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Mole-Filled Corn Empanadas

Name: Mole-Filled Corn Empanadas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 300 g Chicken breast; 2 tbsp Pork lard; 200 ml Chicken stock; 100 ml Soured cream; 500 g Corn masa; 80 g Fresh cheese; 200 g Black mole paste

60 min (30 prep + 30 cook) Medium 4 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Corn masa empanadas filled with chicken and Oaxacan black mole.

About this recipe

Corn masa empanadas filled with shredded chicken in Oaxacan black mole, sealed and cooked on a griddle or fried. A sublime fusion of masa and the king of sauces.

History & Origin

Mole empanadas represent one of the most fortunate fusions in Mexican cuisine: nixtamalised corn masa used by indigenous peoples for millennia, combined with mole, considered the king of Mexican sauces. Although the empanada form arrived with the Spanish during the Conquest, the fillings and corn masa are entirely pre-Hispanic. Oaxaca has perhaps the greatest tradition of mole empanadas, prepared especially during patron saint festivals and Día de los Muertos. The combination of Oaxacan black mole - with its depth of flavours including chocolate, toasted chillies and varied spices - with shredded chicken and corn masa creates a complex, irresistible experience. In Oaxaca's markets, especially the Mercado 20 de Noviembre, empanadas of various types are omnipresent. Black mole empanadas are the most prized, though variants with yellow mole, green mole and tasajo also exist. Cooking technique varies too: some are made on a griddle with a little lard for a crispy-soft finish, others are fully fried. Making mole empanadas at home requires having good mole available, either homemade or quality shop-bought. The result justifies the effort.

Estimated cost

£7.00

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

390

Calories

24g

Protein

48g

Carbohydrates

14g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook or shred 300g chicken breast. Heat 200g black mole paste with a little chicken stock to a thick sauce. Mix the chicken with the hot mole.
💡 The mole must be thick so it doesn't make the masa soggy.
2
Prepare 500g corn masa mixed with salt, a tablespoon of lard and warm water if needed. The masa should be soft, not sticky.
3
Divide masa into 8 balls. Flatten each between two plastic sheets with a tortilla press or rolling pin to 15-18cm diameter, keeping it slightly thick so it doesn't tear.
💡 3-4mm thickness is ideal for empanadas.
4
Place 2 tablespoons of chicken mole filling on half of each disc. Fold and seal the edges very well by pressing with your fingers, forming a decorative crimped border.
💡 Sealing well prevents them opening during cooking.
5
Heat a griddle over medium heat with a little lard or oil. Cook empanadas 4-5 minutes per side until the masa is cooked and lightly golden.
💡 Alternatively, deep-fry in oil for extra crispiness.
6
Serve hot with soured cream, crumbled fresh cheese and green or red salsa to taste.