Mole de Olla
- 1 1/2 pounds boneless beef chuck, cut into 1 1/2 inch chunks
- 1 1/2 pounds oxtail, cut into 2 inch pieces
- 1 teaspoon sea salt
- 2 onions, diced
- 6 cloves garlic, minced
- 3 bay leaves
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 3/4 ounce dried guajillo chiles, stemmed and seeded
- 3/4 ounce dried ancho chilies, stemmed and seeded
- 1 large tomato, roughly chopped
- 6 sprigs epazota - or substitute with a handful of cilantro, plus more for serving
- 2 carrots, peeled and thinly sliced
- 1 small acorn squash, halved, seeded, peeled and sliced into thin wedges
- 2 ears corn, husked and cut into 1 inch chunks
- small handful green beans, trimmed and cut in two
- white onion, chopped, for serving
- lime wedges, for serving
Place meat in a large stock pot or dutch oven. Add 3 quarts of cold water. Set over high heat and bring to a boil. Skim off any scum that rises to surface of the pot. Reduce heat. Add salt, onion, garlic, bay leaves, cumin, cloves and pepper to the pot. Partially cover and let simmer gently, about 1 1/2 hours.
Meanwhile, open chiles and toast in a heavy skillet over medium heat just for a few seconds per side. Transfer to a bowl and cover with a few inches of boiling water. Cover bowl with a plate and let soak for about 30 minutes. Remove chiles from soaking liquid. Place in the jar of a blender. Add chopped tomato and about 1/4 cup soaking liquid. Blend until very smooth. When meat has simmered for its allotted time, stir chiles into stock pot and let simmer, partially covered, another 30 minutes.
Remove cover stir in squash and simmer until about 1/2 way to tender. Add carrots and simmer until tender. Add beans and corn and simmer another 10 minutes. Adjust seasoning and serve hot with chopped onion, lime and epazota.