close button
Back to all Recipes

Mole Pastel Azteca

The Mexican dish you never knew existed. A delicious meal to enjoy chicken, tortillas and mole in a new way.

10 Minutes
20-25 minutes
40 minutes


  • 2 cups DOÑA MARÍA® Mole Original
  • 5 cups chicken broth
  • 3 tablespoons oil
  • 18 (6-inch) corn tortillas
  • 2 poblano chile, sliced
  • 2 pounds of shredded rotisserie chicken breast
  • ½ onion, sliced
  • 3 tablespoons minced fresh cilantro
  • 1 small avocado, sliced
  • 1 teaspoon toasted sesame seeds


  1. Heat oven to 425°F
  2. In 12-inch deep stock pot mix DOÑA MARÍA® Mole Original and chicken broth at medium heat until mixture is smooth. Remove from heat.
  3. Heat oil medium saucepan over medium-high heat. Fry two corn tortillas 30 seconds each side or until slightly golden. Repeat with remaining tortillas.
  4. In 9×9 inch baking pan arrange 2 tortillas, layer shredded chicken, chile, onion, cilantro and mole. Repeat 8 times with remaining ingredients.
  5. Bake 15 to 20 minutes
  6. Place on serving plate. Garnish individual servings with avocado and sesame seeds.