Instructions:

1. Prepare the Beef:

Heat the vegetable oil in a large soup pot or Dutch oven over medium heat.

Add the beef and brown on all sides to develop a rich flavor.

Once the beef is browned, add water to cover the beef, about 6 cups. Bring it to a boil, then lower the heat to a simmer. Skim off any impurities that float to the top.

2. Cook the Broth:

Add the chopped onion, garlic, and tomatoes to the pot. Stir to combine.

If using dried chiles, toast them lightly on a hot pan for a minute or so, then soak them in warm water for about 10 minutes. Blend them into a paste and add them to the pot for extra depth of flavor.

Add cumin, oregano, bay leaves, and a pinch of salt and pepper. Stir the ingredients together, cover the pot, and let the soup simmer on low heat for 1-2 hours, or until the beef is tender.

3. Add Vegetables:

Once the beef is tender, add the corn and carrots. Let them cook for about 10 minutes, until the corn is tender.

Add the diced zucchini and cook for another 5-10 minutes.

4. Adjust Seasoning:

Taste the broth and adjust the seasoning with additional salt, pepper, or spices as needed. You can also add a bit more broth or water if the soup is too thick.

Let everything simmer for another 5-10 minutes to allow the flavors to meld together.

5. Serve:

Ladle the Mole de Olla into bowls, garnished with fresh chopped cilantro.

Serve with lime wedges, tortillas, or crumbled cheese for an extra touch of flavor.

Optional Add-Ons:

For extra richness, top with a spoonful of Mexican crema or crumbled queso fresco.

For added heat, include a few slices of jalapeño or other spicy peppers.

Enjoy this warm and comforting Mole de Olla with its tender beef, sweet corn, and vibrant vegetables. It’s a flavorful Mexican soup that pairs perfectly with the fresh taste of lime and cilantro. 🌽🥩🍲