A co-worker of mine introduced me to this delicious sandwich. Her husband brought it for her to enjoy on break, and she was nice enough to give me a taste. One word. DELICIOSO! The next week Alex and I went to this little Mexican restaurant downtown and had one of our own. I wish we would have gotten enough for seconds. Tonight I attempted to make Torta on my own. It was pretty good, I think my co-worker would have enjoyed it. A torta, is basically a taco on a bun. Thanks for introducing me to something new, Martha!
EL TORTA de JAMIE
2 chicken breasts, poached and shredded (recipe follows)
1 lb chorizo
hamburger buns, or fresh rolls *FRESH BREAD IS A MUST*
lettuce, tomatoes, sour cream, avocado, jalapeños
POACHED CHICKEN RECIPE
2 chicken breasts seasoned with salt, chili pepper, and cumin.
Put chicken into pot, add enough water to cover chicken. Bring chicken up to boil. Once boiling put lid on pot, take off heat. Let sit 7-10 minutes. Take chicken out, reserve 1 c of cooking liquid.
Once chicken is cool enough to handle, shredded it with two forks. Add cooking liquid, chicken, 1 T cumin, and 1 1/2 T chili powder, simmer for 5 minutes.
Take chorizo out of casing, brown in pot until done. Drain grease.
Butter buns and toast in frying pan until brown.
TO ASSEMBLE TORTA
Add meat, and desired toppings to the bun. Enjoy with your favorite Mexican beer!
HINT: Jalapeños are a must for this sandwich! Also it is not necessary to have cheese on the torta, the restaurant did not serve their tortas with cheese.
QUICK TIP: Don’t have time to poach your chicken? Pick up a precooked rotisserie chicken from your local market. Shred the chicken with two forks, add a little canned chicken stock or water and spices. Simmer for 5 minutes. The precooked chicken allows you to have this meal from stove to plate in less than 30 minutes.
[...] MEXICAN TORTAS [...]
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