10-Min Mole Chicken Tamale Bowl
Jarred mole sauce transforms shredded rotisserie chicken into a viral-worthy bowl layered over crispy corn tortillas. Sweet, spicy, and ready in 10 minutes—the shortcut version that actually tastes like Oaxaca.
- Total time
- 12 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 4 count corn tortillas
- 1.5 cups rotisserie chicken, shredded
- ¾ cup jarred mole sauce (negro or rojo)
- ½ cup chicken broth
- 2 tbsp sesame seeds
- ½ cup crumbled queso fresco or cotija
- ¼ count white onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Heat 1 tbsp neutral oil in a skillet over medium-high heat until shimmering, about 60 seconds.
- 2
Crisp the tortillas one at a time, 45 seconds per side, until edges curl. Transfer to a plate.
- 3
In the same skillet, combine mole sauce, chicken broth, and shredded chicken. Stir to combine.
- 4
Heat the mole mixture until bubbling and fragrant, stirring occasionally, about 3 minutes.
- 5
Layer each crispy tortilla on a plate, top with mole chicken, then cheese, onion, cilantro, and sesame seeds.
- 6
Serve immediately while tortillas are still warm and crispy.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- tongs
- cutting board
- knife
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