Recipe for Chicken Black Bean Torta
A warm chicken sandwich such as this chicken and black bean torta, served with interesting garnishes, is so much more satisfying than an ordinary cold meat sandwich.
Preparation time: 5 minutes
Cooking time: 5 minutes
Yield: 4 sandwiches
2 tablespoons butter for spreading
4 Bolillos (or small rolls), cut in half lengthwise and excess dough removed from both halves
1 cup refried black beans, or good-quality canned refried black beans
8 tablespoons (2 ounces) grated añejo cheese
1 chicken breast, cut into 4 thin slices crosswise and pounded to 1⁄8-inch thickness
Salt and pepper to taste
Olive oil for coating
1 cup Pickled Red Onions (see the following recipe)
Freshly cracked black pepper
Preheat the broiler or prepare a medium-hot fire in a charcoal or gas grill.
Lightly butter both halves of the Bolillos. Toast on the hot grill or under the broiler until golden, about 3 minutes.
Spread the bottom halves with the black beans, sprinkle with cheese, and warm on a tray in the oven for about 5 minutes.Credit: ©iStockphoto.com/princessdlaf
Season the chicken all over with salt and pepper. Lightly coat a skillet with the olive oil and place over high heat. Sauté the chicken for about 30 to 45 seconds per side, until cooked through.
Place the chicken on the top halves of bread. Top with Pickled Red Onions and plenty of fresh cracked pepper. Close with the bean-lined halves of the bolillos and serve.
Pickled Red Onion
1 red onion, sliced into thin rings
1 teaspoon salt
1⁄2 teaspoon dried oregano
1 habañero chile, seeded and sliced
1⁄2 cup freshly squeezed orange juice
1⁄4 cup freshly squeezed lime juice
Place the onion rings in a bowl and pour on enough boiling water to cover them. Let sit for 2 minutes.
Drain, add the salt, oregano, chile, orange juice, and lime juice, and store in the refrigerator for 4 hours or up to 2 days.
For a turkey torta, purchase thinly sliced, uncooked turkey breast slices and substitute for the chicken.