Ingredients
Mexican Chicken Sandwich
F
For the quick pickle
R
Red onion, julienned
L
Lime juice (to taste)
S
Salt
o
pinch of sugar (optional)
F
For the torta
C
Crusty Bread Buns
R
Refried beans (homemade or storebought)
O
Oaxaca or Mozzarella cheese, teared
M
Mexican Shredded Chicken (TINGA DE POLLO)*
S
Sliced tomatoes
A
Avocado
L
Lettuce
M
Mayo
F
Finely chopped cilantro / coriander
Mexican Chicken Tinga
c
500 g chicken thigh fillets
g
2 - 3 garlic cloves minced
c
2 - 3 tbsp chipotles in adobo sauce
d
1 tsp dried oregano
g
1 tsp ground cumin
o
2 tbsp olive oil
w
1 white onion julienne
c
400 g canned chopped tomatoes
c
1 - 2 c chicken stock
b
2 bay leaves
C
Cilantro / Coriander to garnish
S
Salt and pepper to taste
Directions
Mexican Chicken Sandwich
1
For the quick pickle
1
Combine red onion, lime juice, salt, and a pinch of sugar (optional). Let pickle for at least 5 minutes.
2
For the For the Sandwich
1
Open the Bread buns and spread a tbsp of refried beans, add a few strings of Oaxaca or Mozzarella Cheese.
2
Heat in the oven or a toaster for a 5 min to melt the cheese.
3
Add the shredded chicken, avocados, tomatoes, lettuce, the pickles, chopped coriander.
4
Spread a layer of mayo in the bun and close. Enjoy!
