Taste of Mexico: Mol D P

Amigos, I have reached a place where I see what my mother has done – things that promised that I will never do. This week, during one of the hottest weeks of the year, I made the hottest meal I thought my mother was doing so many Mexican moms. I have almost melted from the heat, but it is worth it to enjoy a delicious bowl of Mol de Ola.

Mol de Ola is one of my favorite Mexican dishes. Easy to eat, delicious and very nutritious. It should be noted that this has nothing to do with the Mole you are thinking of Mole Poplano or Oxagan Mole.

What is Mol de Ola?

Mol de Ola is basically a protein (such as beef, pork or chicken) and a soup made with various vegetables. With chili -based paste, the broth is made from the meat used by the dish.

Every region in Mexico has its own variations in the products and cooking techniques, but all mole de Ola recipes include meat, sodod, carrot, potatoes, green beans, corn, sokonost (a variety of prickly pear) and a chilli paste, such as tomato and bicycle or bicycle. The most popular version is made of beef, especially with meat and bone, champatrate (shank) or other delicious cuts.

Is this really a mole?

Quick answer: Yes.

In the previous articleWe discussed what Mol is. It is basically a sauce or paste made from different ingredients, and the base of this particular meal is a chilli paste.

Mol de Ola can remind you of Spanish Bucherose – Traditional, hearty broth, including chickpeas, potatoes, meat and legumes. Mol de Ola is the embrace of Buchero, which covers the materials belonging to the region. So, we can confidently say that Mol de Ola is 100% Mestiso dish.

When you try it, you will never go back!

Mol de Ola has a unique taste: the broth packed with prosperity is slightly spicy due to dry silis. Refreshing comes from vegetables. In Mexico, the “material” we refer to is soft, juicy from meat.

Eating Mol de Ola is like a religious experience.

Nutrition!!

A bowl provides vitamins, minerals, antioxidants, iron, folic acid, protein, fiber and carbohydrates. Having a bowl is the hardest part.

Hopefully, now I have convinced it to you Pot mole A real culinary gem. So here is how to create it.

Pat mole (serves 6)

Materials

To the broth and meat:

• 1.5 kg (3.3 pound) beef with the bone (ask your buttermilk to your butcher shang shang)
• 1 marrow bone (hello collagen!)
• 2 liters (8 cups) water
• 1 medium onion
• 1 sprices of epasote
• 4 xoconostles, peeled, court and chopped
• 2 garlic cloves
• 3 ears of corn are cut into particles

To the sauce:

• 3 dried ango chilis, fried and seed
• 3 Dry Basilla Chilis, Fried and Seed
• 1 slice of onion
• 2 garlic cloves.

For vegetables:

• 3 carrots, chopped
• 5 zucchini, cut into thickness
• 1/2 kg (1 lb) green beans, trimmed
• 2 Chooths, Cube

In order to serve:

• Limestone

• New corn tortillas

Directions

1. Cook the meat

In a large tank, attach meat, water, onion, episode, xoconostles and garlic. Bring the mixture to a boil and avoid any foam. For about 2 hours, cook the meat until soft.

2. Make chili sauce

Soak the chilies in warm water until softening, then mix them with onions and garlic until smooth. Set aside the mixture of the mixture.

3. Cook vegetables

Cook the vegetables separately in salt water or add directly to the broth depending on their cooking time. Corn and carrots take more time, while zucchini and green beans cook quickly.

4. Connect the items

If the meat is softened, add the drained chilli sauce in the pot and simmer for 10 minutes. Add the vegetables and cook for 5-10 minutes, which is all soft, but it still keeps its shape.

5. If desired: sochoons

Some versions include small masa dumplings known as Sochoons. To create them, mix the corn masa with a little swarm, salt and chopped episode. Make the mixture into small balls, make a timple with your finger in each and add to the pot at the end of the cooking process.

Serve the mole de ola pipe hot in deep bowls. Each service includes a generous meat slice, a lot of vegetables and plenty of broth.

For a complete experience, provide chopped onions, lime wedges and freshly prepared corn tortillas on the side.

Maria melandez A Mexico City Food blogger and influencer.