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Tortastic!

March 21, 2011

The magnificence of the sandwich is a repeated theme here at the MHK, and today’s recipe highlights Mexico’s take on that culinary concoction: the tortaTortas in Mexico represent the regions in which they are created – different areas use different breads and fillings for their sandwiches.  The fillings run the gamut from pork, beef, and chicken to beef tongue, ham, and bacon and eggs. Traditional garnishes include avocado, beans, tomatoes, lettuce, cheese, and mayo or sour cream.  Basically it’s a taco in sandwich form, and there’s nothing bad about that. This recipe comes to us from an unlikely place for Mexican recipes, the Hannaford Supermarket magazine.  We omitted the beans, but if that’s your thing, add them when you’re building the torta.  The tangy lime-avocado-tomato mixture and the smoky yogurt dressing give the sandwich amazing flavor, anchored by the juicy chicken pieces.  Enjoy!

Mexican Chicken Torta

(serves 4)

4 teaspoon vegetable oil, divided

2 tablespoon honey

1 tablespoon apple cider vinegar

2 cloves garlic, minced

1 teaspoon paprika

¼ teaspoon crushed red pepper flakes, or to taste

¼ teaspoon salt, or to taste

1 lb. boneless chicken tenders

½ cup low-fat plain Greek yogurt

½ a chipotle pepper, minced

2 scallions, white parts only, chopped

1 avocado, peeled and diced

2 Roma tomatoes, chopped

¼ cup cilantro, chopped

1 tablespoon lime juice, freshly squeezed

4 ciabatta (or other soft) rolls

½ cup shredded Jack or Mexican-blend cheese

In a small bowl, whisk together 2 tsp. of the oil, honey, vinegar, garlic, paprika, pepper flakes, and salt. Transfer to a sealable plastic bag. Add the chicken and turn to coat. Seal and refrigerate for up to 2 hours.  In a small bowl, stir together the yogurt, chipotle, and scallions. Cover and refrigerate until ready to use. When ready to cook the chicken, heat remaining 2 tsp. oil in a large nonstick skillet over medium-high heat. Remove chicken from the marinade, discarding the marinade, and cook for about 3 minutes per side, or until cooked through. Tent with foil to keep warm.  In a medium bowl, stir together the avocado, tomatoes, cilantro and lime juice.  Split each roll in half and remove some of the bread from each half; reserve for another use.  Toast the split halves. Spread the bottom of each roll with a very thin layer of yogurt mixture and top with cheese. Spread top halves of the rolls with remaining yogurt dressing. Place chicken on top of the cheese on each sandwich, then top with tomato-avocado mix. Place top halves of rolls on top of the avocado mix, press down to flatten slightly, and serve.  Eat!

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One comment

  1. […] in the L.A. Times’ contest for burger recipes. The cemita is a Mexican sandwich, similar to a torta but the bread and fillings are less varied. This recipe creates a hamburger cemita of sorts, […]



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