Mole Cemita with Chicken

María Ibarra
This mole cemita with chicken recipe is ideal for this Day of the Dead, as it combines incredible flavors, such as bread, chicken, mole, cheese, and cream. This typical dish from Puebla is perfect for lunchtime or a gathering; it will be a total success!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 tablespoons lard, for frying
  • 1 cascabel chile, for the mole
  • 3 guajillo chiles, for the mole
  • 2 árbol chiles, for the mole
  • 4 tomatillos, for the mole
  • 2 tomatoes, for the mole
  • 1 clove garlic, for the mole
  • 1 teaspoon clove, for the mole
  • 1 teaspoon allspice berry, for the mole
  • 1 corn tortillas, for the mole
  • 2 cups chicken broth, for the mole
  • 1 cup animal crackers, for the mole
  • salt
  • pepper
  • lard
  • 2 cups chicken, cooked and shredded
  • 6 cemita bread, in half
  • 1/2 cups sour cream, for garnish
  • 1/4 cups red onion, in slices, for garnish
  • 1/4 cups queso fresco, grated, for garnish
Preparation
30 mins
20 mins
Low
  • Add the lard to a saucepan over medium heat, and once melted, fry the cascabel chili, guajillo chili, árbol chili, tomato, red tomato, garlic, cloves, allspice, and corn tortilla. When all the ingredients are well fried, pour enough chicken broth and the animal cookies. Wait for it to boil and cook for 5 minutes.
  • Then blend all the ingredients for 5 minutes and add salt and pepper. Set aside.
  • Pour lard into a saucepan over medium heat, and once hot, add the mole. Cook for 5 minutes or until it thickens a little more, then adjust the seasoning.
  • Add the shredded chicken to the mole, mix, and it's ready. Set aside.
  • Fill the cemita with the mole with chicken, drizzle with sour cream, add red onion, and sprinkle fresh cheese. Enjoy!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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