Posted by: Zorymar | December 12, 2010

Minerva’s Mole

After enjoying this delicious dish many times, I finally asked my friends from Guadalajara to teach me how to make their mole. Their first warning was: “We don’t make everything from scratch, we use a mix.” “Orale guey, sounds good to me!”, I said, and a date was set. My friend Minerva came a bit earlier to get the cooking started, hence the name: Minerva’s Mole. This occasion was also the perfect excuse to get together and chat about our lives and the paths that have brought each one of us here. It’s always interesting to think back to the experiences that allowed our paths to cross, finally bringing us together around this table to enjoy this wonderful meal…


For the chicken broth:
4 chicken breasts
1 onion, peeled
2 litres of water

For the mole:
3 tomatoes, cut in half
1 small onion, peeled and cut in half
3 cups of water
2 jars of Doña Maria Mole (8.25 0z / 233 g)
6 cups of chicken broth
Salt to taste (approximately 3 teaspoons)

For the tostadas:
Shredded chicken
Tostadas (the Charras brand is my favourite)
2 small onions, sliced thinly
The juice of 2 limes
Salt to taste (approximately 1 teaspoon)


For the broth: In a large pot put the water and the onion and bring to a boil. Add the chicken breasts previously seasoned with salt, and reduce heat to a simmer. Cook until the chicken is done, around 30 to 40 minutes. Take the onion out and discard, take the chicken breasts out and shred, put the broth through a colander and let it cool.

For the mole:
In a medium saucepan put the tomatoes, onion and water and bring to a boil, cook for 10 to 15 minutes, then take off the stove and blend well using a hand blender. Transfer this mix to a large pot, add the contents of the 2 jars of Doña Maria Mole and 2 cups of the chicken broth, blend using the hand blender until there are no lumps. Add the rest of the chicken broth and bring to a boil, then turn the heat down to medium-low and cook for around 30 to 40 minutes until the mole thickens, making sure to stir continuously to avoid the mole sticking to the bottom of the pan. Add salt to taste, approximately 3 teaspoons, and take off the stove.

For the tostadas:
Add the shredded chicken breasts to the pot with the mole and mix well to coat all the chicken with the sauce. In a small bowl put the sliced onions, lime juice and salt and toss to mix well. Take a tostada and cover with a generous spoonful of the mole and chicken mix, top with some of the prepared onion slices and enjoy!



  1. Wow! I have to try this! :o)

    • So Sarah, have you tried making mole!? 😉

  2. Mmmm! I’ve always wondered what was actually IN mole. 🙂 This looks so delicious. 🙂

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