KNOXVILLE, Tenn — Mole de olla
4 peeled carrots
2 peeled chayote squash
2-3 chopped red potatoes
1-2 cups of green beans
2 chopped zucchini squash
2 ears of corn cut in 3 parts each
10-12 (2 inch chunks) of beef stew meat
2 garlic cloves
10-12 guajillo peppers
5-6 epazote leafs (this probably only available at the Mexican grocery stores) Salt to taste
Cut all veggies in big squares (at least 1/2 inch)
Boil the meat with 1/4 onion and salt to taste until meat is fully cooked and soft. You will need at least 8 cups of water to boil the meat.
Boil the guajillo pepper. Once they are soft, blend with garlic and salt. With help of strainer and some beef broth incorporate the guajillo mix to the beef broth.
Add the veggies to the broth, the epazote, salt and boil until the veggies are cooked.
Serve in a bowl, add some lime juice and it’s ready to eat!