Chicken Torta (Torta de Pollo)

 Torta is a special kind of sandwich served on a roll stuffed with any number of savory fillings. 
The Tortas are traditionally filled with spiced chicken, beans, avocado, tomato, onion, and queso fresco. 

Torta de Pollo (Chicken Torta)

Print Friendly and PDF

The Tortas are traditionally filled with spiced chicken, avocado, tomato, onion, and queso fresco.

  • 4 boneless, skinless chicken breast
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 2 whole chipotle chilies in adobo
  • 1 tbsp minced garlic
  • 1 tsp sugar
  • 1 tsp oregano
  • 1 tsp chicken flavored bouillon
  • 6 bolillo rolls, cut in half
  • Toppings: Refried beans, avocado slices, diced onions, sliced tomatoes, Queso fresco

  1. Combine oil, vinegar, chipotle chilies, bouillon powder, garlic, oregano, and sugar in a resealable plastic bag. Add chicken and turn to coat thoroughly. Marinate for at least 30 minutes, turning occasionally, in the refrigerator
  2. Remove chicken from marinade; discard remaining marinade. Grill over medium direct heat for 12 to 16 minutes, turning once. Transfer chicken to a cutting board and allow to rest for 5 minutes. Thinly slice chicken across the grain.
  3. To assemble the Torta: Place roll halves onto a large cutting board, carefully scoop out bread leaving the crust.
  4. To assemble the Torta: Line the bottom half with the refried beans and then top with chicken slices. Arrange a single layer of each desired topping ingredient on top of the chicken ending with the top half of the bread. Firmly press the sandwich together.