Mexican Stew

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

1. 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.
2. 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.
3. Once the meat is cooked, add the corn and potatoes.
4. About five minutes later, add the carrots, the beans, and the epazote.
5. While this is all simmering away, toast the chiles on a comal, then soak them in water for about 20 minutes.
6. 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.
7. Blend this to a nice puree, then strain into the pot through a medium mesh sieve.
8. Simmer until all the vegetables are tender, about another 30 minutes.
9. Remove the beef short ribs and de-bone the beef and put the beef back into the pot.
10. Serve in large bowls with lime slices and fresh corn tortillas