///Chicken tinga recipe

Chicken tinga recipe

Servings: 6 / Prep time: 10 min / Cook time: 10 min

Tinga de pollo tostada


  • 1 whole roasted chicken, shredded
  • Juices from roasted chicken
  • 1 jars Molli Veracruz Cooking Sauce
  • Salt to taste

To Serve (quantities as desired):

  • Corn tostadas, store bought or home made
  • Refried beans
  • Shredded iceberg lettuce
  • Queso fresco or cotija, crumbled
  • Avocado slices


  1. Place shredded chicken in a medium saucepan and combine it with the Veracruz sauce and reserved juices from chicken. Cook, over medium heat, until the chicken is moist but not juicy, about 10 minutes.
  2. Serve in tostadas or tacos.
  • To assemble the Tostadas: Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and some cream. You may also serve with salsa verde on the side. Provecho!
By | 2017-01-10T12:15:51+00:00 July 22nd, 2016|Categories: Recipes, Veracruz cooking sauce|Tags: , , , , , , , , , , , , , |Comments Off on Chicken tinga recipe