Chicken Torta
This Chicken Torta is a delightful twist on a classic Mexican sandwich, featuring a homemade spicy mayo that adds a perfect kick. Easy to make and absolutely delicious, this sandwich is sure to become a favorite at your table.
Ingredients:
For the Spicy Mayo:
π« 1 cup olive oil
π₯ 1 large egg
πΆοΈ 2 serrano peppers (minced)
π§ A pinch of salt
π Juice of 1 lime
For the Torta:
π₯ French bread
πΆοΈ Spicy mayo (from above)
π« Refried beans
π₯ Guacamole or sliced avocado
π Rotisserie chicken (shredded and chopped)
π§
Red onions (sliced)
π₯¬ Green leaf lettuce
Instructions:
Prepare the Spicy Mayo:
- In a blender or food processor, combine 1 cup of olive oil, 1 large egg, juice of 1 lime, a pinch of salt, and 2 minced serrano peppers.
- Blend until the mixture is smooth and the peppers are fully incorporated. The mayo should be creamy with a smooth consistency.
Assemble the Torta:
- Slice the French bread horizontally to create a top and a bottom half.
- Spread a generous layer of spicy mayo onto the interior sides of both bread halves.
- On the bottom half, layer refried beans, spreading evenly across the surface.
- Add a layer of guacamole or place sliced avocados on top of the beans.
- Pile on the shredded and chopped rotisserie chicken.
- Top with sliced red onions and a few pieces of green leaf lettuce.
Finish and Serve:
- Close the sandwich with the top half of the bread.
- Cut the torta into desired serving sizes and enjoy!
Cooking Tips:
- Ensure the serrano peppers are finely minced for an even distribution of heat in the spicy mayo.
- For an extra layer of flavor, toast the French bread before assembling the torta.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Equipment: Blender or food processor, Knife
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Chicken Torta
