Dinner With Jim

Mexican Chicken Torta

A Mexican Chicken Torta is a Mexican version of a chicken sandwich and it is downright delicious and easy to make at home! Made with seasoned shredded chicken, sharp queso fresco, and creamy avocado, this easy sandwich is filled with flavor and textures.

Mexican Chicken Torta Recipe - Dinner With Jim

Mexican Chicken Torta

Ingredients

  • 10-12 ounces chicken breast
  • 1 teaspoon garlic powder
  • 2 ancho peppers
  • 1 tablespoons taco seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 2 cloves garlic chopped
  • 1/2 small onion chopped
  • 1/2 cup chicken broth or Mexican style beer
  • 2 torta buns toasted (if you can't find torta buns, you can use other bread rolls)
  • 1 avacado
  • 1 lime

For The Ancho-Lime Cream Sauce

  • Roasted jalapeno peppers for topping
  • 1-2 tablespoons reserved ancho paste
  • 4 tablespoons crema
  • Juice from half a lime
  • Hot sauce for serving

Instructions

  1. Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
  2. Heat a pan to medium heat and hit it with some olive oil.
  3. Seasoning the chicken breasts with garlic powder, taco seasoning and salt. Sear each side a couple minutes, then reduce heat.
  4. Add chicken broth or beer and let it sizzle up. Cover and cook it nice and slow about 30 minutes or so. If it dries out, just add a bit more broth or beer.
  5. While the chicken is cooking, add the ancho peppers to a small pot with about a cup of water and bring to a boil. Remove from heat and let it steep about 20 minutes or so.
  6. Seed and stem the anchos and add to a food processor with the garlic, onion, and a couple tablespoons of the ancho water. Process to a thin paste.
  7. Add the paste to the pan with the chicken, but reserve a couple tablespoons.
  8. Add the reserved ancho paste with crema and lime juice. Mix well and refrigerate until ready to use.
  9. When the chicken is ready, shred it with a fork and set onto toasted buns.
  10. Top with your ancho-lime cream sauce (crema), sliced jalapeno peppers and your favorite hot sauce.
  11. Mash the avocado with the juice of the lime and 1 teaspoon salt. Spread on the the top layer of each roll.

Notes