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Tacos Veganos De Pimiento Con Mole Verde

A Mexican classic with a vegan twist. A simple but delicious recipe that your family won't leave any crumbs.

20 Minutes
5 Minutes
25 Minutes


  • ⅓ (78g) jar DOÑA MARÍA® Mole Verde
  • 1 ½ cups vegetable broth
  • 2 baby bell peppers, coarsely chopped
  • 1 cup onion, finely chopped
  • 1 garlic clove, minced
  • 2 serrano chiles, sliced
  • 1 tablespoon salt
  • ½ tablespoon pepper
  • 8 tortillas
  • ½ cup red cabbage, finely chopped
  • 2 cambray onion, coarsely chopped


  1. In small pot, add DOÑA MARíA® Mole Verde and vegetable broth. Heat over low heat for 4 minutes until mixture integrates.
  2. In large skillet, heat oil over high heat, add baby peppers until fried.
  3. Lower heat to medium, add onion, garlic, and serrano chiles. Cook for 4 minutes with the lid on. Turn off and reserve.
  4. Heat skillet, add corn tortillas and heat for 1 minute on both sides.
  5. Place 2 tortillas per plate, add DOÑA MARÍA® Mole Verde.
  6. Add fried peppers, with red cabbage and cambray onion.
  7. Accompany with HERDEZ® Salsa