| Prep: 30 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 510 | 18g | 7g | 50g |
| sugars | fibre | protein | salt |
| 6g | 8g | 45g | 1.2g |
Why I Love Mexican Chicken Tinga Molletes
As an avid lover of flavors, I’ve always had a soft spot for Mexican cuisine, more specifically, the mouth-watering Chicken Tinga Molletes. Something about the way the delectable chicken blends with the smoky adobo sauce and the melty cheese atop a crisp, toasted roll just sings to my palate. In my humble opinion, this dish embodies the essence of gourmet comfort food in a way that feels just right.
A Flavor Fusion Fiesta
Though my culinary foundation lies in Caribbean flavors and Spanish classics, the appeal of Mexican food was not lost on me. As someone who grew up in a home where the vibrancy of Cuban spices frequently met the finesse of Spanish tapas, I found a similar allure in Mexican recipes. Chicken Tinga Molletes, in particular, seemed to strike a familiar chord. The use of garlic and onions, a staple in my Cuban kitchen, alongside tomatoes and chipotle peppers reminded me of our beloved sofrito. The cumin, too, added that touch of earthiness I often find in Spanish dishes.
Inspired by the Best
This recipe draws inspiration from the acclaimed chef, Rick Bayless, renowned for his Mexican cooking. His version of the Chicken Tinga Molletes sparked an interest and encouraged me to create my own variation of this traditional Mexican treat. His love for authentic Mexican cuisine resonates deeply with me and fuels my desire to explore beyond my culinary comfort zone.
Chicken Tinga Molletes is somewhat similar to Cuban sandwiches and Spanish bocadillos given its use of bread and meat. But what sets it apart is the use of unique Mexican elements like refried beans, Mexican crema, and the exceptional chipotle pepper in adobo sauce. This recipe is one that can stand on its own or can be paired beautifully with a light, crunchy salad or fresh guacamole on the side.
From the first time I made Chicken Tinga Molletes, it was a hit in my family. Its perfect mix of zingy, smoky, and creamy flavors instantly elevated our regular weeknight dinner to something extraordinary. The textures, too, play a big part in making this recipe a favorite. The crunch of the french roll against the tenderness of the chicken breast, the creaminess of the cheese, and the smooth refried beans create a truly satisfying bite. As fervent admirers of cheese, the ample use of it is an added bonus for us. Well, who can resist the allure of melted cheese!
So here’s to the joy of exploring diverse cuisines and the love of good food that brings us all together!
What You’ll Need
- 6 Chicken Breasts (preferably boneless and skinless)
- 2 Cans (14 oz each) of Diced Tomatoes
- 1 Large Onion (sliced)
- 4 Cloves of Garlic (minced)
- 3 Chipotle Peppers in Adobo Sauce (chopped)
- 1 Tablespoon of Adobo Sauce from the Peppers
- 1 Teaspoon of Salt
- 1 Teaspoon of Ground Cumin
- 1/2 Teaspoon of Black Pepper
- 1 Tablespoon of Olive Oil
- 6 Bolillo Rolls or soft French Rolls (split and toasted)
- 2 Cups of Refried Beans (heated)
- 3 Cups of Shredded Cheese (like Oaxaca, Monterey Jack, or Mozzarella)
- 1/2 Cup of Mexican Crema or Sour Cream
- 1 Avocado (sliced for garnish)
- 1/2 Cup of Freshly Chopped Cilantro (for garnish)
Method
Step One
Begin by preheating your oven to 350°F (175°C). Place the chicken breasts in a large baking dish and bake until fully cooked, roughly 20-30 minutes. Allow the chicken to cool before shredding it with a fork or your hands.
Step Two
In a large pan, heat the olive oil over medium heat. Add the sliced onions and minced garlic, sautéing until the onions are translucent and the garlic is fragrant, about 5 minutes.
Step Three
Add the shredded chicken to the pan along with the diced tomatoes, chopped chipotle peppers, tablespoon of adobo sauce, salt, ground cumin, and black pepper. Stir everything together until well mixed. Reduce the heat to low and let the mixture simmer for 15-20 minutes to allow the flavors to meld together.
Step Four
During the simmering time, slice your bolillo or French rolls and toast them until they’re slightly crispy. Then, spread a generous layer of heated refried beans on each toast.
Step Five
Once the chicken mixture has simmered, spoon it over the refried beans on your toasts. Top each one with shredded cheese and place them on a baking sheet.
Step Six
Bake the prepared toasts in the oven just until the cheese is melted and bubbly, around 10 minutes.
Step Seven
Remove the toasts from the oven and garnish with a dollop of Mexican crema or sour cream, slices of avocado, and a sprinkling of chopped cilantro. Serve hot and enjoy your Chicken Tinga Molletes!
