Recipe Burritos in Mole sauce with rice, chicken and beans

I remember as a little girl I loved to go to a place of burritos wonderful in the alameda (central park) in Zacatecas. Unfortunately they disappeared because when I come back recently to the state capital where my father was born, they gave me the sad news that no one knew that he had been of them, and apparently no one of the heirs of the recipes I am interested in continuing with the tradition. With this melancholy back to try those spicy burritos, I gave myself the task of finding a recipe that looks like those burritos they both hungered for. For dinner are wonderful because they will be ready in a few minutes, and the breakfast also perfect. I hope you enjoy it as much as we do at home.


  • 1 package of Mole Poblano with Chocolate Dona Maria ready to serve
  • 1 breast of polllo cooked (reserve the broth)
  • 1 cup mexican rice
  • 1 cup of pinto beans-refried or whole
  • 12 flour tortillas


In a medium saucepan put to heat a half cup of chicken broth and half a packet of Mole Poblano with Chocolate Dona Maria ready to serve over a medium heat, season if necessary (you can add more chile, if desired). When it has reduced and thickened chop the chicken breast and biting back very well. To make the burrritos warm up slightly the tortillas to soften them, add a base of refried beans, a spoonful of rice and a mole with chicken, wrapped very well by pinning the ends to the inside as you are turning over to be well closed. To reheat place them in a bain-marie or in the microwave but they are well covered to retain its moisture.