Mole de Olla (Beef Stew With Chiles)

Preparation

1. Step 1

   In a large heavy-bottomed casserole or pot, place the meat, onion half, mint, garlic, bay leaves and about 1 tablespoon salt. Cover with 8 cups of water and bring to a rolling boil over medium-high heat. Skim off any foam that rises to the surface, then reduce the heat to low or medium-low; cover and simmer for 1 hour.

2. Step 2

   While the mixture simmers, place the ancho and pasilla chiles in a medium bowl, cover with boiling water and let them rehydrate for 10 to 15 minutes.

3. Step 3

   Place the tomatoes and tomatillo in a baking dish under the broiler and cook until they are completely charred and mushy, 10 to 20 minutes.

4. Step 4

   In a small skillet set over medium heat, toast the sesame seeds, stirring constantly, anywhere from 1 to 2 minutes, until they start to become golden brown.

5. Step 5

   In a blender, place the soaked chiles and ¼ cup of their soaking liquid, plus the broiled tomatoes and tomatillos, and the toasted sesame seeds; purée until completely smooth.

6. Step 6

   Remove the cooked onion, mint and garlic cloves from the large casserole or pot (if some remain, it is totally fine). Pour the chile mixture in with the meat. Stir, cover again and cook for another 30 minutes.

7. Step 7

   Remove the lid, raise heat to medium, add the cubed chayote squash and the corn and cook, partially covered, for 15 minutes. Add the zucchini and green beans and cook, partially covered, for another 10 minutes; season to taste with salt.

8. Step 8

   Serve in bowls, making sure that each bowl has a serving of meat, corn, chayote, green beans and zucchini. Serve with the finely chopped white onion, cilantro and quartered limes to dress at the table.