Savor the authentic flavors of Mexico with this mouthwatering Mexican Torta recipe that comes together in just 30 minutes. This hearty sandwich combines perfectly seasoned ingredients between crusty bread, delivering a satisfying meal that’s both quick and delicious. Whether you’re planning a casual lunch or a relaxed dinner, this protein-packed torta offers 28g of protein while keeping the prep work minimal. The best part? You’ll have this restaurant-worthy creation ready to enjoy in less time than it takes to get takeout.
Fresh Mexican Torta Ingredients
- Chicken Breasts: 4 halves, perfect for tenderizing to an even thickness
- Torta Rolls: 4 rolls (ciabatta works great), should be fresh for best results
- Spreads: ¼ cup mayonnaise, ⅓ cup refried beans, ½ avocado (mashed)
- Cheese: 2 mozzarella string cheese, adds delightful meltiness
- Coating: 1 cup breadcrumbs, 2 large eggs for dipping
- Oil: 3-5 tablespoons vegetable or canola oil for frying
- Extra Kick: 1 can pickled jalapeños for authentic Mexican flavor
Step-by-Step Preparation
- Prepare the Chicken: Flatten chicken breasts between plastic wrap until even thickness – this ensures perfect cooking!
- Set Up Station: Place breadcrumbs and beaten eggs in separate shallow bowls for easy coating
- Cook Chicken: Heat oil, coat chicken in egg then breadcrumbs, fry until golden brown on each side
- Toast Rolls: Give your ciabatta rolls a quick toast for that perfect crunch
- Layer Spreads: Top half gets mayo, beans, and avocado spread in thin, even layers
- Assemble: Bottom half gets chicken, mozzarella strings, and zesty jalapeños
- Finish: Join both halves and serve right away while everything’s warm and fresh
Cooking Techniques
Getting that perfect crispy chicken is super easy! The key is pounding the chicken thin – this helps it cook quickly and evenly. When you’re breading, try to keep one hand for wet ingredients (eggs) and one for dry (breadcrumbs) to avoid creating a sticky mess. Watch for a golden-brown color on each side of the chicken – that’s your signal for perfectly cooked meat.
Variations & Substitutions
This Mexican torta is super flexible! Not a fan of chicken? Try thin-sliced pork or turkey instead. For a vegetarian twist, use grilled portobello mushrooms. You can swap the mozzarella for Oaxaca cheese or Monterey Jack for more Mexican flavor. Don’t have ciabatta? Any sturdy roll will work – French rolls or bolillo rolls are great options. If you want less heat, replace pickled jalapeños with mild green chiles or pickled carrots.
Serving Suggestions
Make your torta meal extra special with some tasty sides! Mexican street corn (elote) or a simple side salad with lime dressing works great. Want something lighter? Try fresh cucumber slices sprinkled with chili lime seasoning. A bowl of tortilla chips with fresh salsa or guacamole makes this meal feel like a real Mexican feast!
Storage Tips
The best way to enjoy this torta is right away while the bread is toasty and the chicken is hot! If you need to prep ahead, cook the chicken and store it in the fridge for up to 2 days. When you’re ready to eat, warm up the chicken in a pan, toast your bread fresh, and add all your toppings. The refried beans and mashed avocado are best made just before serving to keep everything fresh and yummy.
Mexican Torta
Equipment
- Skillet
- Meat mallet
- Shallow bowls
Ingredients
- 4 chicken breast halves
- 4 torta rolls ciabatta rolls or similar
- 1/4 cup mayonnaise
- 1/3 cup refried beans
- 1/2 avocado mashed with a fork
- 2 mozzarella string cheese
- 1 cup breadcrumbs
- 2 large eggs
- 3-5 Tablespoons oil vegetable or canola oil
- 1 can pickled jalapenos
Instructions
- Place the chicken breast halves in between plastic wrap and use a meat mallet or rolling pin to gently pound them until thin.
- Place a skillet over medium-high heat and coat with oil. Add breadcrumbs to a shallow bowl. Add eggs to another shallow bowl and beat well. Dip the chicken in the egg mixture on both sides, and then coat with breadcrumbs on both sides. Place in the pan with the hot oil. Cook for a a few minutes on one side, until browned, then flip and cook on the other side until cooked through.
- Slice the ciabatta rolls in half and toast them.
- On the inside top half of the roll, spread a thin layer of mayonnaise, followed by a thin layer of refried beans and then a thin layer of mashed avocado. Top the bottom half of the roll with cooked chicken, a few strings of mozzarella cheese, and a few pickled jalapeños. Sandwich the roll together. Serve immediately.
