INGREDIENTS:

100 Grams of Traditional Rio Mar Mole
1 Teaspoon of Chicken Bouillon
1 Cup of Water
10 Corn Tortillas
Grated Panela Cheese
Cooked, Shredded Chicken Breast
Refried Beans

Onion Rings
Oil as Necessary.  

Bring the water and Chicken Bouillon to a rapid boil in a saucepan.  Lower to medium heat.  Add the Traditional Rio Mar Mole.  Stir until a thick sauce is formed.  Put on one side.

Heat the oil in a frying pan.  Lower one tortilla at a time into the oil for a few seconds (they must remain soft).  Place on a large plate.  Place a portion of shredded chicken or refried beans across each tortilla and roll.  Place the filled, rolled tortillas on a large plate and cover with the mole sauce.  Sprinkle the cheese on top and decorate with the onion rings.

Bon Appetit!!!!