3 Secrets for a Perfect Mole de Olla

Hello everyone! Welcome to Paulina Cocina and a free trip straight to the culture of Mexicowith one of its most traditional recipes: Pot mole.

In addition to learning a little about the history of this incredible mole dish, typical of Mexican cuisine, ideal for cold weather, we are going to learn how to make it. We will review its secrets, and above all the techniques to handle its two main ingredients: meat and chiliso that it is a guaranteed success.

About the Mole de olla

He pot mole It is a type of soup or broth. It can vary depending on the region of Mexico and the tastes of each cook or diner. Some versions may include other types of chilis or spices, and vegetables may also vary according to availability and taste.

This dish is highly appreciated for its comforting flavor and its ability to combine a wide variety of ingredients in a harmonious way. It is an excellent example of the richness and diversity of Mexican cuisine.

He pot moleis characterized by its rich and complex flavorwhich combine different ingredientsincluding beef, vegetables, and spices, including a spice blend that may include orRegano, thyme, bay leaves, cumin and pepperamong others.

• Other ingredients: Garlic, onion and tomato which are basic for the base of the broth and sauce.

What is the typical grandmother’s mole de olla?

He pot mole Grandma’s recipe is usually a traditional and homemade version of this dish, with those particular details that each family transmits from generation to generation and that can be adapted to the tastes of each family.

• Generally, Grandma’s mole de olla is served very hot in bowls, making sure to include some meat and a good one portion of vegetables on each plate. In addition, depending on each family, they are accompanied with rice, corn tortillas and a little lemon juice.

As Grandma’s advice, It reaches us that it is always welcome to add a special touch that makes it different. That is: an extra pinch of some spice, a fresh chopped chili at the time of serving, or even a piece of xoconostle (acid fruit) to give a unique touch tol pot mole.

What are the ingredients in mole de olla?

The main ingredients in this recipe include:

1. Beef: Generally, the shank or piece with bone is used, which gives a deep flavor to the broth.
2. Vegetables: Garlic, onion and tomato are basic ingredients for the broth and sauce. Also corn, zucchini, carrots, chayote, green beans, potatoes and sometimes xoconostle.
3. Chiles: Dried chiles such as guajillo and pasilla chiles are often used, which are roasted and soaked to make a sauce that is added to the broth.
4. Spices: This recipe uses a mixture of spices that may include oregano, thyme, bay leaves, cumin and pepper, among others.

What does the popular saying “a dar que es mole de olla” refer to?

The expression “let’s give it a go, it’s mole de olla” is a phrase popular in Mexico which is used for motivate to someone to start a task or activity with enthusiasm and energy.

The phrase compares the action of starting something with the preparation of this recipe. Because even though It takes time and effortbut this results in a very satisfying and delicious dish. Basically, it means that you have to get down to work with determination, since the effort will be worth itas well as preparing a good pot mole.

A little history about the traditional Mole de Olla recipe

This soup is a traditional Mexican dish with a rich history. It is believed that its origin is found in the fusion of culinary cultures which occurred after the arrival of the Spanish in Mexico.

• Pre-Hispanic origins: Pre-Hispanic Mesoamerican cultures already prepared stews with meat, vegetables and chili peppers, using ingredients such as corn, beans, squash, chayote and chili.

These dishes were an important source of nutrition for indigenous populations and were consumed on special occasions and celebrations.

• Spanish influence: With the arrival of the Spanish in Mexico, new ingredients such as beef, pork, chicken and sheep were introduced, as well as spices such as cumin, coriander and oregano.

The Spanish also brought with them the technique of cooking in pots, which allowed them to prepare more substantial and complex stews.

About 4 of its variants:

• The most typical mole de olla of State of Mexico It is made with: beef, pumpkin, green beans, pumpkin flowers, corn and xoconostle, seasoned with epazote, onion, pasilla, chilaca and ancho chilies.
• Green pot mole: with pork spine, green tomato, jalapeño and serrano chili, corn, zucchini, green beans, chickpeas, epazote and squash blossom.
• In Hidalgo there are many versionsso much so that it is said that practically every family has a different recipe for mole de olla. Although it may seem a bit exaggerated.
• Among the most common There is mole de olla with xoconostle, which has beef, xoconostles in pieces, pumpkin and corn; the broth is seasoned with cguajillo, ancho and pasilla hillsIn addition to the garlic and onion, which are essential, it is flavored with epazote and thickened slightly with corn dough.

Mole de olla vs. Mole de res: main differences

• Salsa : He beef mole use a thick and complex sauce Typical of mole, which has chocolate among its main ingredients, while mole de olla has a lighter and spicier broth.
• Consistency : He beef mole es denserwhile mole de olla is more like a stew or broth.
• Vegetables : He mole de olla includes a variety of vegetables which are not common in beef mole.
• Preparation : Beef mole It is often cooked with the sauce already prepared.while mole de olla involves cooking the ingredients in the broth from the beginning.

Before starting with the Mole de olla recipe

By now we have seen that this soup has a significant presence in several regions of the country of Mexico. Even each region can have its own variations, and the ingredients and spices can vary adapting according to local traditions and product availability.

It is very common to find this dish in the central and southern states of Mexico, such as: Mexico City, State of Mexico, Morelos, Puebla, Tlaxcala, Guerrero and Michoacan.

Some Suggestions:

• Serve with a delicious homemade bread, it’s my favorite way.
• To make sure you have enough mole de olla for everyone, it is possible prepare in a larger pot double the recipe or do it in two batches.
• To make it more yielder You can also serve the pot mole with rice or tortillas to make it more substantial.

• You can use different types of meat for the mole de olla, like skirt, breast or suadero.
• The mole de olla can be save and then reheat The next day, they say what they know is even more delicious.

Here’s a recipe that never fails, one of the most traditional but with a special touch. This was given to us by a grandmother from Guerrero but don’t say anything, 🤫 it’s a secret.

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Mole de Olla Recipe

Yield: 6 servings

Preparation time: 2 hours

Ingredients:

• 1/2 Kilo of beef (jerky or skirt steak)
• 4 Pieces of shank with bone
• 1/4 Kilo of zucchini
• 4 ancho chili peppers
• 2 pasilla chili peppers
• 1/2 onion, chopped
• 2 potatoes, peeled and cut into cubes
• 4 carrots peeled and chopped
• 1/2 kilo of corn cut in half
• 8 cups of water/ 2 liters
• 2 tomatoes
• 2 cloves of garlic, minced
• Others: oil, salt and pepper

How to make homemade mole de olla

1. In a large pot with 3 tablespoons of oil, fry the beef (jerky or skirt steak) and the shank together with the chopped garlic for 5-10 minutes until lightly browned.
2. Cover the meats with water and boil for 30-40 minutes or until the meat is cooked. Add the potatoes, carrots and corn. Continue cooking for 20 more minutes or until the vegetables are tender.
3. Roast the ancho and pasilla chiles along with the tomatoes. It is important that the chiles are seeded and deveined.
4. Grind the roasted chiles together with the tomatoes and onion until you obtain a smooth sauce. Strain the sauce using a strainer or sieve to remove large residues.
5. Add the strained sauce to the beef broth. Season with salt and pepper to taste.
6. Cover the broth and continue cooking over low heat until all the vegetables are tender.
7. Serve the mole de olla very hot, accompanied by tortillas and, if desired, with a touch of lemon and chopped parsley.