Description
Craving bold Mexican flavors? Try this Chicken Torta Sandwich: crusty bolillo, smoky chipotle mayo, refried beans, shredded chicken and creamy avocado — the perfect handheld fiesta! 🌮🥑🍗
Ingredients
– 4 bolillo or telera rolls 🥖
– 500 g shredded cooked chicken 🍗
– 1 cup refried beans (warm) 🥫
– 4 tbsp mayonnaise + 1 tbsp chipotle in adobo (or chipotle paste) 🧴🌶️
– 1 ripe avocado, sliced 🥑
– 1 medium tomato, sliced 🍅
– 1/2 red onion, thinly sliced 🧅
– 4 leaves romaine lettuce or mixed greens 🥬
– 100 g queso fresco or crumbly cheese 🧀
– Pickled jalapeños to taste 🌶️
– Handful fresh cilantro, chopped 🌿
– 1 lime, cut into wedges 🍋
– Salt and black pepper to taste 🧂
– 1 tbsp vegetable oil for toasting rolls 🫒
Instructions
1 If chicken is not cooked: simmer 2 boneless chicken breasts with a clove of garlic and a pinch of salt in water for 15–20 minutes until cooked through; shred with two forks. 🍗
2 Warm the refried beans in a small pot over low heat, stirring occasionally so they are spreadable. 🥫
3 Mix mayonnaise with chipotle adobo (or chipotle paste) in a small bowl to make chipotle mayo. Adjust heat to taste. 🧴🌶️
4 Slice rolls horizontally but keep one side attached if you like; brush cut surfaces lightly with vegetable oil. Toast cut sides in a skillet or grill pan over medium heat until golden and crisp. 🥖🫒
5 Assemble each torta: spread a generous layer of warm refried beans on the bottom half of the roll. 🥫
6 Add a layer of shredded chicken on top of the beans, then crumble queso fresco over the chicken. 🍗🧀
7 Spread chipotle mayo on the top half of the roll. Add avocado slices, tomato slices, red onion, lettuce, pickled jalapeños and cilantro. 🥑🍅🧅🥬🌶️🌿
8 Season with a little salt and black pepper, squeeze lime over the filling, then close the sandwich. Give it a light press to compact the ingredients. 🧂🍋
9 Optional: return the pressed torta to the skillet for 1–2 minutes per side to warm through and melt the cheese slightly. Serve immediately. 🔥