Ingredients
Equipment
Method
Make the broth
- 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.
Make the mole sauce
- 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.
Put it all together
- 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.