We have been able to enjoy a fairly mild winter. Yes we had snow the other day but today was mild with temperatures in the 50s. In a few days though they predict that the high temp will be down to single digits. So with that in mind I went on search of a recipe that will stick to my ribs and warm me as well. I found this recipe for Mexican stew.
I had to do research on one of the ingredients found in the stew. Epazote is a herb that is found in many dishes in Mexico It offers a unique flavor to dishes and controls intestinal gas. It is best to debone the meat before serving as well.
Mole de Olla
- 1 lb beef short ribs
- 1 lb lean beef, cut into small chunks
- 1 bay leaf
- 10-12 cilantro stems, tied with butchers twine
- 2 teaspoons dried epazote
- 2 corn cobs
- ½ white onion
- 1/2 head of garlic
- 1/2 lb. green beans
- 6 medium red potatoes, quartered
- 2 large carrots sliced quarters
- 5 chiles pasillas
- salt to taste
- Cook the all the beef in about 3 quarts of water, along the onion, the garlic, salt, bay leaf, and cilantro stems on low heat for 30 minutes.
- Cut the corn cobs into 1 inch slices, wash the potatoes and quarter them. Slice each of the green beans in half, then quarter the carrots.
- Once the meat is cooked, add the corn and potatoes.
- About five minutes later, add the carrots, the beans, and the epazote.
- While this is all simmering away, toast the chiles on a comal, then soak them in water for about 20 minutes.
- Remove the seeds and veins, then add the chiles to the blender with about ½ cup of the stock, a slice of white onion, and a clove of garlic.
- Blend this to a nice puree, then strain into the pot through a medium mesh sieve.
- Simmer until all the vegetables are tender, about another 30 minutes.
- Remove the beef short ribs and de-bone the beef and put the beef back into the pot.
- Serve in large bowls with lime slices and fresh corn tortillas