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Close-up of shredded chicken drenched in glossy orange-red chipotle sauce inside a Chipotle Chicken Torta.
FL Recipes

Chipotle Chicken Torta Recipe: The Ultimate Mexican Street Food Experience

Authentic Chipotle Chicken Torta featuring smoky shredded chicken in adobo, melted Oaxaca cheese, and creamy avocado on a toasted telera roll. A perfect balance of heat and texture for a professional-grade Mexican sandwich.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 645
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Torta Components
  • 4 Telera rolls split and buttered
  • 2 cups (300g) Shredded chicken cooked and unseasoned
  • 3 Chipotle peppers in adobo plus 2 tbsp sauce
  • 1/2 cup (120ml) Chicken stock
  • 1 cup (240g) Refried pinto beans warmed
  • 6 oz (170g) Oaxaca cheese shredded or pulled
  • 2 Avocados sliced thick
  • 1/2 Red onion thinly sliced and pickled in lime juice
  • 1/4 cup Fresh cilantro chopped

Equipment

  • 1 Cast Iron Skillet For toasting bread and charring edges.
  • 1 Blender To create the smooth adobo sauce.

Method
 

Prepare the Chicken
  1. Blend chipotle peppers, adobo sauce, chicken stock, and garlic until smooth.
  2. Combine shredded chicken and sauce in a skillet over medium heat. Simmer for 7 minutes until glossy and thickened.
Assemble the Torta
  1. Butter the telera rolls and sear in a hot skillet until golden-brown charred edges appear.
  2. Spread refried beans on the bottom roll, followed by chicken and Oaxaca cheese. Broil briefly to melt the cheese.
  3. Top with avocado slices, pickled red onion rings, and fresh cilantro leaves.

Nutrition

Calories: 645kcalProtein: 38gFat: 32gFiber: 11g

Notes

Always use a hot skillet for the bread to ensure a crisp barrier for the beans.
Quick-pickle your onions in lime juice for at least 10 minutes for the best visual contrast.
Keyword Chipotle Chicken Torta,Mexican Sandwich,Torta Recipe

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