Mole Pastes
Pastes are a whole tradition in the state of Hidalgo, as the combination of flaky dough and sweet or savory fillings is simply perfect. So if you want to enjoy them from home, learn how to prepare this mole pastes recipe; you'll love them!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 4 cups flour, for the dough
- 1 cup vegetable shortening, 125 grams, for the dough
- 1 cup butter, 125 grams, for the dough
- 1 teaspoon salt, for the dough
- water, lard, for the dough
- 1 jar Doña María® Mole, for the filling
- 2 cups chicken broth, for the filling
- salt, for the filling
- 2 cups chicken, cooked and shredded, for the filling
- 1 egg
- sesame seeds
Preparation
10 mins
35 mins
Low
- For the dough: Mix the flour and salt, then add the vegetable shortening and butter. Next, use a fork to work the dough until you achieve a sandy mixture. Add water gradually until the dough is fully integrated. Let it rest for 30 minutes.
- For the filling: Add Mole Doña María® and chicken broth in a pot, heat over medium temperature for 5 minutes until fully incorporated. Season with a bit of salt and add the chicken. Mix thoroughly and cook for 3 more minutes. Set aside.
- Roll out the dough on a surface. Cut circles of 10 cm in diameter and fill with chicken. Fold like a quesadilla and seal the paste by pressing with your fingers.
- Place the mole pastes on a baking sheet, brush with egg, sprinkle with sesame seeds, and bake at 180 °C for 25 minutes.
- Remove the mole pastes from the oven and enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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