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Mole de Olla
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Ingredients
- Oxtail1 ½ pound
- Beef shank1 ½ pound
- medium white onion½ medium
- Garlic Cloves3 cloves
- bay leaves2 leaves
- Ancho peppers2 peppers
- Pasilla Peppers3 peppers
- Garlic Clove1 clove
- medium white onion¼ medium
- medium size tomato1 medium
- Epazote sprigs2 sprigs
- Salt and pepperto taste
- corn cobs2 cobs (each cut into 3 pieces)
- chayote1 cut in quarters
- Carrot3 small or 1 large (cut into large pieces)
- xoconostles3 (peeled, cut into thick slices)
- potatoes2 small or 1 large (optional)
- squashes2 small or 1 large (cut in quarters)
- green beans6 oz
- finely chopped white onion½ cup
- finely chopped cilantro½ cup
- serrano peppers2 (thinly sliced or chopped)
- lime wedges4-6 wedges
- fresh epazote2 tablespoons (finely chopped)
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 420, protein 32, fat 22, carbs 38, fiber 10, sugar 12
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: mexicoinmykitchen.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed