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Guts Mexican Chicken Torta w/ Black Bean & Pickled Onions

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  • Guts Mexican Chicken Torta w/ Black Bean & Pickled Onions

    Guts Posted April 08, 2006 09:44 AM
    MEXICAN CHICKEN TORTA WITH BLACK BEANS AND PICKLED RED ONIONS



    MAKES 4 SANDWICHES


    2 tablespoons, softened butter
    4 plain, crisp white sandwich rolls – centers partly scooped out
    [in Mexico, these rolls are called “bolillos” but French rolls or light sourdough rolls may be substituted]
    1 cup, refried black beans (canned or homemade)
    8 tablespoons (2 ounces) grated Cotija (anejo) cheese
    [or substitute Monterey Jack or Parmesan, or a combination]
    1 chicken breast – cut crosswise into 4 thin slices, pounded to 1/8 inch thickness
    salt and pepper to taste
    olive oil for sautéing chicken
    1 cup, pickled red onions [*recipe below]
    fresh cracked black pepper



    Cut the bolillos or other rolls in half, lengthwise. Lightly butter the halves and toast them (on a grill or under the broiler, or in a toaster oven) until golden – about 3 minutes. Spread the bottom halves with the black beans, sprinkle with cheese, and warm the roll (bottom) halves on a tray in the oven for about 5 minutes at 300 degrees, or just until the cheese melts.

    Season the chicken slices all over with salt and pepper. Lightly coat a skillet with olive oil, and sauté the chicken for about 30-45 seconds per side, until cooked through. Place the chicken on the top halves of the bread. Top with pickled onions and plenty of fresh cracked pepper. Close the sandwiches with the bean-covered halves of the rolls, and serve immediately.



    *PICKLED RED ONIONS


    one red onion, sliced into thin rings
    1 teaspoon, salt
    1/2 teaspoon, dried oregano
    1 habanero chile – seeded and sliced
    [or substitute milder green chile of your choice],
    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. Allow to stand for 2 minutes. Drain. Add the salt, oregano, the chile and the juices, toss well and store in the refrigerator for 4 hours (for best flavor). Will keep, refrigerated, up to 2 days.



    Recipe by Susan Feniger and Mary Sue Milliken with Helen Siegel
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