The Chicken Chipotle Crema Torta (Torta de pollo y crema de chipotle)

A delicious chicken torta recipe for a spicy mexican sandwich I wouldn’t hesitate to put on my restaurant's menu, if only I had a restaurant; serve with fries or fried eggplant and a bit of salad and you have a delicious mexican snack!

A plate with Mexican Torta and fried eggplants

Recipe for Chipotle Chicken Torta


* 6 Bolillo bread rolls
* 6 Boneless skinless chicken breasts or thighs in equivalent quantity
* 2 tablespoons butter
* 4 mature red tomatoes
* 1 yellow onion, quartered
* 1 clove of garlic
* 1/2 small can of chipotle in adobo
* 1/2 cup Cream
* 1 bunch fresh cilantro, washed
* 1/2 red onion, chopped and marinated in vinegar
* Refried black beans, seasoned with salt and cumin
* Salt to taste


1) Slice the chicken in small strips

2) Make the butter melt in a skillet, then in it fry the chicken strips; season with salt, cover the pan and simmer; we do not want the chicken to get dry.

3) Separately, roast the tomatoes in the oven or on a comal, onion and garlic. Put the vegetables in the bowl of a blender then liquefy, also adding the cream and the chipotles (amount to taste).

4) Pour the blended chipotles with cream liquid with the cooked chicken pieces, check seasoning and simmer for 10 minutes more; your chipotle chicken stuffing is ready.

5) Slice the bolillo rolls in halves, remove some bread on both sides. Spread some butter on each half, then fry on a skillet already hot over high heat. Spread generously some refried beans on the bottom, ladle some chipotle chicken over then sprinkle some chopped cilantro leaves; top with some chopped onions.

mexican recipes

Privacy policy. Click on the chile to go back to main page!