Comments on: Authentic Mole De Olla Recipe (Mexican Beef Soup)

By: Elyse

Elyse — Sun, 11 Jun 2023 20:45:09 +0000

I’ve always wondered how to ear corn pieces in soup. Do you pick up the pieces and eat with hands?

By: Margaret Sanchez

Margaret Sanchez — Mon, 28 Sep 2020 00:43:33 +0000

Tomato is added when you add the last bunch if veggies (with the mint) – I had to go read the Spanish version to figure that out. Great recipe

By: Georgina Davidge

Georgina Davidge — Tue, 19 May 2020 05:25:51 +0000

What tomato sauce do you use and when do you add it? It’s not very clear on that.

By: Charbel Barker

Charbel Barker — Fri, 19 Jul 2019 17:31:37 +0000

In reply to David McNeely.

Hi David,

I am not sure what other recipe you are referring to. The only traditional soup recipes that I have on my site currently are for Chicken tortilla soup, pozole rojo, menudo, and now this mole de olla (or caldo de res). Unless I am forgetting something, this is the first time I have included a recipe for caldo de res. I’d love to help out, but I’m just not sure what other recipe you are referring to at this point. Please let me know if you can clarify!
Thanks!
Charbel

By: David McNeely

David McNeely — Fri, 19 Jul 2019 00:37:22 +0000

You previously published a recipe for caldo de rez (the same soup), with very explicit directions for when to add and how long to cook each ingredient. That recipe included fresh tomatoes, poblano peppers, and cilantro, and some of the vegetables were cooked in oil before being added to the soup. I have cooked that soup numerous times, though I use beef shank, traditional in northern Mexico and southern Texas where I first became well acquainted with authentic Mexican cooking, as opposed to Tex-Mex dishes. I followed your recipe and procedures for the soup, and it is delicious.

Why the changes?