Chicken Tortas with Salsa Verde and Bacon
Similar to a panini, these sandwiches are crisp on the outside and tender within. The easy pickled onions add a burst of flavor and texture. Get them going first, so they can marinate while you finish the tortas. The recipe is from Sara Deseran, co-founder of the Tacolicious group of restaurants and of MF Chicken, a takeout rotisserie business, all in the San Francisco Bay Area.
*Make with our Mexican-style Pickled Onions
How to Make It
1
Cut bacon in half and fry in a frying pan over medium heat until crisp, about 10 minutes.
2
Make salsa: Husk tomatillos and rinse in warm water. In a blender, purée them with jalapeños, cilantro, garlic, and 2 tbsp. water. Pour into a medium bowl and stir in salt to taste.
3
Add chicken to salsa and toss to coat. Slice rolls and swipe each side with about 1 ½ tbsp. canned refried beans. Add sliced avocado to each, some Mexican-style Pickled Onion or thinly sliced red onion, 2 pieces bacon, and some salsa-coated chicken (leave liquid behind). Carefully close torta.
4
Place 1 torta in a preheated cast-iron skillet over medium heat. Set another cast-iron skillet on top of torta to press it. (A panini grill would also work.) Toast until crisp underneath, 30 seconds to 1 minute. Turn and repeat. Assemble and toast remaining tortas the same way. Serve with lime wedges, if you like.
Ingredients
4 slices thick-cut bacon
4 medium tomatillos
2 chopped jalapeño chiles
1 cup chopped cilantro (leaves and tender stems)
1 small garlic clove
Kosher salt
2 cups shredded rotisserie chicken
4 telera or bolillo rolls (or any large, tender-crumbed, crusty white rolls)
3 cups canned refried beans
1 avocado, sliced
About ½ cup Mexican-style Pickled Onions* or thinly sliced red onion
Lime wedges (optional)
Directions
1
Cut bacon in half and fry in a frying pan over medium heat until crisp, about 10 minutes.
2
Make salsa: Husk tomatillos and rinse in warm water. In a blender, purée them with jalapeños, cilantro, garlic, and 2 tbsp. water. Pour into a medium bowl and stir in salt to taste.
3
Add chicken to salsa and toss to coat. Slice rolls and swipe each side with about 1 ½ tbsp. canned refried beans. Add sliced avocado to each, some Mexican-style Pickled Onion or thinly sliced red onion, 2 pieces bacon, and some salsa-coated chicken (leave liquid behind). Carefully close torta.
4
Place 1 torta in a preheated cast-iron skillet over medium heat. Set another cast-iron skillet on top of torta to press it. (A panini grill would also work.) Toast until crisp underneath, 30 seconds to 1 minute. Turn and repeat. Assemble and toast remaining tortas the same way. Serve with lime wedges, if you like.
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