CHICKEN TORTAS (MEXICAN SANDWICHES)
This is an easy and delicious Mexican sandwich that is served all over here in San Diego. You start with the famous soft oblong Mexican sandwich bread roll called "Bolillos" but any soft sandwich roll will do. It's sort of a burrito on a bun. You can also make them with seasoned ground or shredded beef (leftover taco meat perhaps?). I hope you like them!
Provided by SaraFish
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Micro the split rolls a few seconds to make them nice and soft and then pull the doughy centers out of the top and the bottom.
- Spread the bottom with a layer of hot refried beans then sprinkle with shredded cheese.
- Put a pile of hot cooked chicken on top of the cheese then top with sour cream, salsa, a couple slices of avocado then shredded lettuce.
- Top with the other half of the bun and enjoy!
Nutrition Facts : Calories 326.3, Fat 7.4, SaturatedFat 3.1, Cholesterol 18.6, Sodium 804.4, Carbohydrate 49.8, Fiber 7.7, Sugar 1.3, Protein 15
CHICKEN MOLE TORTA
Provided by Jeff Mauro, host of Sandwich King
Time 1h55m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the chicken mole: Preheat the oven to 350 degrees F.
- Remove the stems and seeds from the ancho chiles and bake for 5 minutes. When cool, roughly chop and set aside.
- Heat the oil in a Dutch oven over medium heat. Add the onions, a couple pinches of salt and saute until soft, stirring occasionally, about 5 minutes. Add the reserved ancho chiles and minced chipotle. Cook until fragrant, about 3 minutes. Add the chocolate, cinnamon, cloves and garlic and cook until the garlic is fragrant and the chocolate is melted, about 2 minutes. Add the chicken stock, tomatoes, almond butter, raisins and sesame seeds. Gently simmer for about 20 minutes, stirring frequently.
- Place the mole into a blender and puree until smooth, about 1 minute. Adjust the seasoning if necessary. Add the mole back to the Dutch oven. Sprinkle the chicken on all sides with salt and pepper. Lay the chicken in the sauce in one layer, making sure each breast is entirely coated, and gently simmer, flipping once during cooking, until the breasts register 160 degrees F on an instant-read thermometer, 20 to 25 minutes. Set aside off the heat and let rest.
- Using your hands, remove the skin and meat from the bones and discard. Shred the chicken into smaller chunks and place back into the mole to keep warm. Season if necessary.
- For the sandwich build: Heat the refried beans in the microwave until warm. Spread on the bottom of the bolillo rolls. Place the chicken on top of the beans with a little extra mole. Place some queso fresco on top of the chicken, slather the top bun with sour cream and adhere the lettuce. Top with the pickled jalapenos and cilantro and drizzle with the Tomatillo Salsa. Close, cut sharply on the bias and serve with fresh lime wedges. Two hands, bite hard.
- Preheat the oven to 375 degrees F.
- Toss the tomatillos, garlic, pepper and onions with the olive oil and place evenly on a baking sheet. Bake until the tomatillos and onions are soft, 15 to 20 minutes. If necessary, remove the garlic sooner to avoid scorching. Remove the stem, ribs and seeds from the jalapeno (or keep them in if you want it hot). Add roasted vegetables, fresh cilantro and lime juice into a blender and puree until smooth. Adjust the seasoning if necessary and transfer to a bowl.
MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")
Provided by Marcela Valladolid
Time 28m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
- Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
- To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the Chipotle Mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
- In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.
TORTAS
Delicious Mexican sandwiches that are so easy to make and eat!!
Provided by Margo Hinkle
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
- Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
Nutrition Facts : Calories 770 calories, Carbohydrate 91.9 g, Cholesterol 56.5 mg, Fat 30.4 g, Fiber 14.8 g, Protein 35.5 g, SaturatedFat 9.6 g, Sodium 391 mg, Sugar 6.1 g
HEALTHIER CHICKEN "TORTAS"
My boyfriend became addicted to the tortas they served at a little taco stand by his old place in LA. I created this healthier version to satisfy his cravings at home. He loves them. Of course nothing truly compares to that awesome, authentic torta roll, but the rest of the ingredients are fairly authentic. The toasted whole wheat bread works just fine for us...as long as all of our fixins are present, we're golden. :-) Prep time does not include marinating time.
Provided by Robyns Cookin
Categories Chicken Breast
Time 40m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 15
Steps:
- MARINATE:.
- Mix together the tomato sauce, olive oil, vinegar, lime juice, chili powder, cumin, cayenne pepper, onion powder, and garlic powder.
- Pour over the chicken, turning once to coat.
- Refrigerate for 2-3 hours.
- Grill until cooked.
- Let cool slightly and shred with a fork.
- SERVE:.
- For each sandwich, spread avocado on the insides of both pieces of bread.
- Top with shredded chicken, onion, lettuce, and hot sauce.
Nutrition Facts : Calories 453.9, Fat 25.7, SaturatedFat 3.9, Cholesterol 43.9, Sodium 376.5, Carbohydrate 35.2, Fiber 9.5, Sugar 4.3, Protein 24.8
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- In a large, deep bowl, combine garlic, orange and lime juices, achiote, oil, 1 tsp. salt, and the oregano.
- With poultry shears or kitchen scissors, cut backbone and tail from chicken and discard. Set chicken with breast up on a work surface and press firmly with hands to flatten somewhat. Tuck wing tips under body. Turn chicken to coat in seasonings and chill at least 4 hours and up to 24 hours, turning occasionally.
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