Tortas with Chipotle Chicken
By Carrie Floyd, from the Culinate Kitchen collection
| Total Time | 30 minutes |
| Yield | 4 sandwiches |
Introduction
Tortas are a Mexican sandwich I discovered at a Portland taco truck years ago: a toasted, buttered roll slathered on one side with refried beans and the other with mayo and smashed avocado, then layered in between with pickled jalapeños, shredded lettuce, cilantro, sliced tomato, and carnitas (barbecued pork). My version combines chipotle chicken with what I consider the essential tang and textures of a good torta. You could also substitute Chipotle Adobado Pork for the filling.
Ingredients
| 4 | crusty sandwich rolls | |
| 1 | cup refried beans (low fat or nonfat is fine) | |
| 1 | cup Chipotle Chicken Tacos filling | |
| 1 | ripe avocado, peeled and quartered lengthwise | |
| 1 | fresh lime, cut into quarters | |
| ~ | Salt to taste | |
| ½ | cup pickled jalapeño slices, drained | |
| 1½ | cups romaine lettuce, washed, dried, and cut into thin slices like slaw | |
| 1 | cup fresh cilantro sprigs, washed and dried |
Steps
- Cut rolls in half, removing some of the soft center, then wrap them in foil and bake in a preheated 350-degree oven for about 20 minutes. While the rolls are heating, warm up both the refried beans and the chipotle chicken in separate pans on the stove over low to medium heat, making sure not to scorch the beans. (Alternatively, you can heat the beans in the microwave in a covered, microwave-safe container).
- To assemble the sandwiches, spread a quarter of the beans on one half of each of the 4 rolls. On the other half of each roll, place a quarter of the avocado and with a fork, smash and spread the avocado; squirt each layer of avocado with a quarter of lime and season to taste with salt. On top of the beans, evenly distribute and layer the warmed chicken filling, the pickled jalapeños, the shredded lettuce, and the cilantro sprigs. Put the two halves of the sandwich together and serve.
This content is from the Culinate Kitchen collection.