Since food has always been something that brought everyone in our family together, it’s no wonder that one of the childhood memories that stands out most to me was my after-school snacks. I used to come home from school starving after whatever sports I was playing that year, hoping my mom or babysitter had prepared me something tasty in the kitchen. Often times it was sandwiches, made with some sort of leftover protein from dinner the night before. This is what brought me to the idea of a torta as a fun after school snack recipe.
A torta is a Mexican sandwich, often served on a crispy roll of some sort, and served hot or cold. I love the idea of using whatever protein you have left over from the night before, chicken, carnitas, steak, etc., or cooking up something fresh, and building a tasty sandwich as a snack. The other beauty of this sandwich is that you can spread just about anything on it – refried beans, guacamole, a cream sauce, fresh or sautéed veggies, the possibilities are endless!
So, next time you are looking for a nutritious after school snack, look no further than this torta recipe. It is so simple to make, and the flavors are out of this world!
WHAT YOU NEED
- 4 large boneless skinless chicken breast, sliced in half or pounded
- 1 teaspoon cumin seed
- 1 teaspoon garlic powder
- 1 ½ teaspoon paprika
- 1 teaspoon cayenne pepper (or less if you desire less heat)
- 4 garlic cloves, mashed
- 1 lime, juiced
- Salt and pepper, to taste
- 1-2 tablespoons grapeseed oil
- 4 ciabatta buns, sliced in half
- For the Sauce:
- 2 tablespoons adobo chile sauce
- Juice of ½ lime
- 8-ounce Cacique Crema Mexicana
- 1 teaspoon honey
- To garnish:
- 1 package of Cacique Cojita cheese, crumbled
- ½ head of romaine Lettuce
- 1 tomato, thinly sliced
- ½ cup purple cabbage, thinly sliced
- ¼ sweet yellow onion, thinly sliced into rings
HOW TO MAKE IT
- Begin by marinating the chicken. Place the chicken breasts in a bag with cumin seed, garlic powder, paprika, cayenne pepper, crushed garlic, lime juice, salt and pepper. Refrigerate for at least 15 minutes or more to marinate.
- Make the adobo sauce by combining the chile sauce, juice of ½ a lime, honey, and sour cream. Whisk until combined and set aside.
- Once the chicken is done marinating, take it out of the refrigerator. Heat a large non-stick skillet with grapeseed oil. Then, place the chicken in and sauté for 4-5 minutes per side, or until fully cooked. Put the tortas together by spreading the chipotle sauce onto the buns, topping with the crumbled Cacique Cojita cheese, chicken, and whatever other toppings you desire! Enjoy!