Mole de olla brings together fall-apart tender beef, fresh vegetables, and a rich, smoky chile broth. California prunes add subtle sweetness and a silky texture that makes every spoonful irresistible!
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This post is sponsored by California Prunes. All opinions are my own.
I’ve always loved how Mexican cuisine finds clever ways to balance bold flavors. Take my homemade mole poblano, for example. It’s a beautiful combination of chiles, spices, nuts, and fruit, all working together to create something much more interesting than any one ingredient on its own.
Mole de olla is a little different. Instead of a thick sauce served over meat, it’s a comforting beef and vegetable soup with a flavorful broth, tender meat, and plenty of vegetables.
And while the original recipe doesn’t typically include prunes, I’ve found they make an excellent addition to the chile sauce.
The California prunes blend right in with the guajillo chiles, pasilla chiles, roasted tomatoes, and sesame seeds. They add a little natural sweetness, a slightly sour taste, and a beautiful silky texture that makes the whole soup taste richer.
It’s a complete meal in one pot, especially when served with warm corn tortillas or my favorite homemade spinach tortillas. And like so many good Mexican stews, it’s even better the next day.
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Buy Now → What Is Mole de Olla?
Mole de olla is a traditional Mexican beef and vegetable soup popular in central Mexico. It’s similar to my caldo de res recipe, but with a rich, brick-red mole sauce that gives the broth deeper, earthier flavor.
The flavor base for the soup is a simple mole sauce to which homemade beef broth, tender beef shank or short ribs and vegetables like corn, carrots, chayote squash, green beans, and zucchini are added.
It’s rustic, comforting, and packed with flavor—a complete meal in one bowl!
Why Add California Prunes to Mole de Olla?
Prunes in Mexican beef soup? Hear me out!
Fruit has long been used in Mexican cooking to balance bold chiles and spices, and California prunes work beautifully here.
Their natural sweetness balances the bitterness of dried chiles without added sugar, while giving the sauce a thicker, silkier texture and a beautiful brick-red color.
Combined with toasted sesame seeds, Mexican oregano, and cumin, they add depth and a subtle tanginess without making the soup taste sweet.
Ingredients You’ll Need
There are three main parts to this mole de olla recipe: the beef broth, the prune-chile sauce, and the vegetables.
For the Beef Broth
- Bone-in beef: I like using bone-in short ribs but beef shank also works. You’ll need 6 pounds. This may seem like a lot but once you take the meat off the bones, it is not as much as you think its going to be.
- Beef marrow bones (huesos de tuétano): Optional, but highly recommended. They give the beef broth extra richness and a more luxurious texture.
- White onion and garlic cloves: These build the savory foundation of the broth.
- Bay leaves: Add a subtle herbal flavor while the beef simmers.
- Kosher salt and black pepper: Essential for seasoning the meat broth. I always use Morton kosher salt.
- Water: You’ll need 4 quarts, or 16 cups of water, plus more as needed.
For the Prune-Chile Sauce
- Guajillo chiles: These dried chiles have a mild heat and a bright, slightly fruity flavor.
- Pasilla chiles: Add earthy flavor and a little complexity. Look for both dried chile varieties at Latin stores or online.
- Roma tomatoes: Charring the tomatoes adds sweetness and a little smoky flavor.
- White onion and garlic: These also get charred for more flavor
- California prunes: The key ingredient in this version! Ten pitted prunes add natural sweetness and body to the sauce.
- Mexican oregano: Adds a fragrant, slightly citrusy note.
- Ground cumin: Just enough to give the sauce warmth.
- Sesame seeds: Toasted sesame seeds add a subtle nutty flavor and contribute to the thicker texture.
- Neutral oil or lard: Used to fry the blended sauce, concentrating its flavor before the beef broth is added.
For the Vegetables
- Corn: Gives the soup natural sweetness and makes every bowl feel substantial.
- Carrots: Add sweetness and color to the broth.
- Chayote squash: A mild Mexican squash that absorbs all the delicious flavors of the soup.
- Green beans: Add freshness and a little bite.
- Zucchini: Goes in toward the end of cooking so it stays tender without falling apart.
- Epazote sprigs: Give the soup its characteristic herbal flavor. If you can’t find epazote, use a bay leaf and fresh cilantro instead.
How to Make Mole de Olla
First step: Make the broth
Put the beef, marrow bones, onion, garlic, bay leaves, 1 tablespoon of salt, and black pepper in a large stockpot. Cover with the 16 cups of water.
Bring to a boil over medium-high heat, skimming the foam from the surface with a ladle.
Reduce to a gentle simmer, cover and cook 2 to 3 hours, until the beef is fork-tender.
