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

Tinga de pollo tostada


  • 2 cups shredded rottiserie chicken
  • Juices from chicken
  • 1 jar Molli Chicken Tinga Simmer Sauce from Veracruz
  • 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
  • Sour cream
  • Avocado slices


  1. Place shredded chicken in a medium saucepan and combine it with the Veracruz sauce and reserved juices from the 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 or tacos: Spread refried beans on a tostada or tortilla, add the chicken tinga mixture, top with sour cream, shredded lettuce, avocado slices, and crumbled cheese. Provecho!