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Turkey Tinga Tostadas

Turkey Tinga Tostada Recipe | Lola's Cocina |

Does anyone else suffer from FONEF (fear of not enough food)? If you’re anything like me, you’ll probably have leftovers for days after Thanksgiving. Well, here’s a spin on my classic chicken tinga recipe that will allow you to use up all of that leftover turkey.
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Green Chilaquiles | Chilaquiles Verdes


chilaquiles made by oscar carrizosa : chilaquiles verdes hecho por oscar carrizosa

Homemade chilaquiles, Photo credit: Lola’s Cocina

Chilaquiles [chee-la-key-less] have always been one of my favorite Mexican breakfast dishes. This particular recipe is one that I made alongside chef and restaurateur, Oscar Carrizosa, who teaches hands-on cooking classes at Casa Crespo in Oaxaca.

If you ever have the opportunity to visit this area of Mexico, I highly recommend that you take one of the many cooking classes taught by Oaxaca’s local chefs and home cooks. You will most definitely be pleased with the variety of new dishes you bring home to share in your own kitchen. Until then, I hope that you enjoy this recipe that hails from over 2,000 miles away!    Read More…

Chicken Tinga

easy chicken tinga recipe

Chicken tinga is my go-to recipe when I have visitors because it is tasty and easy to make in large batches. Since I had a few friends over for New Year’s Eve, I wanted to test its simplicity on Mishelle, my friend who claims that the only thing she knows how to make is reservations!

receta tinga de pollo

Mishelle followed the recipe below and to our delight (and her surprise) it came out delicious.  With the leftovers, I reheated the chicken, then mixed in scrambled eggs and voilà – we had a tasty breakfast that went perfectly with warm flour tortillas. Read More…

Mole Negro, Oaxaca Style

Mole Negro, Photo Credit: Lola's CocinaI first tasted mole negro during an all-girls’ trip to Oaxaca that included my mother, aunt, two cousins, three sisters, and niece. It was an interesting time to visit because tourism was at an all time low due to 2006 teacher protests that called for the removal of Oaxaca’s governor.

When I returned in 2012 to conduct thesis research, cooking school instructors informed me that the tourism industry never fully recovered from this event. Despite these challenges, the area’s rich culinary culture continues to flourish and I was fortunate to learn this mole negro recipe from one of Oaxaca’s great traditional cooks, Reyna Mendoza, owner and instructor at El Sabor Zapoteco.

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Mole Enchiladas | Enchiladas de Mole

by Haydeé Noain Santoval (my tía)

1 ½ cup mole paste
4 pounds chicken cooked and shredded (use chicken from Homemade Chicken Broth recipe)
¾ cup oil
½ red onion sliced thinly, then halved
5 Mexican or key limes freshly squeezed
½ teaspoon dry oregano crushed finely
Salt (to taste)
12 corn tortillas
1 cup crumbled panela or cotija cheese


  1. Prepare mole according to preparation instructions on label unless you made it from scratch. When using a mole paste, I typically add about 4 cups chicken broth, one tablespoon of peanut butter, and 4 ounces of Mexican chocolate to mine and cook it over low-medium heat until creamy and hot.
  2. In the meantime, marinade onion slices in lime juice, oregano, and salt.
  3. Working with pans side-by-side, prepare oil in one pan over medium-high heat.
  4. Prepare mole enchiladas one at a time by carefully dipping warm tortilla into hot oil to coat on each side. Next, dip in mole sauce to coat with sauce on each side. You may want to use tongs when dipping tortillas. Remember to warm tortillas beforehand otherwise they can break during this step.
  5. Fill each tortilla with 2 tablespoons of shredded chicken, and then roll tortillas tightly, as if making taquitos. If rolling them is a challenge, you may simply fold in half with chicken inside.
  6. When ready to serve, pour more hot mole sauce on top. Garnish with crumbled cheese and onion.