Salsa Macha Chicken Torta
A torta is a Mexican sandwich, filled with seasoned meats and any number of toppings limited only by your imagination, served on a fluffy, crusty roll. Telera rolls are traditionally used when making tortas but if you can’t find them, feel free to use bolillo or torpedo rolls. Avoid using ciabatta or baguette when making this sandwich, since they can be tough and chewy. This is a stacked, hearty sandwich, and a chewy bread can make your sandwich hard to eat without losing the filling.
Any meat, bean, or cheese can be used to make a torta; in this recipe we featured chicken milanesa, which is breaded and fried. Steak or pork can also be done milanesa style and would also be delicious with Salsa Macha Mix blended into the breading. This torta has Salsa Macha Mix wherever we could think to put it—it’s in the breading, the mayonnaise, and drizzled onto the sandwich in an actual salsa—so you get to experience the many ways this blend can be enjoyed, in one sitting.
1 pound boneless, skinless chicken breast
1/2 cup AP flour
4 Tablespoons Salsa Macha Mix, divided
2 eggs
2 Tablespoons milk or water
1 cup panko bread crumbs
1/2 cup mayonnaise
Oil for cooking
4 telera, bolillo, or torpedo rolls
Lettuce, red onions, jalapenos, and avocado slices
Prepared Salsa Macha
1. Cut chicken into four equal pieces, and pound lightly or filet them to get even pieces of chicken that will help them cook quickly and evenly.
2. Whisk flour with 2 Tablespoons Salsa Macha Mix and place in a shallow bowl or plate. Whisk eggs with milk or water and place in a shallow bowl. Put panko bread crumbs in a third bowl or plate.
3. Whisk mayonnaise with remaining 2 Tablespoons Salsa Macha Mix. Set aside.
4. Take one chicken breast and coat in seasoned flour, then in egg mixture, then in panko crumbs. Repeat until all chicken breasts are fully coated.
5. Pour cooking oil in a pan and heat until oil is rippling. Toss in a small piece of remaining panko; if it sizzles, the oil is ready.
6. When oil is ready, ease chicken breasts into hot oil. Don’t crowd the pan; cook in batches if necessary. Cook 4-5 minutes, until chicken is golden brown on one side. Flip and cook the second side. When both sides are golden, remove to a paper towel-lined plate to drain.
7. Split rolls. Layer in lettuce, cooked chicken breast, sliced red onions, jalapenos, and avocado. Smear the top of the sandwich the spiced mayonnaise. Drizzle with prepared Salsa Macha.
