A torta is basically a sandwich. This Cuban/Mexican sandwich can be made using any type of protein. Chicken, steak, pork, and even scrambled eggs can top this veggie packed delight.
I decided to try and recreate this delicious torta after eating one with friends at Las Delicias. Las Delicias makes the BEST tortas. The one I had the other night was made with eggs… yum!
Tonight’s version is made with chicken. Either way, it is oh so good and you MUST try one soon.
Time: 15 minutes
chicken, cooked and shredded (enough for 2)
1/3 c. enchilada sauce
1/4 c. refried beans
2 soft but crusty rolls or baguette
avocado slices, optional
tomato slices, optional
onion slices, optional
jalapeño slices, optional
Heat chicken with enchilada sauce. Cook until meat is thoroughly saturated with sauce. Spread refried beans on one side of the split bread and spread sour cream on the other. Toast until slightly crispy. Top bread with meat and veggies.
- Try different meats and sauces. You could use leftover fajita meat that has been marinated and cooked… that would be yummy.
- If you choose to use scrambled/omelet eggs, you can omit the enchilada sauce. Add a little hot sauce or salsa to your eggs instead.
- I topped mine with hot sauce.
- I used a whole wheat baguette but it wasn’t soft enough and made the sandwich messier than normal.
- I served mine with a side of corn, bell peppers, onions, and jalapeños seasoned with a little salt, cumin, garlic powder, and chili powder.