Mole de Olla
- 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.