Mole de Olla Recipe - Rumba Meats®

Ingredients

• Rumba Meats® Beef Cross-Cut Hind Shank (1 1/2 pounds, cut in 2-inch pieces)
• 1½ pounds Rumba® Beef Hind Shank
• ½ medium white onion
• 3 cloves garlic
• 2 bay leaves
• Sauce:
• 3 pasilla peppers cleaned and deveined
• 2 ancho peppers cleaned and deveined
• 1 medium size tomato (about 6 ounces)
• 1 clove garlic
• ¼ medium white onion
• Salt and pepper, to taste
• 2 epazote sprigs or 1 tablespoon dried epazote
• Vegetables:
• 2 corn ears, cut into 6 pieces each
• 3 xoconostle, peeled, cut into thick slices, seeds removed
• 1 chayote, cut in quarters
• 3 small or 1 large carrot, cut into 1½-inch pieces
• 2 small potatoes or 1 large potato, cut into 1½ -inch pieces (optional)
• 2 small squash or 1 large squash, cut in quarters
• 6 ounces green beans, trimmed
• Garnish:
• ½ white onion, finely chopped
• ½ cup finely chopped cilantro
• 2 serrano peppers, thinly sliced or chopped
• 2 tablespoons finely chopped fresh epazote (optional)
• 4-6 lime wedges