Beef in Chile Pasilla Broth
- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/beef-in-chile-pasilla-broth
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Recipe for Mole de Ollo. Long-Simmered Beef in a Rich Broth Seasoned with Chile Pasilla comes to us courtesy of Chef Priscila Satkoff of Chicago's fabulous restaurant Salpicon.
Ingredients
- 2 pounds beef brisket, cleaned and trimmed, cut into 2 by 2 inch dice
- 1/2 medium yellow onion
- 4 garlic cloves
- 4 sprigs of fresh thyme
- 5 quarts of water
- 1 tablespoon salt
- 10 pasilla chiles deveined and seeds removed
- 4 garlic cloves
- 4 tablespoons fresh corn dough (masa -- see links bleow)
- water
- 2 small chayotes peleed and cooked
- 1/2 pound haricot verts (green beans) cleaned and blanched
- 4 medium carrots peeled (split lengthwise into quarters and then cut in half and cooked)
- 1 medium zucchini (split lengthwise into quarters and then cut in half and cooked)
- 1 medium ear of corn (cut into thirds and cooked)
- juice of 2 fresh squeezed limes
Directions
- In the meantime roast the pasilla chiles in a very hot skillet, quickly; (less than 20 seconds; they roast very fast!). In a blender purée the chiles and garlic, using some of the meat broth; strain.
- Add the chile purée to the meat. Dissolve the corn masa in the water and add to the broth to thicken it. Bring it to a boil and let it simmer for 10 minutes. Add salt to taste. In a soup bowl, place the cooked meat, add some of the pasilla broth and the cooked vegetables, adding some of the lime juice.
