Mole de pot red recipe

The mole de pot is one of the most traditional dishes of Mexican gastronomy, it is a soupy dish, made from a wide variety of fresh vegetables and its main protein is large pieces of beef.

The Mexican pot mole is a dish that is served mainly in cold weather, since being served hot and having a liquid consistency; it has a unique comforting power.

If what you read and what you see in this step-by-step recipe catches your attention, check the list of ingredients carefully and get down to work with the preparation of this rich red pot mole , we assure you that you will surprise everyone. At home and you will want to prepare it again and again.

Ingredients to make red pot mole:

• 1 kilogram of beef in pieces
• 2 cloves of garlic
• ½ onion
• 2 cups sliced ​​cauliflower
• 1 chayote
• 2 Carrot
• 2 Pumpkin
• 1 cup of green beans
• 2 corn
• 6 Guerilla chili
• 1 pinch of Cumin

How to make red pot mole:

1

In the following image you can see the ingredients that we will need to prepare this exquisite red pot mole, do not miss any detail.

2

To begin, we salt and pepper the meat. Remember that the meat must be already chopped, as seen in the photo. Season only with salt and pepper at this point.

3

Once all the pieces have been seasoned, place the meat in a saucepan with boiling water together with a clove of garlic and a piece of onion. Keep the heat high and boil for 20 minutes.

4

Meanwhile, chop the vegetables, cutting everything into small pieces, except the green beans. When you have it, place it in another saucepan with boiling water and cook over medium heat for 10 minutes.

5

On the other hand, we take the guerilla chilies, devein them and remove all the seeds. Then and to soften the chilies, place them in a container with hot water until they are tender.

6

Once soft, place them in the blender along with the remaining clove of garlic, a piece of onion and water. To make our base sauce, we blend perfectly until a homogeneous mixture is observed, we reserve.

7

After 20 minutes of cooking the meat and 10 minutes of cooking the vegetables, we take the vegetables and add them to the saucepan where we have the meat.

8

Immediately we take the guerilla chili mixture and with the help of a strainer we add it to our pot that contains the meat and vegetables. We let everything cook together for 10 more minutes; we also add the powdered beef consommé and a pinch of salt.

9

After this time, our rich red pot mole will be ready to serve. This spoon dish should be served piping hot accompanied by some corn tortillas prepared on a griddle.