Remove the beef and set aside to cool. Strain the flavorful broth through a fine mesh strainer into a clean container big enough to hold the liquid and discard the onion and bay leaves. Keep the marrow bones to serve. Once the beef is cool enough to handle, shred into large pieces and remove any bone, fat or gristle.
Second step: Make the mole sauce
Heat a comal or cast iron skillet over medium heat. Toast the guajillo and pasilla chiles 20 to 30 seconds per side, just until fragrant. Don’t let them scorch, or the sauce will taste bitter.
Bring a small saucepan of water to a boil. Once chiles are toasted, submerge them in the boiling water and remove from the heat. Add the 10 prunes and let everything soak until the chiles and prunes are very soft, about 30 minutes.
While the chiles soak, char the tomatoes, onion, and garlic on the same comal for 8-10 minutes, turning occasionally, until blackened in spots. Remove the garlic as it turns golden, it will become bitter if allowed to blacken. Peel the garlic.
Remove the soaked chiles with tongs and place in a blender saving the soaking liquid. Add the charred vegetables, oregano, kosher salt, cumin, sesame seeds, and 1 cup of the chile-soaking water to a blender pitcher. Blend until the chile puree is very smooth, 1 to 2 minutes, adding a splash more soaking water if needed.
Heat the oil in a large soup pot over medium-high heat. Pour the sauce into the hot oil, it will sizzle and spatter, so stand back. Reduce to medium heat and cook, stirring, for 5 to 8 minutes until the sauce darkens and thickens into a thick sauce. Taste and add more salt if needed.
Third step: Put it all together.
Stir in the strained broth. Add the epazote sprigs and bring to a simmer over medium heat.
Add the chayote and carrots and simmer for 10 minutes. Add the corn and cook for 5 minutes more. Add the green beans and zucchini and cook 3 to 5 minutes, until all the vegetables are tender.
Return the beef to the pot and heat through for 5 minutes. Taste and season with more salt. Remove the epazote sprigs.
Ladle into large bowls with a piece of beef, vegetables, and some broth in each. Top with cilantro, onion, a drizzle of your favorite salsa or hot sauce and a squeeze of fresh lime juice. Serve with warm corn tortillas. Buen provecho!
My Tips for a Flavorful Mole de Olla
- Pick flavorful cuts. Beef shank and short ribs make a rich broth, especially with marrow bones.
- Watch the chiles. Toast over medium heat until fragrant, not burnt, to avoid bitterness.
- Blend until silky. Make sure the California prunes are completely blended into the chile sauce for a smooth texture.
- Don’t skip frying. Cooking the chile sauce before adding the broth deepens its flavor.
- Time your vegetables. Add carrots and chayote first, then green beans and zucchini so nothing gets mushy.
- Finish with lime. A squeeze of fresh lime juice brightens the rich broth.
Pressure Cooker Method
Short on time? Cook the beef, marrow bones, onion, garlic, bay leaves, seasonings, and water on high pressure for 35–40 minutes, followed by a natural pressure release. Stay within the cooker’s fill limit.
Meanwhile, prepare the prune-chile sauce. Strain the broth, shred the beef, and finish cooking the soup with the sauce and vegetables on the stovetop.
Slow Cooker Method
For a hands-off option, add the beef, marrow bones, onion, garlic, bay leaves, seasonings, and enough water to cover the meat to a crock pot, staying below its maximum fill line.
Cook on low for about 8 hours until fork-tender. Prepare the prune-chile sauce separately, then combine it with the strained broth and beef in a soup pot. Add the vegetables in stages and simmer until tender.
More Recipes with California Prunes
If you think prunes are just for snacking, I’ve got a few recipes that might change your mind! I love how their natural sweetness works in everything from breakfast smoothies to baked treats. Here are a few more ways to put them to good use.
- Healthy Prune and Banana Smoothie – A creamy, naturally sweet smoothie that’s a delicious way to start the morning.
- Apple Cinnamon Oatmeal with Prunes – Warm cinnamon, apples, and sweet-tart prunes make this cozy breakfast anything but boring.
- Mexican-Inspired Prune Cake with Icing – A moist, flavorful cake inspired by café de olla, with warm spices, espresso, and a sweet orange icing.
- Prune Jamaica Cordial – A rich, fruity cordial made with California prunes, hibiscus flowers, and reposado tequila. Sweet, tart, and a delicious way to enjoy prunes beyond the usual recipes!
Who knew one ingredient could work so well in both savory and sweet recipes?
Make Ahead, Storage, and Leftovers
Make ahead: Prepare the beef broth and prune-chile sauce a day ahead. Refrigerate separately, then combine and cook with the vegetables before serving. The soup gets better as it sits, so making it a day or two in advance helps the flavors meld.
