Mole de Olla: Traditional Mexican Beef and Vegetable Soup Recipe

Introduction

Mole de Olla is a hearty Mexican beef stew rich with smoky, layered flavors from dried chiles and fresh vegetables. This comforting dish is perfect for a warming meal, combining tender beef with vibrant chiles and fresh toppings.

Ingredients

• 2 lbs beef shank
• 8 tomatoes
• 1 onion (for the soup)
• Chopped onion (for topping)
• 3 cloves garlic
• 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 small calabacita mexicana (green squash), chopped

Instructions

1. Step 1: In a large pot, place the beef shank and cover with water. Season with salt. Bring to a boil, then reduce heat to a simmer and cook until the meat is tender, about 1.5 to 2 hours.
2. Step 2: While the beef cooks, char the tomatoes, onion, garlic, guajillo chiles, puya chiles, and árbol chiles in a dry skillet over medium heat until slightly blistered to deepen their flavor.
3. Step 3: Transfer the charred ingredients to a blender and blend until smooth, adding some beef broth as needed to help with blending.
4. Step 4: Strain the blended mixture into a large pot, discarding solids. Add beef broth to adjust consistency. Return the beef shank to the pot and add the whole bunch of cilantro.
5. Step 5: Bring to a gentle simmer and cook for 30–45 minutes until the meat is falling off the bone and flavors meld.
6. Step 6: Add the chopped corn and cook for another 10 minutes. Then add the chopped calabacita and cook until just tender, about 5 more minutes. Season with salt to taste.
7. Step 7: Remove the cilantro bunch before serving. Ladle the stew into bowls and top with chopped onion and extra cilantro. Serve with warm tortillas.

Tips & Variations

• Adjust the number of árbol chiles to control the spice level to your preference.
• Use beef broth or homemade stock for richer flavor instead of plain water when boiling the beef.
• For a smoky twist, roast the vegetables and chiles instead of charring them in a skillet.
• Swap the calabacita for zucchini if you can’t find Mexican squash.

Storage

Store mole de olla in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it thickens too much. This stew also freezes well for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, beef shank works well because of its rich connective tissue, but you can substitute beef chuck or brisket for a similar tender result.

Do I have to remove the cilantro bunch before serving?

It’s best to remove the whole cilantro bunch used during simmering to avoid overly herbaceous flavors and to keep the texture pleasant. Add fresh chopped cilantro as a garnish instead.

Mole de Olla: Traditional Mexican Beef and Vegetable Soup Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

Mole de Olla is a traditional Mexican beef stew featuring tender beef shank simmered in a richly flavored broth made from charred tomatoes, garlic, onions, and a blend of dried guajillo, puya, and árbol chiles. This hearty soup is enhanced with fresh corn and calabacita squash, garnished with chopped onion and cilantro, and best enjoyed with warm tortillas.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Broth

• 2 lbs beef shank
• Salt to taste
• Water to cover beef

Chiles and Vegetables for Sauce

• 8 tomatoes
• 1 onion (for the soup)
• 3 cloves garlic
• 4 dried guajillo chiles
• 4 dried puya chiles
• 1–2 dried árbol chiles (adjust for spice preference)
• 1 bunch cilantro (plus extra for topping)

Vegetables for Soup

• 2 ears of corn, chopped into 3 pieces each
• 1 calabacita mexicana (small green squash), chopped

Garnish

• Chopped onion (for topping)
• Chopped fresh cilantro (for topping)

Instructions

1. Boil the Beef: In a large pot, place the beef shank and cover it with water. Season the water with salt. Bring the water to a boil, then reduce the heat and let it simmer gently until the meat is tender, which should take about 1.5 to 2 hours.
2. Char the Ingredients: While the beef cooks, heat a dry skillet over medium heat. Add the tomatoes, onion, garlic, guajillo chiles, puya chiles, and árbol chiles. Char them until they develop slight blistering and a smoky aroma, enhancing their flavors.
3. Blend the Mixture: Transfer the charred tomatoes, onion, garlic, and chiles to a blender. Blend until smooth, adding some of the reserved beef broth as needed to help the blending process.
4. Strain and Combine: Pour the blended mixture through a strainer into a large pot. Discard any solids left in the strainer. Add additional beef broth to achieve a soup-like consistency. Return the cooked beef shank to the pot and add the entire bunch of cilantro (you can remove this later to avoid overpowering the soup).
5. Simmer: Bring the pot to a gentle simmer and cook for another 30 to 45 minutes, allowing the beef to become tender and nearly falling off the bone while the flavors meld.
6. Add Corn and Squash: Add the chopped corn pieces and cook for 10 minutes. Then add the chopped calabacita mexicana and cook until just tender, about 5 more minutes. Taste and adjust salt as necessary.
7. Serve: Remove the bunch of cilantro from the pot. Ladle the soup into bowls, and top with chopped onion and cilantro. Serve with warm tortillas on the side for a complete meal.

Notes

• The number of árbol chiles can be adjusted depending on your preferred heat level.
• Charring the vegetables and chiles adds depth and smokiness to the broth.
• Calabacita mexicana can be substituted with zucchini if unavailable.
• Removing the cilantro bunch after simmering prevents the flavor from becoming too strong or bitter.
• Warm tortillas are traditional accompaniments that complement the stew well.

Keywords: Mole de Olla, Mexican beef stew, traditional soup, beef shank recipe, guajillo chile soup, calabacita soup, hearty Mexican soup