The Mexican shredded chicken torta (Torta mexicana de pollo desherbrado)

In Mexico, authentic tortas or sandwiches are almost equally as popular as the tacos; they are prepared in many different ways and of course this will depend on the individual preferences, the region and ultimately what you have on hand… If anything characterizes Mexican cuisine it would be the wide range of recipes that a single simple dish may have, giving it a different personality when prepared with ingredients typical of each special region. And if you are looking to give them a professional touch, put your mexican sandwiches on a grill once filled.

Recipe for the Chicken Torta


* 1 lb. boneless, skinless chicken breasts
* 3 guajillo chilies, stemmed
* 1/2 red Jalapeno
* 1/2 clove garlic
* 1 slice of onion
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 teaspoon chicken bouillon powder
* Juice from one orange
* oregano
* oil


1) Put the chicken breasts in a skillet, covering it with water and bring to a boil with a tablespoon of salt; simmer until cooked.

2) Separately, put the three guajillo chilies with jalapeno chili and the slice of onion and the garlic clove in boiling water, then pour al this on to the blender with a little of the broth where they cooked the chicken, add a pinch of oregano, a teaspoon of salt and pepper, the juice from the orange and blend to liquefy.

3) After, shred the chicken, and pour a few tablespoons oil in a pan and add fry the shredded chicken for a few minutes and then pour the sauce we have just liquefied, bring to a boil, check seasoning and adjust salt. The filling for our mexican styled chicken tortas is ready...

Next, to finish our sandwiches, we will use bolillos, birote, baguette or whatever bread rolls you have on hand. Slice the bread rolls in halves with a knife, we spread butter on both insides then fry on the preheated comal or griddle; when our bread is toasted, in the bottom piece first place the shredded chicken, shredded lettuce, slices of tomato on top, avocado, spread a bit of mayonnaise on the top half, close and your torta is ready…

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