{"id":8611,"date":"2024-04-25T11:50:34","date_gmt":"2024-04-25T11:50:34","guid":{"rendered":"https:\/\/homekitchennotes.com\/savoryspice\/chicken-taco-torta\/"},"modified":"2024-07-30T08:06:19","modified_gmt":"2024-07-30T08:06:19","slug":"chicken-taco-torta","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/chicken-taco-torta\/","title":{"rendered":"Chicken Taco Torta"},"content":{"rendered":"

If you’ve had a Mexican<\/p>\n

 <\/p>\n

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 jalape\u00f1os. 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.<\/p>\n

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.<\/p>\n

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Ingredients<\/h2>\n<\/div>\n
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  • 1\/4<\/strong> c.<\/strong>sour cream or crema<\/li>\n
  • 1<\/strong> tbsp.<\/strong>adobo sauce from a can of chipotle chiles<\/li>\n
  • 4<\/strong>telera, bolillo, or other soft sandwich rolls<\/li>\n
  • 4<\/strong> tbsp.<\/strong>unsalted butter, room temperature<\/li>\n
  • 1<\/strong> c.<\/strong>canned refried beans, warmed<\/li>\n
  • 1<\/strong> c.<\/strong>shredded pepper Jack cheese<\/li>\n
  • 1<\/strong> tbsp.<\/strong>vegetable oil<\/li>\n
  • 1\/2<\/strong>yellow onion, sliced<\/li>\n
  • 4<\/strong> c.<\/strong>shredded rotisserie chicken<\/li>\n
  • 2<\/strong> tbsp.<\/strong>taco seasoning<\/li>\n
  • 1<\/strong>ripe avocado, sliced<\/li>\n
  • Tortilla chips, for topping<\/li>\n
  • 1<\/strong>large tomato, thinly sliced<\/li>\n
  • 2<\/strong> c.<\/strong>shredded iceberg or romaine lettuce<\/li>\n
  • 1<\/strong> c.<\/strong>sliced pickled jalape\u00f1os<\/li>\n
  • 1\/2<\/strong> c.<\/strong>fresh cilantro leaves<\/li>\n<\/ul>\n

     <\/p>\n<\/div>\n<\/div>\n

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    Directions<\/h2>\n<\/div>\n
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    • \n
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      1. Step\u00a0<\/span>1<\/span>\n

        In a small bowl, stir sour cream and adobo sauce to combine; set aside.<\/li>\n

      2. Step\u00a0<\/span>2<\/span>Cut each roll in half through the sides. Spread cut sides with butter.<\/li>\n
      3. Step\u00a0<\/span>3<\/span>In 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.<\/li>\n
      4. Step\u00a0<\/span>4<\/span>In 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.<\/li>\n
      5. Step\u00a0<\/span>5<\/span>Divide chicken mixture among bottom buns. Top with avocado, a layer of chips, tomatoes, lettuce, pickled jalape\u00f1os, and cilantro. Spread reserved chipotle cream on cut sides of top buns and close sandwiches.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        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 […]<\/p>\n","protected":false},"author":3,"featured_media":8612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-8611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-feast"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8611","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=8611"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8611\/revisions"}],"predecessor-version":[{"id":8819,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8611\/revisions\/8819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/8612"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=8611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=8611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=8611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}