Recipe - Mole De Olla (Beef Stew In A Pot)

2 pound Beef stew meat, cut into 1
inch pieces
2 tablespoon Cooking oil
3 cup Water
One fourth cup Snipped parsley
2 teaspoon Salt
1/8 teaspoon Pepper
2 Dried ancho chilies
2 Dried pasilla chillies
1 cn (16 oz) tomatoes
1 md Onion, cut up
One half cup Water
2 tablespoon Sesame seed
2 Cloves garlic
1 teaspoon Instant beef bouillon
grandules
1/8 teaspoon Ground cumin
2 md Zucchini or summer squash,
cut up (1 pound)
3 small Potaotes, peeled and
quartered
2 Ears fresh corn, cut into 1
inch pieces

From Better homes and Gardens Mexican cook book

note: substitute 1 teaspoon crushed red pepper for the dried ancho and
pasilla chilies.

In Dutch oven or heavy skillet, brown meat, half at a time, in hot oil.
Return all meat to Dutch oven. Add the 3 cups water, parsley, salt and
pepper. Cover , simmer 1 One half hours. Cut ancho and pasilla chilies open.
discard stems and seeds. Cut chilies into small pieces with scissors or a
knife. Place in a bowl, cover with boiling water and let stand 45 60
minutes. Drain.

In blender container place undrained tomatoes, drained chilies or crushed
red pepper, onion, the One half cup water, sesame seed, garlic , bouillon
granules and cumin. Blend till nearly smooth. Add to beef mixture along
with squash, potatoes and corn. Cover and simmer 2530 minutes or until
meat is tender and vegetables are done. Season to taste with salt and
pepper. Makes 810 servings.

Posted to Recipe Archive 22 Sep 96

From: hohzo rtrent@blue.weeg.uiowa.edu

Date: Thu, 5 Sep 1996 21:04:28 0500 (CDT)