Instructions:
Boil the Beef:
In a large pot, add the beef shank and cover with water. Season with salt. Bring to a boil, then reduce heat and simmer until the meat is tender (about 1.5 to 2 hours).
Char the Ingredients:
While the beef is cooking, char the tomatoes, onion, garlic, guajillo chiles, puya chiles, and árbol chiles in a dry skillet over medium heat until slightly blistered. This enhances the flavors.
Blend the Mixture:
Transfer the charred ingredients to a blender and blend until smooth. If needed, add a bit of the beef broth to help blend.
Strain and Combine:
Strain the blended mixture into a large pot, discarding any solids. Add some of the beef broth to adjust the consistency and return the beef shank to the pot. Add the entire bunch of cilantro (you can remove it later).
Simmer:
Bring the mixture to a gentle simmer and cook until the meat is tender and falling off the bone, about 30-45 minutes.
Add Corn and Squash:
Add the chopped corn to the soup and cook for another 10 minutes. Then add the chopped calabacita mexicana and cook until just tender, about 5 more minutes. Adjust salt to taste.
Serve:
Remove the bunch of cilantro before serving. Ladle the soup into bowls and top with chopped onion and cilantro. Serve with warm tortillas on the side.
Enjoy your flavorful Mole de Olla!
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