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Prep Time

5 minutes

Cook Time

40 minutes




Mole de Olla

Dora @dorastable


  • 3 dried ancho chiles, seeds, and stems removed
  • 4 dried guajillo chiles, seeds, and stems removed
  • 2 Roma tomatoes
  • 1/4 white onion
  • 2 garlic cloves
  • 1 tablespoon vegetable oil
  • 1 pound cremini mushrooms, sliced
  • 3/4 cup minced white onion
  • 1 cup dried mushrooms (rehydrated in warm water)
  • 10 cups vegetable broth
  • 2 corn on the cob, cut into fourths
  • 2 xoconostle, peeled and cut into strips
  • 3 sprigs epazote
  • 1 2/3 cups diced red skin potatoes
  • 1 cup diced carrots
  • 2 cups diced chayote
  • 2 cups green beans, cut into 1 ½ inch pieces
  • 2 ¼ cups diced Mexican zucchini
  • 10 Mi Rancho Organic Corn tortillas


Heat a large heavy-bottomed skillet over medium heat and toast for 30 seconds on each side. Transfer to a small pot filled with water, and add the tomatoes. Bring to a boil over high heat, then reduce heat to low and simmer for 10-12 minutes or until the chiles are soft and pliable.

Drain and transfer the chiles and tomatoes to the blender. Add the onion and garlic and puree until smooth. Pass through a fine mesh strainer.

Heat oil in a large pot over medium-high heat. Add mushroom and cook until golden brown, stirring occasionally for about 7-8 minutes. Reduce heat to low and add onion, cook until onion becomes tender about 3-4 minutes. Pour in the chile puree and simmer for 2-3 minutes or until it thickens slightly and changes to a deep red color.

Pour in broth, corn, xoconostle, and epazote and simmer for 5 to 6 minutes. w Add the potatoes, carrots, and chayote and cook until the potatoes are almost cooked about 7-8 minutes. Finally, add the green beans and zucchini, and simmer until all the vegetables are tender about 5-6 more minutes. Season to taste with salt and pepper. Serve with warm Mi Rancho Organic Corn Tortillas.

Check out Dora’s recipe on Instagram

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