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These Oaxacan empanadas are filled with chicken or pork in a fragrant yellow mole sauce and wrapped in corn masa. A family favorite packed with protein and fresh, complex flavors.
Soak the dried pasilla chiles in hot water for 10 minutes until softened; drain and set aside.
Heat 1 tablespoon of vegetable oil over medium heat in a skillet. Sauté onion, garlic, tomato, and tomatillos for 5–7 minutes until softened and lightly browned.
Blend the softened chiles, sautéed vegetables, yellow mole paste, and chicken broth until smooth.
Return the sauce to the skillet, bring to a simmer on medium-low heat, add shredded chicken, epazote, salt, and pepper. Cook 8–10 minutes until thickened, stirring often.
For the masa, mix masa harina, warm water, and a pinch of salt in a bowl to form a soft dough. Divide into 12 balls, then flatten each between plastic wrap into 5-inch circles.
Spoon about 2 tablespoons of the chicken mole filling onto one half of each masa circle. Fold over to close, pressing the edges firmly to seal.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Cook empanadas, in batches, 3–4 minutes per side until golden brown and cooked through.
Drain finished empanadas on paper towels. Serve warm with additional mole sauce, if desired.
