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Cocina De Lynn

Lynn's Kitchen 

 

Caldo De Res 

Mole De Olla

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       Mole De Olla is a famous soup that is popular in the central states of Mexico.  The great thing about this type of soup is you can eat it any time, of any day, and any time of the year. It is a great soup to cure a cold and a soup that you will start to crave. Another great thing is this soup is hearty and rich in flavors and a is great comfort food. 

 

Ingredients: 

8-10 dried California chilies

3-5 lbs. beef shank

6 pieces of corn

2 bay leaf

1 garlic (whole)

3 cloves garlic (peeled)

3 Chayote or squash (quartered)

3 potatoes (quartered)

15-20 green beans (trimmed)

2 onions

water

salt

2 tbsp. Caldo de pollo (chicken bullion)

4 jalapenos (recommended)

epasote

2 tbsp. cumin

 

Garnishes:

cilantro (coarsely chopped)

onion (diced)

limes or lemons

tostadas

 

Directions:

1. Wash meat to clean

2. In a large pot, fill water to half way point and turn heat to medium heat. Add in meat and add salt, and cook meat while skimming grease from the top of the soup. When grease appears to stop coming to the top of the soup add in an onion, one bay leaf, one clove of garlic, 2 tbsp. of cumin and 3 tbsp. of salt.

3. In another small pot, bring water to a boil. Take out the seeds and the stems from your California chilies. Once the seeds and stems are removed, toast the chilies on your stove burners to lightly char the outsides. Once the outsides are charred put the chilies into the water to boil for about 8-10 minutes.

4. Take out a blender and blend the chilies with 3 cloves of garlic, one quartered onion and one tbsp. of the caldo de pollo (chicken bullion). Blend for about 3-5 minutes until it is completely smooth.  Add this mixture to the pot containing the meat. Lower heat in pot and cook for 1-1.5 hrs.

5.  Add potatoes and cook for another 5-7 minutes.  Add in green beans, chayote or squash, epasote, and jalapenos and cook for and additional 5 minutes.

6. Taste soup and season with more salt if necessary.

7.Serve in bowls with lemon, cilantro, onion and tostadas. Enjoy!

 

--  So I bet you are all wondering who I am and where I come from.  My name is Lynn Martindelcampo.  I grew up in Pico Rivera, Ca. w?ich gave me influences to the tastes of Hispanic culture. This is where I met the love of my life Ariel Martindelcampo at the age of 15 and I married 5 years later.  I have two kids, Nathan and Taylor who keep me busy all hours of the day. I am a manager for a self storage company and I am currently enrolled in school to achieve my BA in business. I am the girl next door and I am excited to share some of my favorite recipes with you.

MOLE DE OLLA DARK BROTH, NOT LIGHT BROTH AS COCIDO
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