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mole de olla in a bowl.

Mole de Olla

Mole de olla is a flavorful and authentic Mexican beef soup.

Course Main Course, Soup
Cuisine Mexican
Keyword mole de olla
Prep Time 40 minutes
Cook Time 2 hours 10 minutes
Servings 6
Calories 591 kcal
Author carissa

Ingredients

For the meat

  • 2 lbs beef short ribs
  • 5 garlic cloves
  • 1/2 white onion
  • 2 bay leaves
  • 2 tsp salt
  • 1/4 tsp ground black pepper
  • 10 cups water

For the Chile sauce

  • 2 guajillo chilies
  • 2 ancho chilies
  • 2 pasilla chilies
  • 2 garlic cloves
  • 1/4 white onion
  • 1 roma tomato roughly chopped
  • 1 tsp oregano
  • 3 tsp chicken bouillon

For the chochoyotes

  • 2 cups masa harina
  • 2 tsp chicken bouillon
  • 2-3 hoja santa leaves crumbled
  • 1 tbs olive oil
  • 1 1/4 cup water

For the vegetables

  • 1 corn on the cob cut into 3
  • 2 carrots peeled and chopped
  • 2 gold potatoes peeled and chopped (reserve in a bowl covered with water)
  • 2 Mexican squash chopped

Instructions

  1. In a large pot add all of the ingredients for the meat and bring to a boil. Skim off the foam that rises to the top.

  2. Reduce heat to medium low and cover. Cook for 1 hour and 30 min.

  3. While meat is simmering prepare the sauce. Add the chilies to a pot and cover with water. Bring to a boil over medium high heat and cook for 5 min. Turn the heat off and let chilies soak for 20 minutes.

  4. Transfer the chilies to the blender along with the garlic cloves, onion, roma tomato, chicken bouillon and 1 1/2 cups of water. Blend until smooth and set aside.

  5. For the chochoyotes combine the masa harina, chicken bouillon, hoja santa leaves and oil. Mix well. Then slowly add the water while mixing with your hand. Form the dough into a ball.

  6. Divide the dough into about 20 dumplings. Poke a small hole into the top of each dumpling using your thumb. Set aside and cover with a damp cloth.

  7. After the beef has simmered for 1 hour and 30 min remove the lid. Remove the onion, garlic cloves and bay leaves from the pot and discard.

  8. Strain the chile sauce into the pot using a fine mesh strainer. Add the veggies and cover. Cook for 20 minutes.

  9. Add the chochoyotes to the pot and continue to cook for another 20 minutes.

  10. The soup is ready when the meat and veggies are tender and the dumplings float to the surface. Serve and enjoy!

Recipe Notes

Make sure to drain the water from the potatoes before adding to the soup.