Mole de olla

Bring the water to a boil; add the onion, head of garlic, bay leaves and salt.

Add the beef shank and chuck, cut into small pieces, and return to a boil.

Skim the impurities from the top, cover and cook for one hour over medium heat.

Heat a little oil in a small saucepan over medium-high; cook the tomato, half onion and garlic cloves until soft, a couple of minutes, and transfer to the blender cup.

Add a little more oil and lightly fry the cleaned guajillo chiles, 30 seconds per side; transfer to the blender. Fry the ancho chile the same way.

Add oregano, ground cumin, salt and the water to the blender and blend smooth.

Skim the oil off the broth and remove the onion and head of garlic.

Add the sauce, straining if needed; rinse the blender with a little more water into the pot; add the epazote and return to a boil.

Taste the broth for salt and adjust. Add the corn and chayote, cover and cook another 20 minutes.

Add the potatoes, carrot and green beans and cook 10 minutes.

Add the calabacita, cabbage and cilantro, cover and cook another seven to eight minutes, until the vegetables are soft and the meat is super tender.

Serve with a squeeze of lime juice, topped with cilantro and onion, with rice and corn tortillas.