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Active Time: 15 Minutes
Total Time: 2 Hours
Yield: Serves 6
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| Texmole, from Coxcatlan, Puebla, is one of many varieties of mole de olla, a type of casserole with meat, chile, and vegetables simmered in broth. It is served in soup bowls as a main course. This adaptation of the traditional casserole is from Yaya and Alicia Herrera. |
RECIPE INGREDIENTS
| 2 3/4 lb beef short ribs |
| 5 cups water |
| 1 teaspoon salt, or to taste |
| 1 cup green beans, cleaned and cut into thirds |
| 2 guajillo or cascabel chiles, stems removed |
| 1 1/4 lb tomatoes, halved and seeded |
| 1 onion, chopped |
| 2 cloves garlic |
| 1/2 cup water |
| 3 avocado leaves, optional |
| 20 squash blossoms, cleaned and chopped, optional |
| 3 zucchini, cubed, optional
3 zucchini (courgettes), cubed, optional |
| 2 cups potatoes, peeled and cut into 1/2-inch cubes |
| For Chochoyotes (masa dumplings): |
| 4 oz prepared tortilla masa, or mix 1/2 cup masa harina with 1/3 cup warm water to form a soft dough |
| 1/2 tablespoon lard |
| 1/4 teaspoon salt, or to taste |
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DIRECTIONS
In a large saucepan, cover the short ribs with the water and salt; cook until the meat is just about falling off the bone, approximately 1 to 1 1/2 hours. Just as it starts to cool, skim the fat off the stock, and reserve. Remove the meat from the bones, discarding the fat and tendons.
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Cook the green beans in boiling, salted water until just tender, and drain.
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Puree the chiles, tomatoes, onion, garlic, and water in a blender until smooth. Pour into a soup pot with the reserved stock, avocado leaves, squash blossoms, and zucchini, bring to a boil, and simmer over medium heat for 20 minutes.
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FOR CHOCHOYOTES: Mix all the ingredients together until well blended. Form 3/4-inch balls and make a small indentation on one side of each with your finger.
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Add the dumplings and potatoes to the broth and simmer for about 15 minutes until cooked. Add the green beans and meat, then simmer for 10 minutes. Add salt to taste and serve.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Serves 6
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| Carbohydrates, Total: |
29g |
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