Tortas with chicken in green mole (Tortas de pollo en pipián) from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Street-Side Kitchens of Mexico by Roberto Santibañez and J. J. Goode

  • avocados
  • refried beans
  • chicken stock
  • cumin seeds
  • pickled jalapeño chiles
  • tomatillos
  • serrano chiles
  • rolls
  • hoja santa
  • green pumpkin seeds
  • rotisserie chicken
  • Mexican oregano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute jalapeño chiles for serrano chiles. See recipe for suggested rolls.

  • TrishaCP on August 20, 2018

    This was a very flavorful torta. You start by making a green pipian sauce. I used fresh hoja santa (just less than a cup) rather than the specified dried, and I only used two serrano chiles, seeds and all, rather than the four called for in the recipe. I made this the day before (a Sunday) since it was planned for a weeknight, and then just needed to heat it up with already cooked chicken and build the sandwiches. I wasn't a huge fan of the refried beans here (maybe I would feel differently if I had added more chiles?), which are supposedly needed to keep the tortas from becoming soggy. I felt like my sauce was thick enough that the sandwiches would have been fine regardless.

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