Slow Cooker Chicken Mole, Mermaids — Mojitos

Chicken mole dona maria recipe

I love Mole and if I have a day to kill cooking there’s nothing better than homemade Mole, but there are not many days I have that kind of time and I can’t find a restaurant nearby that has a good mole.

So I start with Dona Maria Mole Sauce. It comes in two forms, a ready-to-use liquid form or in a concentrate. With the concentrate, you add chicken stock to cook with. I doctor it up with spices and toss it in the slow cooker. Now we can have chicken mole any night of the week. Don’t knock it until you try it:-)


  • 6 breast chicken
  • 1 container Dona Maria Mole Sauce
  • salt
  • 1 T pepper
  • 1 lime juiced
  • 1 orange juiced
  • 2 t cinnamon ground
  • 2 t cayenne
  • 1 T almond extract
  • 1/2 Peel of one orange
  • 1/4 C Honey preferably orange blossom
  • 2 T sesame seeds optional


Season chicken with salt, and 1/2 the pepper.

Toss chicken with orange and lime juice.

Add chicken to slow cooker.

Add Dona Maria Mole Sauce, 1/2 T pepper, cinnamon, cayenne, almond extract and orange peel. Stir to combine.

Cook on high for 4-5 hours or on low 6-7 hours (or longer, no need to rush home if cooking on low).

1 hour before complete add the honey.

Either serve as breast or shred to use in enchiladas, tacos or burritos. Sprinkle with sesame seeds if you like.

Recipe Notes

I like my mole spicy so I add a little more cayenne and about 2 t of Tabasco.

Chicken Mole my mommy’s way___Bebita

By Martha Aguirre


How to Make Chicken Mole my mommy’s way___Bebita

» data-hide=»Hide Step Photos » style=»display:none»> Step-by-Step

You can accompany this mole wit Mexican rice and a salad!

About Chicken Mole my mommy’s way___Bebita

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‘Easiest Ever’ Chicken Mole Enchiladas

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings


2 chicken breasts

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper

1/2 cup olive oil

5 dried pasilla or anocho chiles, stemmed and seeded

1 1/2 cups hot water

2 (6-inch) corn tortillas, or handful regular tortilla chips

2 tablespoons olive oil

1 1/2 medium onions, chopped

2 garlic cloves, minced

2 tablespoons smooth peanut butter

1 teaspoon dried oregano

1 3/4 cups chicken stock

One 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*)

Freshly ground black pepper


Olive oil, as needed

Twelve 6-inch corn tortillas, warmed

1/4 cup sour cream

3/4 cup queso fresco or mild Feta


  1. For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
  2. For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
  3. To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

Cook’s Note

Queso Fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer’s cheese in the US. Queso fresco can be found in many supermarkets, or can also substituted with a mild feta cheese. The pasilla is a Mexican dried chile, also known as «ancho» or «chile negro» in the U.S. It is often used in moles and other Mexican sauces. It also can be sold as a fresh chile in the U.S. similar to the poblano. They can be found at most supermarkets, Latin specialty markets or online. Ibarra chocolate is a brand of Mexican chocolate that can be purchased in most national supermarkets. If you cannot find Ibarra or any Mexican chocolate, you can substitute one ounce of Mexican chocolate for: 1 ounce of semi-sweet chocolate, 1/2 teaspoon ground cinnamon and one drop of almond extract.

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This recipe has been updated and may differ from what was originally published or broadcast.

Mole Sauce Casserole | Pastel Azteca de Mole

Published March 29, 2012 Last modified August 12, 2018 by Mely Martínez 33 Comments

Mole Sauce Casserole

6:00 AM Mexico City, she is all dressed up ready for her office job, working at her own rhythm. Like someone that had mastered the small alley shape kitchen space after years of living there. I didn’t know she could cook, I knew her as the world traveler, elegant, Independent, single and professional aunt. But this time she surprised me. I asked her: What are you cooking? “I am making dinner: Pastel Azteca”, she said.

It will be baked when I come back from work. At that moment, I made a mental note to myself to be there for dinner. How could someone miss it, If mole sauce was invited! That was more than 27 years ago and although this is not the authentic recipe for “Pastel Azteca”, in our home we still call it that way. And every time I prepared it, the time machine takes me back into that kitchen in Mexico City, to that particular morning and to Aunt E. preparing her “Mole Sauce Casserole”

Mole Sauce Casserole

  • Preheat your oven to 350 degrees. Heat the sauce in a skillet until it is warm but not hot. The tortillas should be dry to have nice layers, they will soften while baking. These ones in the above picture were left in the oven racks overnight, with the oven OFF. This way, I do not have to fry them to keep its shape. They resemble lasagna sheets. (Please check the ingredients list below)

  • Place a few spoons of the sauce to the bottom of your ovenproof dish. Add 3 tortillas and spoon some more of the sauce over the tortillas. Completely covering the tortillas with the sauce.

