Mole de Olla con Res

Ingredients

• 1.5 lb beef chuck, cut into 1.5-inch cubes
• 3 whole dried ancho chiles, seeded
• 1 can (14.5 oz) canned crushed tomatoes
• 1 whole yellow onion, peeled and halved
• 4 whole garlic cloves, peeled
• 1 teaspoon ground cumin

Instructions

1. 1

   Pat the beef cubes dry with a paper towel so they brown better when cooked, about 30 seconds per batch.

2. 2

   Remove the stems and seeds from the 3 ancho chiles by hand, then discard them; set the chiles aside.

3. 3

   Heat a large pot over medium-high heat, then add 2 tablespoons of oil and let it shimmer for 30 seconds until it slides quickly when you tilt the pot.

4. 4

   Working in two batches, place the beef cubes in the hot oil in a single layer without crowding, then let them sit undisturbed for 3 minutes until the bottoms turn dark brown.

5. 5

   Stir the beef with a wooden spoon and cook for another 2 minutes until most sides are browned, then transfer to a plate.

6. 6

   Repeat step 4 and 5 with the remaining beef, then set all browned beef aside on the plate.

7. 7

   Pour the crushed tomatoes into the pot, then use a wooden spoon to scrape up the stuck-on brown bits from the bottom as you stir, about 1 minute.

8. 8

   Add the seeded ancho chiles, halved onion, 4 whole garlic cloves, 1 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot.

9. 9

   Return all the browned beef and any juices from the plate to the pot, then stir once to combine.

10. 10

    Pour in 4 cups of water, then bring the liquid to a boil by increasing the heat to high for about 3 minutes until you see a rolling boil.

11. 11

    Reduce the heat to low, then partially cover the pot with a lid and simmer for 35 minutes until the beef is fork-tender and breaks apart easily.

12. 12

    Carefully remove the pot from the heat and let it cool for 2 minutes, then fish out the onion halves and garlic cloves and discard them.

13. 13

    Using an immersion blender, blend the chiles and tomatoes directly in the pot for 30 seconds until the sauce is smooth and dark reddish-brown, working in short pulses.

14. 14

    Taste the stew with a spoon, then stir in more salt or cumin by 0.25 teaspoon at a time until the flavor tastes balanced and not too spicy.

15. 15

    Ladle the stew into four bowls, making sure each bowl gets beef, vegetables, and plenty of sauce.

Tools you’ll need

• large heavy-bottomed pot with lid (5–6 quart capacity)
• paper towels
• wooden spoon
• plate
• immersion blender
• spoon for tasting
• ladle
• bowls

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