Title: Mole De Olla (Beef Stew in a Pot)
Categories: None
Yield: 1 Servings

2 lb Beef stew meat, cut into 1
-inch pieces
2 tb Cooking oil
3 c Water
1/4 c Snipped parsley
2 ts Salt
1/8 ts Pepper
2 Dried ancho chilies
2 Dried pasilla chillies
1 cn (16 oz) tomatoes
1 md Onion, cut up
1/2 c Water
2 tb Sesame seed
2 Cloves garlic
1 ts Instant beef bouillon
-grandules
1/8 ts Ground cumin
2 md Zucchini or summer squash,
-cut up (1 pound)
3 sm 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 1/2 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 1/2 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 25-30 minutes or until
meat is tender and vegetables are done. Season to taste with salt and
pepper. Makes 8-10 servings.

Posted to Recipe Archive - 22 Sep 96

From: hohzo

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