Mole de Olla (Mexican Beef Soup)

Mole de Olla is a rich and flavorful Mexican beef soup, known for its comforting broth, tender meat, and a variety of vegetables. The name “mole” in this case doesn’t refer to the famous sauce but simply means “stew” or “broth.” This traditional dish is hearty, aromatic, and perfect for a cozy meal. It’s made with beef short ribs or shank, slow-cooked to perfection with a blend of spices, vegetables, and herbs.

Ingredients:

2 lbs beef short ribs or beef shank (bone-in for flavor)
10 cups water (or beef broth for a richer flavor)
2 medium carrots, peeled and cut into chunks
2 medium potatoes, peeled and cut into chunks
2 medium zucchini, cut into half-moons
2 ears of corn, cut into 2-3 pieces (optional but adds sweetness)
1 onion, quartered
3 cloves garlic, smashed
1 tsp ground cumin
1 tsp dried oregano
1-2 bay leaves
1-2 dried guajillo chiles, seeds removed (optional, for extra flavor and color)
Salt and freshly ground black pepper to taste
1 cup fresh cilantro, chopped (optional, for garnish)
Fresh lime wedges (for serving)
Tortillas (for serving)

Instructions:

Prepare the Meat:
- In a large stock pot, add the beef short ribs or beef shank, and cover with 10 cups of water (or beef broth). Bring to a boil over medium-high heat. Once it starts to boil, reduce the heat to low and let it simmer for about 10-15 minutes to remove impurities (you can skim off the foam that forms on top).
Add Aromatics and Spices:
- Add the quartered onion, smashed garlic, cumin, oregano, bay leaves, and dried guajillo chiles (if using) to the pot. Stir and let the soup simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and the meat easily pulls away from the bone. Make sure to check the water level occasionally, adding more if needed to keep the meat covered.
Add Vegetables:
- Once the beef is tender, add the carrots, potatoes, zucchini, and corn (if using). Season with salt and pepper to taste. Let the soup simmer for another 30-40 minutes, or until the vegetables are tender.
Adjust Seasoning:
- Taste the broth and adjust the seasoning as needed, adding more salt, pepper, or cumin if necessary. If you like a slightly spicier broth, you can blend some of the softened guajillo chiles and add it back to the soup.
Serve:
- Remove the soup from heat. If you used beef shank or short ribs, remove the meat from the bones, shred it into bite-sized pieces, and return it to the pot. Discard the bones and bay leaves.
- Ladle the soup into bowls, ensuring each portion has both the beef and plenty of vegetables. Garnish with fresh cilantro and serve with lime wedges on the side.

Serving Suggestions:

Serve with warm corn tortillas on the side to dip into the broth.
A spoonful of Mexican crema or sour cream can be added on top for creaminess.
Chopped onions and a sprinkle of cilantro can add fresh flavor to each bowl.

Tips:

Meat options: If you can’t find beef short ribs or beef shank, you can use beef stew meat or chuck roast. However, bone-in cuts like short ribs provide more depth of flavor.
Guajillo chiles: These dried chiles give the soup a rich, mild heat and deep red color. If you don’t have them, you can substitute with ancho chiles or leave them out for a simpler broth.
Slow Cooker Option: You can prepare this soup in a slow cooker. Just add the beef, aromatics, and spices and cook on low for 6-8 hours, then add the vegetables and cook for another 1-2 hours until everything is tender.

Enjoy your Mole de Olla! This comforting Mexican beef soup is the perfect dish for a cold day or when you want something hearty, flavorful, and filling. It’s full of rich flavors and textures and will warm you from the inside out.

Let me know if you try it, or if you’d like any variations to make it just right for you!