Mexican-Style Chicken Torta
A recipe for classic Mexican-style chicken tortas, made with seasoned and shredded chicken, topped with refried beans, Mexican crema, tomato, onions and your favorite hot sauce.
We go out for Mexican food frequently. There are several excellent independently-owned Mexican restaurants nearby, and we love the variety from place to place. It is interesting to note the flavor differences from the same basic recipe, especially the classic Chicken Torta.
A torta is essentially a Mexican-style sandwich. The flavor variations come from the toppings but primarily the method used to cook the meat. I can’t say that I like one over any of the others, but the style and seasonings depend on my mood.
Do I want grilled and chopped chicken today? Or slow cooked pulled chicken?
We cooked some at home this weekend and opted for a slower cook method, then shredding the chicken, much like one of our favorite local places.
You can easily vary your toppings, such as guacamole, roasted jalapeno peppers or even roasted habanero peppers for those who can handle the heat, and your own homemade salsa or hot sauce.
Try Some of My Other Popular Sandwich Recipes
- Spicy Grilled Chicken Sandwich with Smoked Gouda and Habanero Hot Sauce
- The Ultimate Leftover Pot Roast Sandwich
- Prime Rib Sandwich with Roasted Poblanos and Garlic Mayo
- Mexi Cheesesteak Sandwiches
- Pulled Pork Mexican Torta Sandwich
- Ancho BBQ Pulled Pork Sandwich on Texas Toast
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 1 large chicken breast
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 sandwich sized Mexican torta bread loaves
- 1 teaspoon butter or equivalent of oil
- 1 cup refried beans warmed
- 2 tablespoons crema
- 1 small tomato chopped
- ½ small onion chopped
- Favorite Hot Sauce
Chop the chicken breast, then lightly oil.
In a small mixing bowl, combine chili powder, cumin, garlic powder, and salt and pepper to taste. Mix well. Or, you can use a store bought taco seasoning mix.
Rub the chicken with your seasoning mixture.
Heat a pan to medium-high heat and sear the chicken on each side, about 1 minute per side.
Add to a slow cooker with 2 cups water and cook on medium-low for about 4 hours, until chicken is very fork tender.
Once chicken is ready, drain and shred the chicken with a fork. Set aside.
Lightly butter the torta slices and grill them lightly.
To each sandwich bottom, spread warmed refried bean, then add chicken and crema. Top with tomato, onion, hot sauce or other fixings.