Chef: Maria Garcia


  • 3 cups Maseca (flour)
  • 3 tsp. Salt (kosher)
  • 2 jars Dona Maria mole paste
  • 6 ounces dark cocoa cooking chocolate
  • 2 cups flour
  • 5 lbs. chicken strips (deboned)
  • 3 oz. whole black pepper
  • ½ cup sesame seeds
  • 24 ounces chicken broth
  • 1 bushel cilantro
  • 5 jalapeno chiles
  • 5 tomatoes (large)
  • 1 purple cabbage (large)
  • 1 white cabbage (large)
  • 3 Medium onions
  • 12 oz. queso cotija, grated
  • 8 oz. chipotle powder
  • 6 oz. lime juice

Credited Chef - Maria Garcia



Combine masa harina, salt and 1 cup of warm water in a large bowl, and stir until a smooth dough forms. Knead dough in a bowl until very smooth but not sticky, about 2 minutes. Divide dough into quarters and shape each quarter into a 7" long, 1∕4" thick oval. Heat 1 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add huarache to skillet and cook until blackened in spots on the bottom, about 3 minutes.


Place chicken in stock pot (into boiling water) with laurel leaves, kosher salt and whole peppercorn. When fully cooked take out the chicken and cut/mince into smaller pieces. Add oil to skillet and add flour, then empty Dona Maria mole paste into skillet. Break up mole paste and add chicken stock; make sure to make the consistency of mole smooth and then add chocolate and chicken. Cook for 15-20 minutes on very low heat.


Slaw: Combine white/purple cabbages, onion, tomatoes, jalapeno and cilantro in a large bowl. In a medium bowl, whisk the mayonnaise, lime juice and chipotle powder together until smooth and creamy. Pour the dressing over the cabbage and season with salt and pepper to taste.