Mole de olla (beef stew in a pot)

1 Servings

Ingredients

Quantity Ingredient
2 pounds Beef stew meat, cut into 1 inch pieces
2 tablespoons Cooking oil
3 cups Water
¼ cup Snipped parsley
2 teaspoons Salt
⅛ teaspoon Pepper
2 Dried ancho chilies
2 Dried pasilla chillies
1 can (16 oz) tomatoes
1 medium Onion, cut up
½ cup Water
2 tablespoons Sesame seed
2 Cloves garlic
1 teaspoon Instant beef bouillon grandules
⅛ teaspoon Ground cumin
2 mediums Zucchini or summer squash, cut up (1 pound)
3 smalls Potaotes, peeled and quartered
2 Ears fresh corn, cut into 1 inch pieces

Directions

>From Better homes and Gardens Mexican cook book note: substitute 1 teaspoon crushed red pepper for the dried ancho and pasilla chilies.

In Dutch oven or heavy skillet, brown meat, half at a time, in hot oil.

Return all meat to Dutch oven. Add the 3 cups water, parsley, salt and pepper. Cover , simmer 1½ hours. Cut ancho and pasilla chilies open.

discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Place in a bowl, cover with boiling water and let stand 45- 60 minutes. Drain.

In blender container place undrained tomatoes, drained chilies or crushed red pepper, onion, the ½ cup water, sesame seed, garlic , bouillon granules and cumin. Blend till nearly smooth. Add to beef mixture along with squash, potatoes and corn. Cover and simmer 25-30 minutes or until meat is tender and vegetables are done. Season to taste with salt and pepper. Makes 8-10 servings.

Posted to Recipe Archive - 22 Sep 96 From: hohzo <rtrent@...>

Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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