On a cold winter day, there's nothing more satisfying then a warm stew. Try this mole de olla recipe and enjoy the hearty combination of beef, veggies, and chiles.
Mole de olla is a spicy, hearty soup, full of veggies, chiles, and beef. It's a classic dish full of complementary aromas and flavors. Some people like to serve it with a side of arroz blanco but you can also enjoy it by itself. Don't skip the final step of adding lime juice, as this is what gives the broth a final kick!
2 pounds beef for stew, cut into 1 1/2-inch to 2-inch chunks
1/2 white onion
3 bay leaves
1tablespoon sea salt or to taste
3 ancho chiles dried, stemmed and seeded soaked in warm water for 15 minutes
4 chiles de árbol dried, stemmed and seeded soaked in warm wáter for 15 minutes
Bring a large heavy-bottomed pot to medium-high heat. Add oil and meat, half onion, garlic, bay leaves, and a tablespoon of salt. Cook for 5 minutes until meat is Golden Brown and onion is translucent. Cover with water and bring to a rolling boil over medium-high heat. Skim off any foam that rises to the surface, and reduce the heat to low or medium-low heat. Cover and simmer for 1 hour.
Meanwhile, heat the oil and cook the sesame seeds, tomatoes and tomatillos in a small skillet until they are completely charred (about 10 minutes over high heat). Reserve.
In the jar of a blender, place the soaked chiles, along with 1/4 cup of the soaking liquid, the charred sesame seeds, tomatoes and tomatillos, and puree until completely smooth.
Remove the lid from the large casserole, remove the cooked onion, and pour the chile mixture in with the meat. Add the potatoes, zucchini, green beans and corn.
Stir, cover again and cook for another 25 minutes.