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For today’s post, I want to share with you some of my top favorite recipes that I enjoy preparing starting in the fall when the weather turns cooler. They are not for any specific holiday, except for the stuffing recipe. They spark special family memories for me, sharing meals as a family. So for any chilly day or for a Mexican themed dinner with traditional foods, like Dia de Los Muertos, check out my list of favorite fall recipes. To see the full recipes on many of the dishes pictured, you will have to click onto the individual pictures. Now I am hungry again. #diadelosmuertos #traditionalmexicanfoods
Mole de Olla
This recipe is pretty close to my Mom's Caldo de Res recipe. Her caldo did not include any dried chiles in the broth and she used all beef shanks instead of chuck roast.
5 from 2 votes
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Course: Soups and Stews
Cuisine: Mexican
Servings: 8 Servings
Ingredients
Ingredients
For Beef Base
- 2 pounds chuck roast
- 1 pound beef shank
- 10-11 cups water
- 1 white onion sliced in half(dice and reserve 1/2)
- 1 head of garlic
- 2 serranos
- 2 bay leaves
- 1 full teaspoon whole peppercorns
- Salt to taste
For Chile Sauce
- 4 chile guajillo
- 4-5 chile de arbol
- 2 chile ancho
- 2 cloves garlic
- 2 roma tomatoes
You Will Also Need
- 1 1/2 teaspoons dried epazote or 2 sprigs fresh
- 1 teaspoon Mexican oregano
- 4 carrots
- 1 pound potatoes I had baby white potatoes
- 1/2- 3/4 pound fresh green beans
- 1 large poblano
- 1 red bell pepper
- 10-12 sections of fresh corn
- 2 med. calabaza or zucchini
- 2 roma tomatoes
- Handful of cilantro
Fresh Ganish
- Cilantro
- Radishes
- Chile serrano
- onion
- Lime
- avocado
- tostadas
Instructions
Directions
Slice the beef into 1-2 inch pieces and transfer to a large pot. Add the water and remaining ingredients listed. Bring to a boil, skimming the foam off the top when needed. Reduce to a steady simmer and continue cooking for 2 hours or until beef is tender.
While beef is cooking prep chile sauce and vegetables.
For Chile Sauce: Remove the stems and seeds from dried chiles. Transfer all ingredients for sauce to a sauce pan. Cover with water and bring to a boil. Reduce to a simmer and cook for 10 minutes. Using a slotted spoon, transfer ingredients to a blender. Add 1 cup of fresh water and salt to taste. Blend on high until very smooth. Strain the sauce through a wire mesh strainer and set aside.
Prepping Vegetables: Slice the vegetables into desired size. I like the more traditional large pieces of vegetables in my soup. You can slice smaller, if you like.
Once beef is tender: Using a slotted spoon, remove the onion, garlic, bay leaves and peppercorns from beef stock. I find it easier to remove the beef first before I do this.
Add beef back in and heat to medium. Add strained chile sauce, epazote, oregano and reserved onion. Cook for 10 minutes. Taste for salt. I like to add the vegetables in this order. Add carrots, potatoes, green beans, poblano and bell pepper. Cook for 20 minutes. Then add, the corn, calabaza, tomatoes and cilantro. Serve in large bowls and garnish with fresh toppings.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
The above mole de olla was prepared with all beef hind shanks and without corn.
Tips~ If you like to serve your mole de olla with extra broth, add a couple cups of water when you begin adding the vegetables. Just make sure your pot is large enough. I prepare mine in two separate pots on occasion.
The Recipes! Remember to click onto picture to see full recipe on site.
Mole de Pollo -Chicken in a Mole(Mo-Leh) Sauce~ Complex, time consuming, low and slow is the way to go for this chicken mole recipe. In a family of 10, it may be easy to take the shortcut and start with a sauce base from the store. But, I truly would suggest trying your hand at preparing the mole from scratch at least once. It’s so worth it!
Calabaza en Tacha~ Fresh pumpkin cooked in a piloncillo, cinnamon, clove, anise and orange syrup until tender. Serve as is or pour a little cream over the top. Tasty with a scoop of vanilla bean ice cream as well!
Empanadas de Calabaza~Pumpkin empanadas. My favorite packages from home always contains a small storage container filled with Mom’s pumpkin empanadas. She always made my holidays away from home more special.
Pork Chile Colorado(Asado de Puerco). Was and still is one of my favorite dishes that Mom would prepare. I associate it with cooler nights. Mom always took the time to mix and roll out homemade flour tortillas while the chile colorado simmered low and slow. They just go hand in hand! Or from my hand to my mouth, lol!! So delicious!
Gorditas de Azucar con Canela y Anis. A sweet flour gordita cooked on a hot griddle/comal was always one of my childhood favorites to enjoy with a cup of cafe con leche.
Pork Chile Colorado Pozole~ My oldest sister Chris is the one that began preparing this recipe for our family as I remember. My parents made the best menudo, but I know it’s not for everyone. In my version of pozole, I don’t add the trotters, or pig’s feet. And that is simply because my better half does not enjoy the pozole flavor when I use them. It’s still quite delicious and I love preparing extra to store in the freezer.
I sense a red chile theme to this post! Lol! The recipes prepared with the chile ancho and other dried chiles were and still are a very important part to my family’s authentic foods. Recipes past down from generation to generation and it’s our duty to keep the legacy going!
Red Chile Pork Tamales-Tamal de Puerco con Chile Colorado~ What can I say about this recipe? Every Mexican family has their cherished version their family recipe. This is my version using the ingredients that are available to me in my area. From late October to the first week of January, tamales, tamales and more tamales!! Lol!! And I love that my parents embedded these traditions into our lives.
Calavera Cookies for Dia de Los Muertos using a basic recipe for polvorones!
Pan de Muerto~ I make it easy on myself and use my recipe for preparing conchas(pan de huevo) to prepare my version of Day of the Dead Bread.
My version of Mom’s Stuffing Recipe~Not a Mexican recipe, but a pretty awesome recipe in my eyes. The story behind this recipe is that my Mom found it published in the LA. Times newspaper back in the 60’s. Thanksgiving celebration was a whole new thing for our family, since my parents were born in Mexico. But now, Thanksgiving would not be the same without this recipe.My most favorite recipe of all when it comes to Thanksgiving! I am positive mom used a special brand of bread stuffing found in California. I have never seen it here in New York where I live, so I adapt.
1 pound ground beef
1 pound Jimmy Dean Pork/Sage flavored sausage
1 medium white onion, diced
3 medium carrots, diced
2 stalks celery, sliced or diced
1 green bell pepper, diced
1 small green apple, diced
1/3 cup slivered almonds
salt
pepper
garlic powder
1/2 teaspoon thyme
14 ounce bag cornbread stuffing
4 to 5 cup low sodium chicken broth
Note~ I added 2 bay leaves while I cooked the vegetables.
Directions
1. On medium/high heat, brown the beef and pork in a large dutch oven-style pot. Season with a little salt, pepper and garlic powder.
At the same time, in another large skillet, saute all of the vegetables for 8 to 10 minutes. Season lightly with salt and pepper.When ready, combine with meat, add the bread stuffing and broth. Go really light on the salt because the sage sausage is salty already.
2. Place the stuffing in a large baking dish and bake in a 350 degree preheated oven until warmed through and top is nicely browned and the bread looks toasted. Grab a fork! Lol! Let it sit for a few minutes before serving. It will be very hot! Back in the day, Mom used to stuff the turkey with this recipe and cook part of it in a small baking dish. I rarely cook a whole turkey and prefer to bake it in a pan instead of inside of the turkey.
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