Mole de Olla is a traditional Mexican beef soup that blends rich broth, tender meat, seasonal vegetables, and a smoky, slightly spicy chile-tomato base. Comforting, deeply flavorful, and hearty, it’s perfect for a cozy dinner or a weekend family meal.
This recipe uses beef shank for deep flavor and incorporates roasted tomatoes, dried chiles, and fresh vegetables for a soul-warming dish that delivers authentic taste in every spoonful. Serve it with warm tortillas for a complete, rustic meal.
Table of Contents
Ingredients
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2 lbs beef shank
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8 tomatoes
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1 onion (for the soup)
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Chopped onion (for topping)
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3 cloves garlic
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1 bunch cilantro (plus extra for topping)
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4 dried guajillo chiles
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4 dried puya chiles
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1–2 dried árbol chiles (adjust for spice preference)
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Salt (to taste)
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2 ears of corn (chopped into 3 pieces)
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1 calabacita mexicana (small green squash, chopped)
Instructions
Boil the Beef:
In a large pot, add the beef shank and cover with water. Season with salt. Bring to a boil, then reduce heat and simmer until the meat is tender (about 1.5 to 2 hours).
Char the Ingredients:
While the beef is cooking, char the tomatoes, onion, garlic, guajillo chiles, puya chiles, and árbol chiles in a dry skillet over medium heat until slightly blistered. This enhances the flavors.
Blend the Mixture:
Transfer the charred ingredients to a blender and blend until smooth. If needed, add a bit of the beef broth to help blend.
Strain and Combine:
Strain the blended mixture into a large pot, discarding any solids. Add some of the beef broth to adjust the consistency and return the beef shank to the pot. Add the entire bunch of cilantro (you can remove it later).
Simmer:
Bring the mixture to a gentle simmer and cook until the meat is tender and falling off the bone, about 30–45 minutes.
Add Corn and Squash:
Add the chopped corn to the soup and cook for another 10 minutes. Then add the chopped calabacita mexicana and cook until just tender, about 5 more minutes. Adjust salt to taste.
Serve:
Remove the bunch of cilantro before serving. Ladle the soup into bowls and top with chopped onion and cilantro. Serve with warm tortillas on the side.
Final Thoughts
Mole de Olla is a true celebration of Mexican comfort food — bold in flavor, rustic in presentation, and nourishing to the soul. The tender beef, fresh vegetables, and rich chile broth come together in perfect harmony. It’s a dish that takes time, but every minute is worth it.
Share Your Creations
Made this Mole de Olla? I’d love to see your version!
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Did you go bold with extra chiles or keep it mellow?
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Serve it with tortillas or something different?
Snap a photo, tag it, and share your twist — someone else might get inspired by your creation!
Mole de Olla
Ingredients
Method
- In a large pot, add the beef shank and cover with water. Season with salt. Bring to a boil, then reduce heat and simmer until the meat is tender (about 1.5 to 2 hours).
- While the beef is cooking, char the tomatoes, onion, garlic, guajillo chiles, puya chiles, and árbol chiles in a dry skillet over medium heat until slightly blistered. This enhances the flavors.
- Transfer the charred ingredients to a blender and blend until smooth. If needed, add a bit of the beef broth to help blend.
- Strain the blended mixture into a large pot, discarding any solids. Add some of the beef broth to adjust the consistency and return the beef shank to the pot. Add the entire bunch of cilantro (you can remove it later).
- Bring the mixture to a gentle simmer and cook until the meat is tender and falling off the bone, about 30–45 minutes.
- Add the chopped corn to the soup and cook for another 10 minutes. Then add the chopped calabacita mexicana and cook until just tender, about 5 more minutes. Adjust salt to taste.
- Remove the bunch of cilantro before serving. Ladle the soup into bowls and top with chopped onion and cilantro. Serve with warm tortillas on the side.
