Robust red-chile beef soup with Mexican vegetables (Mole de olla) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 122) by Rick Bayless

  • beef chuck
  • carrots
  • corn on the cob
  • ground cumin
  • epazote
  • limes
  • tomatoes
  • zucchini
  • black peppercorns
  • green beans
  • ground cloves
  • beef bones
  • prickly pears
  • white onions
  • xoconostles
  • dried ancho chiles
  • dried guajillo chiles
  • EYB Comments

    Can substitute cilantro for epazote, and chayote for zucchini.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro for epazote, and chayote for zucchini.

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