Chicken Mole Torta Recipe

Warm and combine

If your shredded chicken is cold, warm it gently in a skillet over medium heat with 1 tablespoon of mole and 1 tablespoon of water for 2–3 minutes to loosen the meat. Season with 0.5 tsp salt and 0.25 tsp black pepper.

In a small saucepan, pour the remaining mole (about 380 ml). Warm over low–medium heat, stirring occasionally, until it simmers gently (about 4–6 minutes). Taste and adjust seasoning with remaining salt and pepper if needed. Keep warm on the lowest heat.

Stir the warmed shredded chicken into the warmed mole until well coated and heated through (about 2–3 minutes). Remove from heat and keep covered.

Warm the refried beans in a small saucepan over low heat, stirring occasionally, until smooth and spreadable (4–6 minutes). If too thick, stir in 1–2 tablespoons of water or chicken broth to reach a spreadable consistency. Taste and add a pinch of salt if needed.

If using jarred salsa, taste and adjust spiciness. If making a quick fresh salsa, combine the salsa with a squeeze of lime (about 1/2 lime) and set aside.

Slice each sweet roll horizontally, keeping the halves attached if preferred. Butter the cut faces lightly with the 2 tbs butter or brush with oil.

Toast the buttered rolls face-down in a dry skillet over medium heat until golden and crisp, about 1–2 minutes per side. Alternatively, toast under a broiler for 1–2 minutes. Remove and set aside.

Thinly slice the avocado and toss slices with a light squeeze of lime to prevent browning. Set aside. If using red onion and cilantro, have them ready for assembly.

Spread about 2–3 tablespoons of warm refried beans onto the bottom half of each toasted roll, covering evenly.

Spoon approximately 100–125 g (about 1/2 cup) of the mole-coated shredded chicken onto the beans, dividing evenly among the 4 rolls.

Drizzle about 1 tablespoon of salsa over the chicken on each torta (adjust to taste).

Sprinkle about 50 g (roughly 1/4 cup) of shredded cheese on top of the chicken while still warm so it melts slightly.

Arrange 3–4 slices of avocado on top of the cheese. Add a few thin slices of red onion and a sprinkle of chopped cilantro if using.

Place the top half of the roll over the fillings. If desired, press gently and return to the skillet for 30–60 seconds to help cheese melt and warm the top.

Cut each torta in half if desired. Serve immediately with lime wedges on the side and extra salsa or mole for dipping.