{"id":6113,"date":"2024-12-18T14:54:07","date_gmt":"2024-12-18T14:54:07","guid":{"rendered":"http:\/\/isticharati.ma\/?p=6113"},"modified":"2024-12-18T14:54:07","modified_gmt":"2024-12-18T14:54:07","slug":"mole-de-olla-mexican-beef-soup-recipe","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6113","title":{"rendered":"Mole de Olla (Mexican Beef Soup) Recipe"},"content":{"rendered":"

\"\"<\/p>\n

Mole de Olla is a delicious, hearty Mexican beef soup made with tender beef, corn, zucchini, and a rich, flavorful broth that is enhanced with fresh herbs and spices. This comforting dish is perfect for cooler weather or anytime you’re craving a deep, savory soup.<\/p>\n

Ingredients:<\/strong><\/h1>\n

For the Soup:<\/h4>\n

2 lbs beef short ribs or stew meat (bone-in cuts work best for a richer broth)<\/p>\n

2 large ears of corn, cut into halves or thirds<\/p>\n

2 medium zucchini, diced<\/p>\n

2 medium carrots, peeled and chopped<\/p>\n

1 large onion, chopped<\/p>\n

4 cloves garlic, minced<\/p>\n

1-2 dried chiles (pasilla or guajillo, optional for additional depth of flavor)<\/p>\n

6 cups beef broth or water (more if needed to adjust consistency)<\/p>\n

2-3 fresh tomatoes, chopped<\/p>\n

1 tsp cumin<\/p>\n

1 tsp oregano<\/p>\n

2 bay leaves<\/p>\n

Salt and pepper, to taste<\/p>\n

Fresh cilantro, chopped (for garnish)<\/p>\n

1 tbsp vegetable oil (for saut\u00e9ing)<\/p>\n

Optional:<\/h4>\n

Lime wedges (for serving)<\/p>\n

Crumbled cheese or Mexican crema for extra richness<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

\"\"<\/p>\n

Instructions:<\/strong><\/h1>\n

1. Prepare the Beef:<\/strong><\/h4>\n

Heat the vegetable oil in a large soup pot or Dutch oven over medium heat.<\/p>\n

Add the beef and brown on all sides to develop a rich flavor.<\/p>\n

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.<\/p>\n

2. Cook the Broth:<\/strong><\/h4>\n

Add the chopped onion, garlic, and tomatoes to the pot. Stir to combine.<\/p>\n

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.<\/p>\n

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.<\/p>\n

3. Add Vegetables:<\/strong><\/h4>\n

Once the beef is tender, add the corn and carrots. Let them cook for about 10 minutes, until the corn is tender.<\/p>\n

Add the diced zucchini and cook for another 5-10 minutes.<\/p>\n

4. Adjust Seasoning:<\/strong><\/h4>\n

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.<\/p>\n

Let everything simmer for another 5-10 minutes to allow the flavors to meld together.<\/p>\n

5. Serve:<\/strong><\/h4>\n

Ladle the Mole de Olla into bowls, garnished with fresh chopped cilantro.<\/p>\n

Serve with lime wedges, tortillas, or crumbled cheese for an extra touch of flavor.<\/p>\n

Optional Add-Ons:<\/strong><\/h3>\n

For extra richness<\/strong>, top with a spoonful of Mexican crema or crumbled queso fresco.<\/p>\n

For added heat<\/strong>, include a few slices of jalape\u00f1o or other spicy peppers.<\/p>\n

Enjoy this warm and comforting Mole de Olla<\/strong> 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. \ud83c\udf3d\ud83e\udd69\ud83c\udf72<\/p>\n","protected":false},"excerpt":{"rendered":"

Mole de Olla is a delicious, hearty Mexican beef soup made with tender beef, corn, zucchini, and a rich, flavorful broth that is enhanced with fresh herbs and spices. This comforting dish is perfect for cooler weather or anytime you’re craving a deep, savory soup. Ingredients: For the Soup: 2 lbs beef short ribs or […]<\/p>\n","protected":false},"author":1,"featured_media":6115,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6113","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6113"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6113\/revisions"}],"predecessor-version":[{"id":6116,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6113\/revisions\/6116"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6115"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}