“Mole de Olla” stew with rice and hisbiscus flower water with a $ 10 budget

Ingredients

• 1½lb. of cubed beef $4.20

• 3 garlic cloves $0.10

• ½ onion cut in half $0.20

• Salt and pepper to taste

• 5 guajillo peppers $0.75

• 2 ancho peppers $0.25

• 1 tablespoon of oil $0.15

• 1 branch of epazote $0.25

• 2 corn ears, cut in pieces $1.00

• 2 potatoes, peeled and quartered $0.50

• 2 carrots, peeled and chopped $0.50

• 100 grams of green beans $0.50

• 1 zucchini, chopped $0.30

• limes, to serve $0.30

Rice

• 1 cup of rice $0.50

Hibiscus flower water

• Hibiscus flower concentrate $0.50

• sugar to taste

• Water

Preparation:

- Place the meat in a large pot with onion, garlic, salt and pepper. Cover with water and boil over high heat.

- After boiling a couple of minutes, reduce the heat to medium-low, cover and cook for 1 ½ hours.

- Meanwhile, heat the oil in a small skillet and fry the pepper, taking care that they don’t burn.

- Place them inside a container and cover them with hot water. Let them soak until soften, about 25 minutes. Take away seeds.

- Blend the peppers very well with ½ cup of the meat broth, as well as the garlic and onion from it. Strain this sauce and pour into the meat.

- When the meat has been cooked for 1 ½ hours, add corn, potatoes, carrots, green beans and epazote. Cook for 20 more minutes.

- Add the zucchini and continue cooking until they have softened and the meat is very tender, about 10 minutes more.

- Serve and add a few drops of lime juice.

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