MOLE DE OLLA
LONG-SIMMERED BEEF IN A RICH BROTH
SEASONED WITH CHILE PASILLA

2 # beef brisket, cleaned and trimmed, cut into 2 by 2 inch dice
½ medium yellow onion
4 garlic cloves
4 sprigs of fresh thyme
5 qts of water
1 tb salt
10 pasilla chiles deveined and seeds removed
4 garlic cloves
4 tbs fresh corn dough (masa)
water
2 small chayotes peleed and cooked
½ # haricot verts cleaned and blanched
4 medium carrots peleed (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, add the beef, onion, garlic,
salt and thyme, cook for about 1 ½ to 2 hrs. or until the meat is tender,
take the meat out the broth and remove the onion, garlic and thyme.
Put the meat and broth again in 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 purée the chiles and
garlic, using some of the meat broth; strain. Add the chile purée to the
meat. Disolve the corn masa in the water and add to the broth to thicken
it. Bring it to a boil and let it simmer for 10 minutes. 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.

Yield: 4 servings

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