  • Top the mole sauce with 1/3 of the chicken, cheese and onion slices. Repeat process to form the layers.

  • Cover with aluminum foil and bake for 30 minutes. Uncover during the last 10 minutes of the baking process.

Chicken Mole Enchiladas

Chicken mole enchiladas also known as “enmoladas” are a super easy weeknight dinner that will feed your whole family! These enmoladas are filled with shredded chicken but you could always switch it out for queso fresco if you prefer.

If you have leftover chicken in your fridge then this is the perfect recipe to use it up. It is so easy and quick to make. And not to mention very yummy.

Using the jarred mole Dona Maria makes this recipe super simple but if you have the time you could always make homemade mole.

Chicken Mole Enchiladas Recipe Steps

First of all you want to have your mole sauce cooked, hot and ready to go. You can follow this easy mole recipe using Dona Maria.

You will also need to have the filling ready. In this case it’s shredded chicken.

Then you can start on the tortillas. I used only 12 in this recipe because I didn’t have enough chicken to use more but you can make as many as you need.

The tortillas need to be fried quickly. Frying them makes them pliable and prevents them from getting soggy from the mole sauce.

After frying the tortillas transfer them to a paper towel lined plate to drain.

After the mole is cooked and the tortillas are fried the enmoladas are ready to be assembled.

Dip one tortilla at a time into the mole sauce. Then fill it with the chicken. Don’t add too much chicken or it will be difficult to close the enmoladas.

Close the tortilla by rolling it and repeat these steps with the remaining tortillas.

That’s all there is to it. See how easy it is? That’s why it’s one of our favorite recipes.

I used 3 cups of shredded chicken and 12 tortillas for this recipe. If you have more chicken then you can fry more tortillas and make more enmoladas.

The mole recipe makes a lot so if you want to use it all for chicken mole enchiladas definitely use more chicken and tortillas.

You could also use queso fresco as a filling instead of the shredded chicken or you could use both!

Did you know that mole sauce is also super delicious served over fried eggs? You should definitely try it!

Chicken Mole Enchiladas (Enmoladas) Recipe

Chicken mole enchiladas are super easy to prepare therefore they make for an incredible and delicious easy weeknight dinner.

Make sure to serve them with your favorite Mexican sides such as pinto beans and rice.

And lastly don’t forget to top them with your favorite garnishes such as queso fresco, onion, cilantro and avocado.

Please don’t forget to give this recipe a rating below! Thank you so much for visiting!

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Instant Pot Chicken Mole

The original recipe instructs you to leave the red pepper out in step 9. Instead, when the pressure cooking is done, you remove the chicken and shred it. While doing that, you cook the pepper in the sauce for 10-15 minutes and then add the chicken back in. My way is quicker and easier and I’ve found that the chicken shreds a bit on its own as it’s served. Also keep in mind that if you use bone-in chicken, you should increase pressure cooking time to 25 minutes


  • 3 3 3 tablespoons vegetable oil.
  • 2 2 2 tablespoons chili powder.
  • 2 2 2 tablespoons unsweetened cocoa.
  • 3 3 3 garlic cloves, minced.
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • 1/4 1/4 1/4 teaspoon ground cloves
  • 1 14.5-ounce 1 14.5-ounce 3 can diced tomatoes. I used 3 medium, very ripe fresh tomatoes from my garden.
  • 1 1 1 cup raisins.
  • 1/4 1/4 1/4 cup peanut butter.
  • 3 to 4 3 to 4 4 pounds boneless, skinless chicken thighs, with fat trimmed off. The original recipe calls for 4 pounds bone-in thighs.
  • Salt and pepper.
  • 1 1 1/2 onion, halved and sliced in 1/2 inch thick pieces. I used a red onion from my garden.
  • 1 1 1/2 to bell pepper, stem and seeds removed, cut into 1/2 inch pieces. In general, I don’t like peppers, but I’m trying very hard to like them so I included them.
  • 1/4 1/4 1/4 cup fresh cilantro, chopped.
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Preparation time 10mins
Cooking time 70mins


Step 1

Add 2 tablespoons of vegetable oil to Instant Pot and press Sauté to start heating.

