounds Rumba Meats® oxtails(about 8 pieces)
  • 5 cups water
  • ½ white onion
  • 2teaspoons salt
  • 2 bay leaves
  • 2tablespoons olive oil
  • 3/4cup oxtail brothdivided
For the mole:
  • ½ white onion
  • 3 cloves garlic
  • ½teaspoon black pepper
  • 1 clove
  • 2 Roma tomatoesdiced
  • 2 ancho chilesstems and seeds removed
  • 2 guajillo chilesstems and seeds removed
  • 2 flour tortillas
  1. In a large stockpot, add the oxtails with water, onion, bay leaves and salt.
  2. Bring to boil and then reduce the heat to low. Cover the pot and cook for about 2 hours or until the meat is soft and begins to detach from the bone.
  3. Remove the oxtails and reserve the broth.
  4. In a blender, add the chiles ancho, chiles guajillo, tomatoes onion, garlic, pepper, clove, tortillas and ¼ cup of the oxtail broth. Blend until all ingredients are well combined.
  5. Heat the olive oil in a saucepan over medium heat. Pour the mole and fry for a few minutes. Slowly add the necessary amount of broth until you have a slightly thick mole.
  6. Add the oxtail and cook 10 more minutes.
  7. Serve.