Pulled Chicken Sandwich (Torta de Pollo Deshebrado)

Pulled Chicken Sandwich (Torta de Pollo Deshebrado)
Preparation time: 4 hr 30 mins Easy - for beginners Serves: 4-6



  • ¾ cup All-purpose flour
  • 1 tsp Salt
  • 1 Chicken, cut into serving pieces and skinned
  • ¼ cup Olive oil
  • ½ cup Dry white wine
  • 1 jar Molli Veracruz Cooking sauce
  • 6 French rolls
  • 1 can Refried black beans
  • 1 Avocado, sliced


¢ Combine the flour and the salt in a large resealable plastic bag. Add as many pieces of chicken you can fit and shake to coat completely. ¢ Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook turning once, for 8 to 10 minutes, until browned on both sides. Transfer to paper towels to drain and arrange in slow cooker. ¢ Add the Veracruz Cooking Sauce and the white wine over the chicken. Cover and cook on low for 4 hours. ¢ Remove chicken and shred. Meanwhile, boil the sauce in a small saucepan until reduced by half, about 10 minutes. Add the shredded chicken and combine. ¢ Spoon the mixture onto the bottom part of the rolls and top with the avocado slices. Spread refried beans on the top part of the roll. Enjoy!


Main  · Chicken  · Mexican  · Lunch  · Sandwich  · Crockpot  · Slowcooker  · Fusion  · Leftovers  · Interiormexican  · Molli  · Veracruz

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