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Add Your Recipes Recipe Index
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Mole de Olla
2 lbs. beef
stew meat, cut into 1 inch pieces 2 tbsp. cooking oil 3 cups water 1/4 cup parsley 2 tsp. salt 1/8 tsp. pepper 2 dried ancho chilies* 2 dried pasilla chilies* 1 can (16 oz) tomatoes 1 medium onion, cut up 2 cup water 2 tbsp. sesame seed 2 cloves garlic 1 tsp. instant beef bouillon granules 1/8 tsp. ground cumin 2 medium zucchini or summer squash, cut up (1 lb.) 3 small potatoes, peeled and quartered 2 ears fresh corn, cut in 1 inch pieces *Or substitute 1 tsp. crushed red pepper for the dried ancho and pasilla chilies In Dutch oven brown meat, half at a time, in hot oil. Return all meat to Dutch oven. Add the 3 cups water, parsley, salt, and pepper. Cover; simmer 1 2 hours. Cut ancho and pasilla chilies open. Discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Place in a bowl; cover with boiling water and let stand 45 to 60 minutes. Drain. In blender container place undrained tomatoes, drained chilies or crushed red pepper, onion, the 2 cup water, sesame seed, garlic, bouillon, and cumin; blend till near smooth. Add to beef mixture along with squash, potatoes, and corn. Cover and simmer 25 to 30 minutes or till meat is tender and vegetables are done. Season to taste with salt and pepper. Makes 8 to 10 servings. |
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