If you’ve had a Mexican torta, you know it’s hearty and delicious enough to be dinner-worthy. Made with rolls called bolillos or teleras, which are crusty-chewy on the outside with a soft and tender crumb, these sandwiches are piled high with all sorts of meats and cheeses, often accompanied by a thick layer of rich refried beans, slices of avocado, and a handful of pickled jalapeños. This iteration of the torta is inspired by the Americanized version of the chicken taco, complete with shredded cheese, taco seasoning, and a layer of crunchy tortilla chips as an homage to the beloved hard shell taco.
Though this recipe requires a bit of prep time to assemble the ingredients, we promise it’s worth it. In fact, that’s what makes this sandwich so great: The layers of flavor and texture mean *every* bite is the perfect bite. To cut down on the prep, a rotisserie chicken is the perfect shortcut to tender chicken that’s easy to shred. The canned refried beans can be warmed in the microwave in 30-second increments, and can be thinned with a teaspoon or two of water if they are difficult to spread. Be sure to assemble these sandwiches right before serving to avoid sogginess.
Ingredients
- 1/4 c.sour cream or crema
- 1 Tbsp.adobo sauce from a can of chipotle chiles
- 4telera, bolillo, or other soft sandwich rolls
- 4 Tbsp.unsalted butter, room temperature
- 1 c.canned refried beans, warmed
- 1 c.shredded pepper Jack cheese
- 1 Tbsp.vegetable oil
- 1/2yellow onion, sliced
- 4 c.shredded rotisserie chicken
- 2 Tbsp.taco seasoning
- 1ripe avocado, sliced
- Tortilla chips, for topping
- 1large tomato, thinly sliced
- 2 c.shredded iceberg or romaine lettuce
- 1 c.sliced pickled jalapeños
- 1/2 c.fresh cilantro leaves
Directions
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- Step 1In a small bowl, stir sour cream and adobo sauce to combine; set aside.
- Step 2Cut each roll in half through the sides. Spread cut sides with butter.
- Step 3In a large skillet over medium heat, toast rolls cut side down until golden brown, about 2 minutes per roll. Spread cut sides of bottom buns with 1/4 cup beans, then sprinkle each with 1/4 cup cheese.
- Step 4In same skillet over medium-high heat, heat oil. Add onion and cook, mostly undisturbed, until slightly charred, 2 to 3 minutes. Add chicken and cook, stirring occasionally, until chicken is golden brown and crisp in parts, 3 to 4 minutes. Stir in taco seasoning and cook, stirring, until fragrant, about 1 minute more.
- Step 5Divide chicken mixture among bottom buns. Top with avocado, a layer of chips, tomatoes, lettuce, pickled jalapeños, and cilantro. Spread reserved chipotle cream on cut sides of top buns and close sandwiches.