I think my love of mole first began as child in my grandmother’s kitchen. I would sit on a kitchen corner step stool and watch her shuffle back and forth between tables, stove and sink. Her slippers making a swishing sound on the linoleum floor. When it was mole day, it was a special day. She worked tirelessly from sun up to sun down, putting all her passion and over 20 ingredients in her special recipe. She stewed that smokey-sweet sauce hours and hours over a very low flame. The aroma enchanted the neighborhood because everyone knew what a delight my grandmother’s mole was.
Remembering my grandmother’s love for cooking makes me want to relive those moments with my family. Because days today are so much busier than the good ol’ days, shortcuts are necessary when it comes to lack of time. I’ve made mole many times but this time, I wanted my son to experience it the same way I experienced it many, many years ago. Because it was his first time, I used Doña Maria Mole with a HERDEZ® Tomatillo Verde sauce to give it a special tangy taste.
Día del Niño is April 30 and started to reminisce those times in my childhood when I took an interest in cooking and understanding all the hard work it involves. It made me appreciate my grandmother and mother’s hard work to feed me food rich in simple ingredients, good for you and full of flavor. Mole Doña Maria and HERDEZ® Tomatillo Verde Sauce is a convenient way to enjoy those traditional dishes we’ve grown to cherish.
Dia del Niño is becoming a mainstream holiday now and I’m so glad that the makers of HERDEZ® and Mole Doña Maria are leading the way with a special #ThrowBackThursday campaign on their Facebook page. Stop by and enter for the opportunity to win a Dia del Niño prize pack until May 5. Need more great recipe ideas to celebrate this special day? Feast your eyes on the Herdez mouthwatering recipe page and your menu will be set in a snap.
Ingredients
- 1 pound boneless/skinless chicken breasts
- 1/2 yellow onion
- 1 (8.25 ounce) jar Mole Doña Maria
- 1/2 cup Herdez Tomatillo Verde
- 1 cup Roma tomato, chopped, divided
- 1/2 cup red onion, finely diced
- 1 head romaine lettuce, leaves torn in large pieces
- 1/2 cup Cotija cheese, crumbled
- 8 hojaldritas or mini kaiser rolls
Instructions
- Place chicken and onion half in a large saucepan, fill with enough water to cover and heat over medium heat. Boil for 15 minutes or until chicken is no longer pink. Remove chicken from water to cool. Discard onion but do not discard broth.
- When chicken has cooled, shred with two forks. Set aside.
- In a large saucepan, combine Mole Doña Maria and 2 cups of chicken broth. Heat over low medium heat, stir until mole dissolves. Add 2 more cups of broth and Herdez Tomatillo Verde and remaining Roma tomato, stir and heat through.
- Stir in chicken in mole sauce and heat for 10 minutes.
- Combine red onion and 1/2 cup chopped Roma tomato in a separate bowl. Toss to combine. Set aside.
- Slice bread horizontally and remove any extra bread from the top bun.
- Place 1-2 Romaine lettuce leaves on bottom half of bun. Top with 2-3 tablespoons mole, onion and tomato mixture and a sprinkle of Cotija cheese.
Thank you to HERDEZ® Brand for sponsoring today’s post and inspiring me to further celebrate Día del Niño!
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