Tortas - Two Ways!
As much as I love Mexican food, I’m surprised I haven’t posted many recipes for it, so here we are! I felt like there were enough recipes for enchiladas, burritos, and tacos out there so I thought I’d share something different! I present you with - Tortas: two ways, with shredded chipotle chicken or black beans. A torta is a Mexican sandwich served on a crusty sandwich roll such as a bolillo or a French roll. It’s basically a burrito in a sandwich! I made shredded chipotle chicken for this recipe but I have another grilled version also with my Puffy Tacos recipe.
This concept to me at first was weird, I’d heard of tortas but the thought of beans on bread was a little off-putting to me. That was until my bestie, Nirva, made one for me and had me convinced they are indeed delicious! She had made them on ciabatta rolls which is also a great option for the bread base.
The great thing about these is that you can serve them however you want, mix up the ingredients, add them all or not. Make it yours! I like my mine veggie with beans and avocado while my husband likes his with chicken. The options are endless! They’re also easy to whip up for a quick meal. Hope you guys enjoy this one!
For the beans:
1 can whole black beans, drained and rinsed
1 tbsp butter
1 tsp Adobo seasoning
1 tsp paprika
1/2 tsp onion powder
1/2 tsp chili powder
Salt to taste
1/2 cup water
For the chicken:
1 boneless, skinless chicken breast
1/2 cup salsa (red), I like Old El Paso
1 tbsp chipotle chili powder
1/2 tsp Adobo seasoning
1/4 cup water (if cooking in Instant Pot)
Salt to taste
4 bolillo or French rolls
Extra virgin olive oil, for drizzling on bread
Cheddar cheese, shredded
Red onion, pickled
For the beans: In a small saucepan over medium heat, add all ingredients listed under beans and bring to a simmer. Add more or less water as needed and mash to desired consistency. Set aside.
For the chicken: Cut chicken breast into four equal pieces. Add all ingredients listed under chicken in Instant Pot and pressure cook on high for 8 minutes, let pressure naturally release. Open lid and remove chicken into a plate and shred it with two forks. Turn Instant Pot on sauté mode and add shredded chicken back in to cook in the liquid. Simmer until about 90% of the liquid has evaporated. The chicken should be soft and tender.
To assemble your torta: Cut your sandwich roll open and drizzle lightly with EVOO and toast until the edges are crispy and have just started to brown. Spread sour cream on one side of the bread and sprinkle shredded cheese on top. On the other side on the bread, spread your black bean mixture and top with chicken if using. Then continue topping with lettuce, tomato, pickled onion, avocado, jalapeños, and salsa. Close sandwich and smoosh it closed. Enjoy!
Did you make this recipe? I'd love to see your recreation! Please tag me @thecurriedcook or #thecurriedcook so I can see!