Street FoodMedium

Green Mole Empanadas

Name: Green Mole Empanadas
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 500 ml Vegetable oil for frying; 2 cloves Garlic; 0.5 White onion; 3 Serrano chiles; 1 bunch Cilantro; 4 sprigs Epazote; 500 g Corn flour for tamales; 3 leaves Hoja santa; 2 tbsp Pork lard; 2 Chicken breasts; 1 tsp Salt; 8 Tomatillos

4.0(1 rating)

70 min (40 prep + 30 cook) Medium 8 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Jun 22, 2026

Green mole and chicken empanadas fried in maize dough.

Servings

Custom:

💰 Estimated cost: $13.64

$1.70 per person

* Approximate prices based on US supermarkets

Ingredients

500 ml Vegetable oil for frying$1.84find
2 cloves Garlic$0.10find
0.5 White onion$0.16find
3 Serrano chiles$0.11find
1 bunch Cilantro$0.99find
4 sprigs Epazote$1.99find
500 g Corn flour for tamales$1.23find
3 leaves Hoja santa$0.90find
2 tbsp Pork lard$0.26find
2 Chicken breasts$3.85find
1 tsp Salt$0.01find
8 Tomatillos$2.20find

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About this recipe

Empanadas filled with green mole and chicken, wrapped in maize dough and fried until golden and crispy. A classic Oaxacan street food with intense flavor and pre-Hispanic heritage.

History & Origin

Green mole empanadas are among the most emblematic street foods of Oaxacan gastronomy, originating in the Central Valleys of Oaxaca where they have been prepared since pre-Hispanic times. They are filled with green mole made from fresh herbs including epazote, hierba santa and cilantro, combined with tomatillos and serrano chiles. In Oaxacan markets, Zapotec women shape them by hand and fry them to order.

Estimated cost

$13.64

Total cost

$1.70

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

320

Calories

14g

Protein

28g

Carbohydrates

18g

Fat

Fiber

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Boil the chicken breasts in salted water with onion and garlic until cooked (20 minutes). Shred and reserve the stock.
2
Prepare the green mole: boil the tomatillos and serrano chiles. Blend with epazote, hierba santa, cilantro and a little chicken stock.
3
Fry the green sauce in a tablespoon of hot oil, season with salt and cook for 10 minutes. Mix with the shredded chicken.
4
Prepare the dough by mixing maize flour with warm water, salt and a tablespoon of lard. Knead until smooth and pliable.
5
Form small balls of dough, flatten each one on cling film to make a disc. Place a generous spoonful of filling in the centre.
6
Fold the dough into a half-moon shape and seal the edges by pressing with your fingers. Fry in hot oil until golden on both sides.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.