Mole de Olla

Ingredients

• beef
• shank
• 1 1/2 pounds oxtail RUMBA
• 1/2 medium white onion
• 3 garlic cloves
• 2 bay leaves
• 2 ancho peppers cleaned and deveined.
• 3 pasilla peppers cleaned and deveined.
• 1 garlic clove
• 1/4 medium white onion
• 1 tomato medium size, about 6 oz.
• 2 epazote sprigs or 1 tablespoons of dried epazote*
• salt
• pepper
• 2 corn cobs each cut into 3 pieces
• 1 chayote cut in quarters
• 3 large carrot small or 1, cut into large pieces about 1-1 1/2 inches each
• 3 seeds xoconostles peeled, cut into thick slices, and, removed**
• 2 potatoes small size, or 1 large one optional
• 2 squashes small, or 1 large one cut in quarters
• 6 ounces green beans
• 1/2 white onion finely chopped
• 1/2 cup cilantro finely chopped
• 2 serrano peppers thinly sliced or chopped
• 6 lime wedges
• 2 tablespoons epazote fresh, finely chopped, optional

Nutrition

• Calories : 740 calories
• Carbohydrate : 69 grams
• Cholesterol : 95 milligrams
• Fat : 43 grams
• Fiber : 22 grams
• Protein : 34 grams
• SaturatedFat : 17 grams
• Sodium : 330 milligrams
• Sugar : 10 grams