Dinner · 90 min · mexican

Mole de Olla

A Mexican dinner built around beef shank and corn on the cob — on the table in 90 minutes. The macros do the talking: 40g protein, 36g carbs, and 18g fat in every 480-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beef shank
• 2 Corn on the cob
• 1 Chayote
• 2 Zucchini
• 2 cups Green beans
• 5 Guajillo chiles
• 2 Tomatoes
• 1/2 White onion
• 1/4 cup Epazote
• 2 Lime

Steps

1. Simmer the beef shank 60 minutes until tender, skimming for a clear broth.
2. Blend the toasted guajillos with tomatoes, onion, and garlic, then stir into the pot — the broth turns a rustic red.
3. Add the corn and chayote and simmer 15 minutes.
4. Add the green beans for 8 minutes, then the zucchini and epazote for the final 8.
5. The vegetables should be tender but whole, swimming in red broth.
6. Serve in deep bowls with lime and warm tortillas. The humble pot-mole of central Mexico.

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