Nouvelle Mole de Olla

Ingredients

In this Nouvelle Mole de Olla recipe, we have taken the traditional Mexican dish and given it a modern twist. While the original dish is a hearty stew, we have transformed it into an elegant and refined creation. The sauce is lighter and more delicate, with a focus on highlighting the individual flavors of the ingredients. The dish is also served with a quinoa pilaf instead of the traditional rice, adding a nutritious and contemporary touch. We alse have the original recipe for Mole de olla, so you can check it out.

• 2 lbs (900g) beef chuck, cut into cubes 2 lbs (900g) beef chuck, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 dried ancho chilies, stemmed and seeded 2 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded 2 dried guajillo chilies, stemmed and seeded
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cinnamon powder 1 teaspoon cinnamon powder
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 2 tablespoons unsweetened cocoa powder 2 tablespoons unsweetened cocoa powder
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Zest of 1 orange Zest of 1 orange
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Microgreens, for garnish Microgreens, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. 3.
   Meanwhile, in a dry skillet over medium heat, toast the dried chilies until fragrant, about 2 minutes per side. Remove from heat and let them cool slightly. Once cooled, roughly chop the chilies.
4. 4.
   Add the chopped chilies, cumin powder, coriander powder, and cinnamon powder to the pot with the onions and garlic. Stir well to combine.
5. 5.
   Return the browned beef to the pot and add the beef broth, tomato puree, cocoa powder, brown sugar, orange zest, and lime juice. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Nouvelle Mole de Olla garnished with microgreens and accompanied by a quinoa pilaf.

Treat your ingredients with care...

• Dried chilies — Toasting the dried chilies before using them in the recipe helps to enhance their flavor. Be careful not to burn them, as it can make the dish bitter. Adjust the amount of chilies according to your desired level of spiciness.

Tips & Tricks

• For a vegetarian version, substitute the beef with mushrooms or tofu for a delicious plant-based alternative.
• If you prefer a thicker sauce, you can blend a small portion of the cooked sauce and add it back to the pot.
• Experiment with different garnishes such as toasted pumpkin seeds or crumbled queso fresco for added texture and flavor.
• Serve the Nouvelle Mole de Olla with warm tortillas or crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Nouvelle Mole de Olla in individual bowls, garnished with microgreens for a pop of color. Accompany it with a side of quinoa pilaf and warm tortillas for a complete and satisfying meal.

Presentation advice

To create an elegant presentation, arrange the beef cubes neatly in the center of the bowl and spoon the sauce around it. Garnish with a sprinkle of microgreens and a drizzle of olive oil for a touch of sophistication.