Make the Broth

• Add meat to the pot. Place 4 lbs beef shank and 2 lbs beef chuck into a large heavy pot. Pour in 5–6 quarts of water, or enough to fully cover the meat.
  
• Cover pot then set the pot over high heat and bring the broth up to a rolling boil.
  
• After meat and water come to a boil, foam and impurities rise, skim them off with a ladle or large spoon until the surface looks mostly clear.
  
• Add the whole garlic head (tip cut, not the root), the halved white onion, and 3–4 bay leaves and sprinkle 1 tablespoon salt into the pot.
  
• Reduce the heat to low so the broth is at a gentle simmer, not a hard boil then cover with a lid and simmer for 1½–2 hours, until the beef is very tender and almost falling off the bone.

  Check liquid level. If the water drops too much, add a little hot water to keep the meat mostly submerged.
  
• When meat becomes tender, use tongs to transfer the beef shank and chuck to a tray or bowl, and fish out the garlic head, onion pieces, and bay leaves and discard them so you’re left with a clean broth.

  Trim fat and bones. Trim off any large pieces of surface fat. Remove the bones if you prefer, or leave them in the pot for extra flavor.
  
• Keep the broth warm. Leave the broth at a very low simmer while you make the chile sauce and cook the vegetables.

Make the Chile Sauce

• In a clean pot or wide pan heat 1–2 tablespoons oil over medium heat and then add white onion (in chunks), 4 garlic cloves, and 2 halved Roma tomatoes.
  
• Stir to coat in the oil.
  
• Add dried chiles. Add the guajillo chiles, ancho chiles, and chile de árbol.
  
• Sear together. Cook everything over medium heat, stirring often, until: The chiles soften slightly and become fragrant, the onion develops golden edges, the tomatoes blister and start to soften.

  Avoid burning the chiles. If any chile darkens too quickly or smells burned, lift the pan off the heat briefly. Burned chiles will make the sauce bitter.
  
• Soften & Steep: Add water. pour 2 cups water into the pan over the chiles and vegetables.
  
• After mixing and allowing water to heat up (approximately 1-2 minutes), turn off the heat and let everything sit and soak for 10–15 minutes until the chiles are fully softened and pliable.
  
• Transfer to a blender. Carefully transfer the softened chiles, tomatoes, onion, garlic, and all the soaking liquid to a blender.
  
• Add 1 teaspoon salt and then blend on high until the sauce is completely smooth with no big pieces of chile skin.
  
• In a clean pot or wide pan, heat a thin layer of oil over medium heat, and strain the blended sauce over the pot with a fine-mesh sieve.
  
• Press through. Use a spoon or spatula to push the sauce through, leaving skins and seeds behind. Discard the solids.
  
• Cook 8–10 minutes. Cook, stirring often, until the sauce: darkens slightly, thickens a bit and loses the raw chile/tomato taste,

  Set aside. Turn off the heat; the chile sauce is ready and will be added after the veggies and zucchini go in.
  

Cook the Vegetables in Stages

Stage 1 - Longer Cooking (10 minutes, very soft simmer)

• Bring broth back to a simmer. Make sure your beef broth is at a very soft simmer over medium‑low heat, and then add corn and carrots.
  
• Cover pot and simmer gently. Let the corn and carrots cook together for about 10 minutes, at a gentle simmer.
  

Stage 2 – Medium Cooking (8 minutes, very soft simmer)

• Add the mini golden potatoes whole.
  
• Add the peeled, seeded chayote chunks
  
• Add green beans. Add the trimmed green beans.
  
• Cover pot and cook again for another 8 minutes at a very soft simmer, until the potatoes and chayote are starting to get tender but are not fully cooked yet.
  

Optional Chochoyotes – Make Them While Veggies Simmer

• In a bowl, combine 1 cup masa harina, ¼ teaspoon salt,
  
• Add warm water a little at a time while kneading. Knead until you have a soft, smooth dough that doesn’t crack (like tortilla dough).
  
• Add 1 tablespoon chopped cilantro, and 1 teaspoon lard/shortening or oil.
  
• Shape dumplings. Pinch off small pieces, roll into balls, and press your thumb into the center of each to make a small dimpled disk.

  Keep covered. Cover the shaped chochoyotes with plastic wrap or a towel so they don’t dry out while you move to the next stage.
  

Stage 3 – Zucchini, Sauce, Meat, Epazote & Chochoyotes (Finish Cooking)

• Add the zucchini chunks to the simmering broth. If using cabbage, add the wedges now too.
  
• Immediately add the cooked chile sauce. Pour all the cooked chile sauce into the pot and stir until the broth turns an even deep red and the vegetables are coated.
  
• Return the beef shank and chuck pieces back into the pot, making sure they’re submerged.
  
• Add 2–3 sprigs fresh epazote, pushing them gently into the broth.
  
• Gently drop the chochoyotes into the pot, spacing them apart so they don’t stick together.
  
• Cover and soft simmer 8–10 minutes. Keep the heat at a very soft simmer and cook everything together for 8–10 minutes, until:

  the zucchini (and cabbage, if using) are tender

  the chochoyotes puff slightly and float

  the meat is heated through and the flavors are combined
  
• Fish out and discard the epazote sprigs before serving.
• Fish out and discard the epazote sprigs before serving. (Optional) Skim extra oil. If there’s a thick layer of oil on top, skim some off with a spoon if you prefer a lighter broth.
  

Taste & Adjust

• Taste the caldo and see what it needs. Add more regular salt if needed.
  
• Add Mexican oregano. Sprinkle 1 teaspoon Mexican oregano directly into the pot and stir.
• Add garlic salt to taste to deepen the savory flavor

  Optional bouillon. If you like that extra “caldito” flavor, add a little chicken or beef bouillon (start with 1–2 teaspoons or a small spoonful of granules), stirring until dissolved.
  
• Optional bouillon. If you like that extra “caldito” flavor, add a little chicken or beef bouillon (start with 1–2 teaspoons or a small spoonful of granules), stirring until dissolved.
• Simmer briefly. Let the soup simmer for 1–2 more minutes so the seasonings blend.

Serve

• Build each bowl. Ladle the hot mole de olla into deep bowls, making sure each serving gets beef, corn, carrots, chayote, potatoes, green beans, zucchini, and chochoyotes (if using).
  
• Sprinkle with chopped cilantro and add a spoonful of finely chopped white onion.
  
• Add heat. Top with chopped serrano or jalapeño if you like it spicy.
• Finish with lime. Serve with lime wedges and squeeze lime juice over each bowl right before eating.
  
• Serve with tortillas. Enjoy with warm corn tortillas on the side.