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Delightful and Smooth

Green Mole Tinga

Let’s make Mexican staples in a snap! This mouthwatering green mole tinga is perfect for tacos, tostadas, and more. Plus, this recipe features Teloloapan® Green Mole for an easy take on a Mexican classic!


• Water, to cook Chicken
• 1 Chicken Breast
• 1/4 Onion, for cooking Chicken
• 1/2 head Garlic, for cooking Chicken
• Vegetable Oil
• 1 cup Onion, thinly sliced
• 1 cup Teloloapan® Green Mole
• 3 cups Chicken Broth
• Salt
• Pepper
• Tostadas, for serving
• Refried Beans, for serving
• Mexican Sour Cream, for serving
• Cotija Cheese, for serving


1. In a stock pot, add water, chicken breast, onion, garlic, and salt. Cook for 40 minutes or until chicken breast is cooked through. Let cool, shred, and set aside.
2. In a pan, heat vegetable oil. Sauté onion for 5 minutes or until translucent. Add Teloloapan® Green Mole and chicken broth, and stir to dissolve. Add shredded chicken and cook, constantly stirring, over low heat for 15 minutes. Season with salt and pepper and cook green mole for 5 more minutes.
3. Evenly mound the green mole on each tostada and top with refried beans, sour cream and Cotija cheese.