Pressure Cooker Mexican Torta Recipe You Gonna Love
Our favorite Mexican Torta sandwich includes crispy, breaded chicken (chicken milanese), cheese, refried beans, guacamole, and pickled peppers.
Equipment
- 1 Large skillet for frying
Ingredients
Main ingredients
- 4 chicken breast halves these are the star protein players in this sandwich
- 4 torta or ciabatta rolls soft but sturdy rolls work best to hold everything in place
- ¼ cup mayonnaise gotta get that creamy layer on your bread for richness
- ⅓ cup refried beans they add a nice smooth texture and tons of flavor
- 1 avocado mashed; you know this adds the fresh and buttery goodness that ties it all together
- 2 mozzarella string cheese sticks or shredded mozzarella/oaxaca cheese melty melts into the warm chicken real nice
- 1 cup breadcrumbs for that crispy coating on your chicken before frying
- 2 large eggs beat 'em up to mix with breadcrumbs for that perfect crust
- 3-5 tablespoons vegetable or canola oil gets your chicken golden and crispy without fuss
- 1 can pickled jalapeños spicy kick that wakes up all the flavors
Instructions
Instructions
- First, preheat your oven to 375 degrees Fahrenheit (190 Celsius). This plays a role later to toast the sandwiches just right.
- In a bowl, mix your breadcrumbs with the beaten eggs till it forms a kinda thick paste. This coating sticks better that way.
- Coat each chicken breast half real good with that breadcrumb-egg paste. Don’t be shy or you’ll miss the crunch.
- Heat the oil in a large skillet over medium heat. You want it hot but not smoking or burning.
- Fry the coated chicken breasts for about 5-7 minutes each side until golden brown and fully cooked through. You gotta watch them and flip carefully.
- Remove the chicken and let it cool a bit. Then slice it nice and thin so it'll slide into your sandwich easily.
- Spread mayonnaise inside the rolls, add a layer of refried beans next. Stack on the sliced chicken, mashed avocado, cheese, and a sprinkle of pickled jalapeños. Close it up, slice in half, and you’re ready to chow down.
Notes
Yield: 4 Sandwiches. Serving Size: 1 Sandwich.
Refried Beans: I use one can of pinto beans and mash the beans with a fork. Season with a little salt, cumin and garlic powder, to taste.
Cheese: In Mexico they use Oaxaca cheese, but mozzarella is a good substitute if you can't find it.
Jalapeños: I love the La Costeña Brand of pickled jalapeños found in the Mexican aisle at any grocery store.
Refried Beans: I use one can of pinto beans and mash the beans with a fork. Season with a little salt, cumin and garlic powder, to taste.
Cheese: In Mexico they use Oaxaca cheese, but mozzarella is a good substitute if you can't find it.
Jalapeños: I love the La Costeña Brand of pickled jalapeños found in the Mexican aisle at any grocery store.