Storage: Refrigerate in airtight containers within 2 hours for up to 5 days, or freeze for up to 3 months. Leave out the zucchini and green beans if freezing.
Leftovers: Reheat on the stove until piping hot. Finish with fresh cilantro, lime juice, and warm corn tortillas.
FAQs
Mole de olla is a traditional Mexican beef and vegetable soup made with bone-in beef, dried chiles, tomatoes, corn, carrots, chayote, and herbs. The ingredients simmer in a rich, flavorful broth.
Mole de olla is a hearty, brothy soup, while mole poblano is a thick chile-based sauce often served over chicken or turkey. Both use dried chiles but have very different textures.
Not very! Guajillo and pasilla chiles bring more earthy, smoky flavor than heat. Add your favorite hot sauce or salsa if you like it spicy.
Mole de Olla Recipe (Mexican Beef and Vegetable Soup)
Ingredients
Equipment
Method
- Put the 6 pounds beef, 1 1/2 pounds marrow bones, 1 halved onion, 4 cloves garlic, 2 bay leaves, 1 tablespoon of salt, and 1 teaspoon black pepper in a large stockpot. Cover with the 16 cups of water. Bring to a boil over medium-high heat, skimming the foam from the surface with a ladle.
- Reduce to a gentle simmer, cover and cook 2 to 3 hours, until the beef is fork-tender.
- Remove the beef and set aside to cool. Strain the broth through a fine mesh strainer into a clean container big enough to hold the liquid and discard the onion and bay leaves.
- Keep the marrow bones to serve. Once the beef is cool enough to handle, shred into large pieces and remove any bone, fat or gristle.
- Heat a comal or cast iron skillet over medium heat. Toast the 4 guajillo and 2 pasilla chiles 20 to 30 seconds per side, just until fragrant. Don’t let them scorch, or the sauce will taste bitter.
- Bring a small saucepan of water to a boil. Once chiles are toasted, submerge them in the boiling water and remove from the heat. Add the 10 prunes and let everything soak until the chiles and prunes are very soft, about 30 minutes.
- While the chiles soak, roast the 2 tomatoes, 1/2 onion, and 2 garlic cloves on the same comal for 8-10 minutes, turning occasionally, until blackened in spots. Remove the garlic as it turns golden, it will become bitter if allowed to blacken. Peel the garlic.
- Remove the soaked chiles with tongs and place in a blender saving the soaking liquid. Add the charred vegetables, teaspoon of oregano, teaspoon of kosher salt, teaspoon of cumin, tablespoon sesame seeds, and 1 cup of the chile-soaking water to a blender pitcher. Blend until the chile puree is very smooth, 1 to 2 minutes, adding a splash more soaking water if needed.
- Heat the 3 tablespoons oil in a large soup pot over medium heat. Pour the sauce into the hot oil, it will sizzle and spatter, so stand back. Reduce to medium-low heat and cook, stirring, for 5 to 8 minutes until the sauce darkens and thickens into a thick sauce. Taste and add more salt if needed.
- Stir in the strained broth. Add the 3 epazote sprigs and bring to a simmer over medium heat.
- Add the 2 diced chayote and 3 chopped carrots and simmer for 10 minutes. Add the 4 ears sliced corn and cook for 5 minutes more. Add the 8 ounces green beans and 2 chopped zucchini and cook 3 to 5 minutes, until all the vegetables are tender.
- Return the beef to the pot and heat through for 5 minutes. Taste and season with more salt. Remove the epazote sprigs.
- Ladle into large bowls with pieces of beef, vegetables, and some broth in each. Top with cilantro, onion, a drizzle of your favorite salsa and a squeeze of fresh lime juice. Serve with warm corn tortillas. Buen provecho!
Notes
- Why prunes: California prunes add body and a lovely acidity-balancing sweetness, plus a higher dimension of flavor. In the sauce, they also give a slightly sour taste, a thicker texture, and a deep, glossy color. This is similar to how fruit sweetens a mole poblano. Their natural sweetness cuts the bitterness of the chiles.
- Dried chiles: Find guajillo and pasilla chiles at Latin stores or online stores. Cascabel chiles can stand in for guajillo, and ancho chiles for pasilla.
- Epazote: If you can’t find it, use a bay leaf and fresh cilantro for the herbal note.
- Tuétano: Ask your butcher for marrow bones. The soup is still rich without them.
- Make ahead: The flavor is even better the next day. Refrigerate up to 4 days or freeze up to 3 months. Add the zucchini fresh when reheating.
- Variations: Swap in different vegetables such as potatoes, nopales, or squash. Use chicken thighs for less time, about 45 minutes total.
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