Chicken Torta

Instructions

1. 1

   Season and Cook the Chicken

   • In a small bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, 3/4 tsp salt, and black pepper.
   • Pat the chicken breasts dry and season them generously on all sides with the spice mixture.
   • Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the chicken in the skillet and cook for 6-8 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
   • Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes.
2. 2

   Shred the Chicken and Prepare Toppings

   • Once rested, use two forks to shred the chicken into bite-sized pieces. Set aside.
   • In a small bowl, mash the avocado with the lime juice and the remaining 1/4 tsp of salt. This prevents browning and adds flavor.
   • If you haven't already, slice the tomato and red onion, and shred the lettuce.
3. 3

   Toast the Rolls

   • Slice the bolillo rolls in half horizontally.
   • Brush the cut sides of the rolls with melted butter.
   • Place the rolls cut-side down on a griddle or in a clean skillet over medium heat. Toast for 2-3 minutes until golden brown and slightly crispy.
4. 4

   Assemble the Tortas

   • Spread a generous layer of warm refried beans on the bottom half of each toasted roll.
   • Spread mayonnaise on the top half of each roll.
   • Divide the shredded chicken evenly among the four bottom buns, piling it over the beans.
   • Layer with tomato slices, red onion, and shredded lettuce.
   • Top with the mashed avocado, pickled jalapeño slices, and a generous sprinkle of crumbled queso fresco.
5. 5

   Serve Immediately

   • Place the top half of the roll over the fillings.
   • Press down gently to compact the torta slightly. Serve immediately while warm for the best texture and flavor.