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Pambazo with Chicken Mole

A Mexican classic that you might not have ever tried before. Perfect for celebrating special occasions and remembering your origins.

25 Minutes
20 Minutes
45 Minutes


  • 6 guajillo chiles, deveined and chopped
  • 1 cup water
  • 1/4 cup sliced onion
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • ½ (4.125 – ounces) jar DOÑA MARÍA® Original Mole
  • 2 cups chicken broth
  • 1 pound chicken breast, shredded
  • 4 bread rolls, cut in half without reaching edges
  • 1 tablespoon vegetable oil
  • 2 cups romaine lettuce washed, disinfected and julienned
  • 1 cup cream
  • 1 cup crumbled cheese


  1. In medium skillet, with vegetable oil over moderate heat, add chopped chiles and cover with cup of water. Bring to a boil. Cook until tender.
  2. In blender, add chiles, onion, garlic, salt and two tablespoons of the water in which the chiles were boiled. Pass through a fine mesh strainer and reserve.
  3. In medium pot over medium heat, add DOÑA MARÍA® Original Mole and chicken broth. Cook for 4 minutes. When mixture is smooth, reduce to low heat and add the shredded chicken breast. Heat for 2 minutes and reserve.
  4. Place bread rolls in the marinade, fry in the vegetable oil over low heat on both sides until golden brown and reserve.
  5. Fill the pambazo with a bed of lettuce, chicken with mole. Top with cream, crumbled cheese and enjoy.