Pot Mole (Mole de Olla)

Pot Mole (Mole de Olla)

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. Method Steps 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...
Old Clothes (Ropa Vieja)

Old Clothes (Ropa Vieja)

Old clothes is a traditional Mexican dish that was traditionally prepared to utilise the left overs from other dishes. There are different versions according to each region in the country. Originally from Spain and This time I am bringing to you my family’s recipe, specifically my great aunt Deya’s recipe, that passed it to her daughter Deya and to my mom, they also made a few adjustments and then gave it to me. Ingredients 500 gr. Cooked and pulled beef shank 2 Finely chopped tomatoes 1 Finely medium chopped onion 4 spoons of oil salt pepper oregano Method Steps In a cooking pot heat up the oil at medium fire Add the onions and parboil them. Add the tomatoes and parboil them too Add the pulled beef shank and cook for 5 minutes, stirring constantly Add salt and pepper to taste. Add a pinch of dried oregano (my mom’s touch) Serve with white rice and/or warm corn...