Mole de Olla - Hearty Mexican Beef Soup in Guajillo Chile Broth

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Bring 3½ quarts of water to a boil in a large pot. Add one onion, one head of garlic, three bay leaves, and salt.
   ▶ ≈0:13
2. 2
   Add three pounds of beef and two pounds of chuck pot roast, cutting the meat into small pieces.
   ▶ ≈0:28
3. 3
   Allow the meat to return to a boil, then skim off any impurities that rise to the surface.
   ▶ ≈0:43
4. 4
   Cover the pot and simmer over medium heat for 1 hour.
   ▶ ≈0:55
5. 5
   Heat oil in a small saucepan over medium-high heat. Add one Roma tomato, half an onion, and three garlic cloves; allow them to soften for a few minutes.
   ▶ ≈1:07
6. 6
   Transfer the softened tomato, onion, and garlic to a blender cup.
   ▶ ≈1:21
7. 7
   Add more oil to the same pan. Lightly fry the cleaned guajillo chile pods for about 30 seconds per side, then transfer to the blender.
   ▶ ≈1:33
8. 8
   Fry the chile ancho in the same manner for about 30 seconds per side, then transfer to the blender.
   ▶ ≈1:47
9. 9
   Add oregano, ground cumin, salt, and 2½ cups of water to the blender. Blend until smooth.
   ▶ ≈1:59
10. 10
    Return to the pot of meat and skim off any excess oil from the surface. Remove the onion and garlic head.
    ▶ ≈2:11
11. 11
    Pour the chile sauce into the broth, straining if needed. Add any remaining sauce from the blender (diluted with water) to the pot.
    ▶ ≈2:24
12. 12
    Add epazote and bring the broth back to a boil. Taste for salt and adjust seasoning as needed.
    ▶ ≈2:37
13. 13
    Add corn and chayote. Cover and continue cooking for 20 minutes.
    ▶ ≈3:02
14. 14
    After 20 minutes, add baby potatoes, carrots, and green beans. Cook for 10 minutes.
    ▶ ≈3:15
15. 15
    After 10 minutes, add Mexican squash, cabbage, and cilantro. Cover and cook for another 7-8 minutes until all vegetables are tender.
    ▶ ≈3:27
16. 16
    Check that all vegetables are tender and the meat is very soft. The soup is now ready to serve.
    ▶ ≈3:55
17. 17
    Serve with a squeeze of lime juice, topped with cilantro and diced onion. Accompany with rice and corn tortillas.
    ▶ ≈4:08