CHICKEN TORTAS (MEXICAN SANDWICHES)
This is an easy and delicious Mexican sandwich that is served all over here in San Diego. You start with the famous soft oblong Mexican sandwich bread roll called "Bolillos" but any soft sandwich roll will do. It's sort of a burrito on a bun. You can also make them with seasoned ground or shredded beef (leftover taco meat perhaps?). I hope you like them!
Provided by SaraFish
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Micro the split rolls a few seconds to make them nice and soft and then pull the doughy centers out of the top and the bottom.
- Spread the bottom with a layer of hot refried beans then sprinkle with shredded cheese.
- Put a pile of hot cooked chicken on top of the cheese then top with sour cream, salsa, a couple slices of avocado then shredded lettuce.
- Top with the other half of the bun and enjoy!
Nutrition Facts : Calories 326.3, Fat 7.4, SaturatedFat 3.1, Cholesterol 18.6, Sodium 804.4, Carbohydrate 49.8, Fiber 7.7, Sugar 1.3, Protein 15
MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")
Provided by Marcela Valladolid
Time 28m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
- Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
- To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the Chipotle Mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
- In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.
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