📝 About This Recipe
A cornerstone of Mexican street food culture, the Torta is a masterclass in sandwich architecture, layering textures and temperatures into a crusty bolillo roll. This version features a crispy, golden chicken Milanesa paired with creamy avocado, smoky chipotle beans, and bright pickled jalapeños. It’s a hearty, soul-satisfying meal that captures the vibrant energy of a bustling Mexico City lunch counter.
🥗 Ingredients
The Chicken Milanesa
- 2 large Chicken breast (halved lengthwise and pounded to 1/4 inch thickness)
- 1/2 cup All-purpose flour (seasoned with salt and pepper)
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Breadcrumbs (preferably Mexican-style or Panko for extra crunch)
- 1/2 cup Vegetable oil (for shallow frying)
The Foundation & Spreads
- 4 pieces Bolillo or Telera rolls (freshly baked if possible)
- 1 cup Refried black beans (warmed)
- 1/2 cup Mayonnaise (Mexican crema-style or standard)
- 1 tablespoon Chipotle peppers in adobo (finely minced into a paste)
- 2 tablespoons Unsalted butter (softened)
The Fresh Toppings
- 6 ounces Queso Oaxaca (shredded or pulled into strings)
- 2 ripe Avocado (sliced thinly)
- 2 pieces Roma tomatoes (sliced into rounds)
- 1/2 small White onion (thinly sliced into rings)
- 1/4 cup Pickled jalapeños (sliced)
- 1 cup Shredded iceberg lettuce (for crunch)
👨🍳 Instructions
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1
Prepare the chicken by placing the halves between plastic wrap and pounding them gently with a meat mallet until they are an even 1/4-inch thickness.
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2
Set up a breading station with three shallow bowls: one with seasoned flour, one with the beaten eggs, and one with the breadcrumbs.
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3
Dredge each chicken piece in flour, dip into the egg wash, and finally coat thoroughly with breadcrumbs, pressing down to ensure the coating adheres.
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4
Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, fry the chicken for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
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5
In a small bowl, mix the mayonnaise with the minced chipotle in adobo to create a smoky spread.
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6
Slice the bolillo rolls in half lengthwise. Spread a thin layer of butter on the cut sides.
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7
Heat a griddle or clean skillet over medium heat and toast the rolls, cut-side down, until they are golden and crisp.
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8
Spread a generous tablespoon of warm refried beans on the bottom half of each toasted roll.
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9
Spread the chipotle mayo on the top half of each roll.
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10
Place the hot chicken Milanesa on top of the beans. Immediately add the Queso Oaxaca so it begins to melt from the heat of the chicken.
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11
Layer on the tomato slices, onion rings, and pickled jalapeños.
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12
Top with a thick layer of avocado slices and a handful of shredded lettuce.
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13
Close the sandwich and press down firmly to marry the flavors. For an extra touch, return the assembled sandwich to the griddle for 30 seconds to further melt the cheese.
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14
Slice diagonally and serve immediately while the bread is still warm and crusty.
💡 Chef's Tips
Always toast your bread with butter; it creates a fat barrier that prevents the beans and mayo from making the roll soggy. If you can't find Queso Oaxaca, use Muenster or Monterey Jack for a similar melt. Pounding the chicken is essential—it ensures the meat cooks quickly and stays tender before the breading burns. For a vegetarian version, substitute the chicken with a thick slice of roasted eggplant or a breaded portobello mushroom. Don't skip the pickled jalapeños; the acidity is necessary to cut through the richness of the fried chicken and avocado.
🍽️ Serving Suggestions
Serve with a side of crispy plantain chips or Tajin-sprinkled cucumber slices. Pair with a cold Hibiscus (Agua de Jamaica) or a classic Horchata to balance the spice. A side of salsa verde or extra chipotle sauce is perfect for those who want more heat. Enjoy with a Mexican lager garnished with a lime wedge for the ultimate street food experience.