When oil is shimmering, add chili powder, cocoa, garlic, chipotle, cinnamon, and cloves. Cook about 30 seconds. (It will smell really good.)
Stir in broth, tomatoes, raisins, and peanut butter. Be sure to scrape any bits of the dry ingredients off the bottom of the pan. (I have a silicone spoon I use for this and it does a great job without damaging any of my cookware.)
Bring to a simmer and cook for 5 minutes.
Remove the sauce from the pot and puree it in a blender. (I use an immersion blender, which does a great job.) Set it aside.
Season chicken with salt and pepper.
Heat 1 tablespoon of oil in the pot.
Add the onions and sauté until softened, about five minutes.
Stir in sauce, chicken, and peppers.
Cover and lock pot; close steam vent.
On the Instant Pot, press Off and then press Manual and set the time to 20 minutes.
When the timer beeps, press Off. Do a quick pressure release and then carefully remove the lid.
Stir in cilantro and serve.

Brittney Cortez

our health is a manifestation of our choices

A Family Recipe- Chicken Mole

Mole Ingredients:

2-3 liters of water (or

5 cloves garlic

1 cube chicken bouillon

1½ lbs chicken legs and thighs

1 Jar of Mole Doña Maria

Directions for Mole:

Cooking the Chicken

Cut and clean onions, chop in half. Clean garlic, leave whole. You will be using these items in the chicken broth. Pour the specified amount of water into the pot. It doesn’t have to be to measurement hence the range, but do ensure that there is at least 2 liters in the pot and that the water to chicken ratio is balanced. Place the diced onion and garlic in the pot as well as a tbs of salt and 1 cube of chicken bouillon. Put water with ingredients to boil on the highest heat. Cover with a lid when it comes to a boil and lower to medium heat leaving a partial opening to let out steam when necessary. Place the prepared/cleaned chicken in the pot. For directions on how to prepare the chicken refer to the “cleaning the chicken” excerpt. The chicken will cook fast only an hour and a half max. Let the chicken cool.

Cleaning the chicken:

If purchased whole, separate the thigh and leg at the bone. To make the meal healthier it is best to cut off the fat and remove the skin. Although chicken legs contain minimal amounts of skin so you can leave the skin on. Cut off the tails as well.

Preparing the Mole Sauce

***In this recipe we don’t let that chicken broth go to waste! It is a key ingredient for the sauce which will be presently described and for the Mexican rice, so do not dump it out!

Put one liter of the chicken broth in a blender along with the contents of the Jar of Mole Doña Maria and blend. The contents in the jar are of a hard texture, the best way to get it out is to use a small knife.

Making the Mole

Heat a tbs of oil on the highest heat in a large pan with deep edges if possible. The point of the oil is to get the entire surface nice and wet so use more if necessary. After oil appears to be heated lower to medium heat and pour the mole blend into the pan. Stir the sauce constantly but gently in the very center of the pan until it thickens. At this point the sauce should be at a gentle boil. Add the tbs of sugar stirring constantly and in the same manner. By this point the mole sauce is now ready for the chicken! Place the cooked chicken in the sauce and cover chicken with surrounding sauce. Turn off the heat. Cover with a lid and your mole is done!

5 servings, 2 pieces each

*** In our family Mole is never complete without Mexican rice. Get ready to use that other liter of chicken broth!

Mexican Rice Ingredients:

3 cloves of garlic

1 L of chicken bouillon (broth)

1 can of tomato sauce

Directions for Mexican Rice:

Heat oil to brown the rice. Stir constantly until rice is toasted brown. Move all rice to one side of the pan so that half of the pan is left empty. Sauté the diced onion and garlic on the empty side for approximately 1 minute then mix the sautéed ingredients with the rice. Next, pour 1 liter of chicken broth and 1 can of tomato sauce into the pan. Stir all of the ingredients until it comes to a boil then let it cook on medium heat until liquid is totally absorbed. Once all of the liquid is absorbed turn off the heat, cover fully with a lid and let it sit for 10-15 minutes before serving.

Crock Pot Chicken Mole… Simple & Scrumptious

I LOVE mole… love love love.

Most mole fans have probably tried Dona Maria, the pre-made mole-in-a-jar sauce that is actually pretty good for a pre-mixed concoction. But let’s face it, there’s nothing like homemade. So when my friend Arsy of Rubies & Radishes (one of my favorite food blogs) and huge inspiration to me (as both foodie and friend) came up with her own version of mole, I simply had to try it. It’s a simple slow-cooker mole- yumm and easy! Being that A- everything I’ve eaten that she’s made has been amazing and B- she just came out with her own slow-cooker cookbook, I knew hers would be good. So I made it, and just as expected, it was oh so good. If I could virtually applause on this post I totally would ’cause she’s created a keeper here! Totally recommend it, whether a mole virgin or connoisseur.

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Not only is this recipe her genius creation, but she is also to thank for the delicious idea of topping it with sliced jalapenos and avocado. Love it.

It’s a fact: mole + rice = amazing. The rice sops up all of the extra sauce and deliciousness left on the plate after devouring the meat. Even better… serve it with warm tortillas so you can make little wrapped bites of goodness while you eat.

