It was one of those really cold days of Canberra winter. As Doso my dog and I were fastened in front of the gas heater, I called my mother to Mexico an told her about the cold weather. Then my mom said, “Why don’t you make “Mole de olla” (or Pot mole) to fight the cold?” Mole de olla is considered the simplest and the most humbled of all moles and it resembles more a runny (almost soupy) dish than a mole. Yet, it is a great dish with nice smoky flavour and great for winter for the vitamins and vegetables it contains. According to Chef Ricardo Muñoz Zurita in his Dictionary of Mexican Gastronomy published by Larousse, Pot Mole is a broth usually made with beef or pork, with chillies and vegetables, typical of Mexico City and the centre region. There are different variations, and today I bring you (as usual) my mother’s recipe. All ingredients can be fetched here in Australia. If you have any trouble finding an ingredient please contact me.
- On your gas stove toast the chillies. You can also toast them in the oven.
- Blend the toasted chillies, the tomatoes and onion until you have a salsa.
- Put your pressure cooker on sauté mode, or put your pot on the fire and add the cooking oil. Strain the sauce over the pot and fry.
- Add the beef stock and check for salt. Add osso buco and vegetables and cover pot. In a pressure cooker should take 40 mins, double the time for a normal one or until the meat is tender.
- Serve your pot mole in a bowl along with warm tortillas. Enjoy