Mole Fajitas

Savory chicken fajitas marinated in DOÑA MARÍA® Mole, served with warm flour tortillas.



Celebrate with DOÑA MARÍA


  • 1 1/2 pound

    skinless, boneless chicken breast

  • 2 tablespoons

    canola oil

  • 1 large

    onion, sliced lengthwise (root to tip) into ¼ inch strips

  • 3

    bell peppers of various colors, sliced into ¼ inch strips

  • Salt and black pepper

  • Marinade
  • 4 tablespoons

    DOÑA MARIA® mole paste

  • 2 tablespoons

    canola oil

  • Extras
  • 8-12

    flour tortillas

  • Salsa

  • Sliced avocado

  • Sour cream

  • Thinly sliced iceberg lettuce

Print Recipe

Serves 4



  1. Slice chicken breast into trips about ½ to ¾ inches in thickness

  2. Season chicken with salt and black pepper. Put sliced chicken breast into a plastic bag that can be sealed. Add 1 tablespoon of canola oil to the bag and 2 tablespoons of mole paste. Close bag and with hands, mix the mole paste and chicken together until well mixed. Place in refrigerator for one hour.

  3. Put sliced bell peppers and onions into a separate sealable plastic bag. Add 1 tablespoon canola oil and 2 tablespoons mole to the bag. Close bag and with hands mix mole paste, bell peppers, onions, and oil together until well mixed. Place in refrigerator for an hour.

  4. In a large pan on high heat, pour the whole bag of chicken into the pan. Let the chicken cook undisturbed for 2 to 3 minutes until there is a good sear on one side. Turn the chicken over and cook for another 2 to 3 minutes until seared on the second side. Remove from pan and place in foil and let rest.

  5. In the same pan pour the bag of marinated bell peppers and onions. Add a tablespoon of oil if needed. Scraping some of the browned bits form the chicken, stir to coat the vegetables. Cook for 2 minutes until sear marks appear on vegetables.

  6. Once vegetables are cooked turn off heat and add in resting chicken. Mix until combined.

  7. Serve at once with warmed tortillas, sides of salsa, avocado, and lettuce!


HERDEZ® Jalapeño Chiles

Available sliced or whole, marinated in vinegar with onions, carrot slices and basil.

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