Recipe for Chipotle Chicken Torta

Ingredients:

* 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

Procedure:

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.