What is mole you ask? It’s a traditional Mexican sauce- there are a variety of kinds. In fact, “mole” is an Aztec word for “sauce”. Some of the most popular ‘moles’ are mole poblano, which hails from Puebla, Mexico and Oaxacan mole, which you guessed it… comes from Oaxaca. It’s the mole most of us think of (I assume anyway)… a thick creamy dark chocolate-based sauce commonly added to chicken and poured over tamales and enchiladas. It has a bunch of ingredients in it and from my understanding, takes hours when done in its traditional form. Nuts, chocolate, chilies, a plethora of spices, sometimes tortillas, and much more goodness is all thrown in a pot and ground down (in what I always picture to be a witch’s cauldron, though clearly it is not). It’s a real labor of love, so I hear. This version, on the other hand, is very very simple. That’s the beauty of the Crock Pot- everything goes in as large chunks and somehow comes out beautifully tasty and perfectly smooth (if you want to be more traditional though go ahead and blend the ingredients- or crush them by hand if you so dare, but I didn’t have that kind of patience). So thank you, Arsy- I have been waiting for a very long time to find a good-but-easy mole recipe! Scored with this one.

This is why this recipe is so great… tasty ingredients, very simple method.

The star ingredient… dark chocolate. In this recipe, it’s salt and pepper dark chocolate. As Arsy mentions in her post, any good quality dark chocolate will work, but if you have a Trader Joe’s near you, try to find this stuff- it’s not the best to eat on its own, but is ideal for this!

Not bad stuff in there… I like.

2 lbs. chicken (I used 2 breasts & 2 thighs- bone-in, skins removed)

2 tbsp ghee (or butter)

1 medium onion, chopped (2 cups)

4 cloves garlic, minced (1 tbsp)

5 large whole tomatoes, skins removed- see how-to below (or 1 can whole tomatoes)

5 dried New Mexico chilies, chopped

1/4 cup almond butter (unsalted, crunchy or smooth are fine- keep in mind chunky adds a crunch to the finished product)

2.5 ounces dark chocolate (I used Trader Joe’s salt & pepper chocolate, see photo above)

1 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp guajillo chili powder

garnish: avocado, cilantro, & jalapeno slices

optional: serve with rice and warm tortillas

(I know it’s a lot to read through, but I recommend at least skimming through the intro. of this post before starting the recipe to see info. about ingredients and so forth if you have the time.)

Chop onion and mince garlic

Heat half of the ghee in a large pot over medium heat

Add onions and saute for about 5 minutes, until becoming soft and translucent

Add minced garlic

Cook for a few more minutes, until fragrant and lightly browned

Dump it all in the Crock Pot (but don’t clean that pot-

that ghee on the bottom of the pot will be perfect for cooking the chicken!)

Speaking of chicken…

If your chicken pieces have skin on them, take it off before cooking

(very easy to pull off- also remove any noticeable fatty areas)

Season both sides of each piece… I usually pre-mix the salt and pepper

in my palm first to get it nice and evenly blended and then sprinkle it all over everything

Add remaining ghee to the pot (with the onion/garlic browning in it still)

Turn heat to high- you want to brown the chicken, so get that pot hot

Place the chicken pieces in the pot, brown for a few minutes,

and then flip and repeat on other sides

When both sides are browned, remove and place chicken in

Crock Pot with onions and garlic

To remove the skin from the tomatoes… it’s much easier if you boil them first!

Using a knife, slice an X on the top of each tomato

Place the tomatoes in a pot of boiling water

for a short time- a minute is more than enough

Then remove tomatoes- skins should come right off with a little tug

Now for the tasty stuff…

Roughly chop the chocolate into pieces

The dried chilies will likely come in a bag like this…

and likely the bag will have just enough for this recipe!

Roughly chop the chilies… yep, just as is

Seeds will be flying- add them to the pot if you want or omit them if you prefer-

they don’t change the favor much other than making it a tad more spicy

(I kept them in since I like spice)

Add the chocolate and chilies to the Crock Pot

Top with almond butter

Add cumin, cinnamon, guajillo chili powder, and salt

And that’s it… now stir it all together until pretty mixed up

(doesn’t have to be perfect- it will all blend while it cooks)

Cook on low for 4-6 hours until chicken is cooked through and tender

As soon as you touch the chicken, it should

fall apart on the spot… the beauty of slow cooking!

Remove all bones- no one likes biting into bones!

If you prefer, you can take out any large

pieces of pepper, too- I personally don’t mind them

Now get garnishes ready…

Thinly slice the jalapeno pepper

And slice avocado up!

Serve up some cooked rice and top with chicken

Garnish with avocado, jalapeno slices, and cilantro

Serve with warm tortillas if you’d like and enjoy!!

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