Mole De Ollo: Long-Simmered Beef in a Rich Broth Seasoned with Chile Pasilla

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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2 pounds beef brisket, cleaned and trimmed, cut into 2-inch x 2-inch dice
1/2 medium yellow onion
4 garlic cloves
4 sprigs of fresh thyme
5 quarts of water
1 Tbsp. salt
10 pasilla chiles deveined and seeds removed
4 garlic cloves
4 Tbsp. fresh corn dough (masa)
2 small chayotes peleed and cooked
1/2 pounds haricot verts (green beans) cleaned and blanched
4 medium carrots peeled (split lengthwise into quarters and then cut in half and cooked)
1 medium zucchini (split lengthwise into quarters and then cut in half and cooked)
1 medium ear of corn (cut into thirds and cooked)
juice of 2 fresh squeezed limes


In a large stockpot, bring the water to boil and add the beef, onion, garlic, salt and thyme. Cook for about 1-1/2 to 2 hours or until the meat is tender. Take the meat out the broth and remove the onion, garlic and thyme. Put the meat and broth back into the stockpot and bring to a boil.

In the meantime roast the pasilla chiles in a very hot skillet, quickly,(less than 20 seconds; they roast very fast!). In a blender puree the chiles and garlic, using some of the meat broth, then strain.

Add the chile puree to the meat and dissolve the corn masa in the water, then add it to the broth to thicken it. Bring the mixture to a boil and let it simmer for about 10 minutes, then add salt to taste. In a soup bowl, place the cooked meat, add some of the pasilla broth and the cooked vegetables, adding some of the lime juice.

Yields 4 servings.

Recipe from Chef Priscila Satkoff of Chicagos fabulous restaurant ¡Salpicón!.