Tips for making pot mole great

written in lifestyle he

If you like beef soupyou must also like pot moleas it can be said to be its “colorful cousin” since they share some ingredients.

he pot moleA specialty of Mexico City (CDMX) and the central region of the country, is beef soup made with different peppers and vegetables.

In the original recipe, it is made with beef shank, push, pins and bone marrow, pasilla peppers and ancho peppers; in addition, corn, carrots, pumpkin, green beans, etc. soconosterthis is the key to the deliciousness of this dish,

According to the Department of Agriculture and Rural Development, the delicacy is believed to have been created during the Conquest by mixing a European stew with Aboriginal cornfield products.

mexican government

Although he jar grinder It is native to central Mexico and can be eaten in many places across the country with different delicious interpretations.

if you already want one pot molewe show you Mexican chef Ricardo Muñoz Zurita’s trick to turn this dish into finger-licking deliciousness.

How do you prepare pot mole?

As we mentioned at the beginning, soconoster it is an essential ingredient pot mole It’s “delicious”; however, epazote is needed to give it more flavor, according to chef Muñoz Zurita’s recipe, published in Larousse’s book Greens, Whites and Reds in Mexican Cuisine.

Larousse Kitchen

raw material:

  • 2 corns
  • 4 peeled xoconostles
  • 1kg boneless beef tendon
  • 12 cloves garlic
  • 1/2 white onion chopped + 1 cup
  • 4? Watery
  • 2 tablespoons salt
  • 2 carrots
  • 1 chayote
  • 1 medium potato
  • 150 g green beans
  • 2 zucchini
  • 16 large pasilla peppers
  • 1/3 cup oil + 3 tablespoons
  • 300 g tomatoes
  • 9 bundles of epazote branches


  1. Cut corn into thirds; cut xoconostles in half, remove seeds, and cut each into 4 pieces.

  2. In a pressure cooker, place the corn, xoconostle, meat, 6 cloves of garlic, 1/2 onion, 2 liters of water and a tablespoon of salt. Cook over high heat until the pot begins to squeak; then, reduce the heat to medium and cook for 35 minutes. Let cool; remove onions and garlic.

  3. Peel and cut carrots, chayote, potatoes and pumpkin into cubes; cut green beans into 5cm pieces. Cook all vegetables in a separate pot with a tablespoon of salt. Keep vegetables and cooking water separate.

  4. Clean the peppers and remove stems, veins and seeds. Chop them slightly so they are easier to fry.

  5. Add hot oil to the frying pan and sauté the remaining onions, 6 cloves of garlic, tomatoes and finally the peppers. Pour in the cooking water from the vegetables and cook until the peppers are soft.

  6. Gradually combine chili mixture with broth as needed; try to get as thick a sauce as possible (it should be smooth and creamy); strain.

  7. Heat 3 tablespoons oil and fry chili frappe for 20 minutes or until cooked.

  8. Reheat the meat and broth, add the pasilla chile sauce, add the vegetables and epazote and boil for 10 minutes. Taste and adjust salt.

Larousse Kitchen

Services for pot mole Very warm and with plenty of broth; plus you can serve it with chopped onions, lemon juice, and corn tortillas. Advantage!

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