Boil the chicken breast in plenty of water with a piece of onion and the garlic clove. Once cooked, add salt, chicken bouillon, and mint. Let it simmer for another 5 minutes. Let cool, then shred the chicken.

In a small pot, add the mole paste or powder and gradually mix in about 4 cups (1 liter) of chicken broth. Stir and adjust the amount of liquid to reach your preferred consistency—I like it not too thick or too runny, but make it how you like.

Lightly fry the tortillas in a little oil. Fill each with shredded chicken, cover with mole sauce, and garnish with crema and queso fresco. You can also add sliced onion if you like. I served them with white rice and they turned out fabulous.