Mexican Food & Recipes

Traditional Chicken in Mole Doña Maria November 18 2014, 0 Comments

Simple yet full of the rich chocolate/peanut mole flavor you love, DOÑA MARÍA® Original Mole Sauce takes the hard work out of this recipe.


  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground white pepper
  • 8 chicken thighs
  • 3 tablespoons fresh lime juice
  • 1 cup DOÑA MARÍA® Original Mole Sauce
  • 1 cup low-sodium chicken broth
  • 1/4 cup fresh cilantro, chopped
  • Serves 8


  1. Heat oven to 375°F.
  2. Heat olive oil in large, high-sided, oven-proof skillet over medium heat.
  3. Combine salt, cumin, garlic powder and pepper in small mixing bowl.
  4. Season chicken thighs with spice blend.
  5. Add chicken to pan, skin side down and brown until golden, about 5 minutes.
  6. Turn chicken thighs over and add lime juice, scraping up any browned bits on bottom of the pan.
  7. Add DOÑA MARÍA® Original Mole Sauce and chicken broth and stir gently to dissolve sauce.
  8. Place pan in oven and bake uncovered 20 minutes or until chicken is cooked through.
  9. Remove pan from oven and transfer chicken to platter.
  10. Garnish with chopped cilantro and serve with Rice.



DOÑA MARÍA Mole Pork Ribs September 14 2014, 0 Comments


  • 4 pounds fresh pork ribs
  • 3 tablespoons sesame seeds
  • 2 tablespoons diced yellow onion
  • 1 whole dried Pasilla chile pepper with stem, veins and seeds removed
  • 3 tablespoons chopped peanuts
  • 1 teaspoon ground allspice
  • 2 garlic cloves
  • 1 (8.25- ounce) jar DOÑA MARIA® Original Mole Sauce
  • 2 teaspoons chopped dark chocolate
  • 2 1/2 cups chicken broth
  • 2 1/2  cups water
  • 2 tablespoons pork fat (saved from pork ribs after frying)
  • Salt and freshly ground pepper

Serves : 4-6


  1. Season pork ribs with salt and pepper and place meat side down in a large, high-sided sauté pan over medium heat. Cool ribs over medium heat to render fat, then continue cooking until golden. Turn ribs, remove from heat and set aside.
  2. Spoon 2 tablespoons of pork fat from ribs into a separate saucepan and place over medium heat. Add sesame seeds, onion, Pasilla chile, peanuts, allspice and garlic and cook, stirring often, until onions and chiles are tender, about 5 minutes. Remove pan from heat and allow mixture to cool.
  3. In a blender, combine cooled sauté mixture with 1 cup of water and blend until smooth.  Add DOÑA MARIA® Original Mole Sauce, chocolate, chicken broth and remaining water and blend until combined. Strain sauce through a fine sieve and discard solids.
  4. Place pan on stove over medium heat and add prepared mole sauce. Bring to a simmer, reduce heat to low and cover pan. Simmer until ribs are cooked through and tender and sauce has thickened.