Tijuana Torta
Experience the bold, authentic flavors of Mexican street food with this Tijuana Torta recipe—perfect for lunch or a satisfying dinner. This hearty sandwich features tender, spice-rubbed chicken breasts, perfectly cooked and layered onto lightly toasted bolillo rolls. A creamy avocado spread with a tangy hint of lime pairs beautifully with warm refried beans and a touch of mayonnaise to create a rich, flavorful base. Toppings like shredded lettuce, juicy tomato slices, pickled jalapeños, and optional cotija cheese add texture and that classic Tijuana flair. Quick to prepare and irresistibly delicious, this recipe is ideal for anyone craving a taste of Mexico in the comfort of their home.
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Recipe Information
Ingredients
- 4 pieces Bolillo rolls (or crusty sandwich rolls)
- 2 pieces Chicken breasts
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 pieces Avocados
- 1 tablespoon Lime juice
- 1 cup Refried beans
- 0.25 cup Mayonnaise
- 0.25 cup Pickled jalapeños
- 1 cup Shredded lettuce
- 1 piece Tomato, sliced
- 0.25 cup Cotija cheese (optional)
Instructions
Slice the bolillo rolls in half lengthwise and lightly toast them in the oven or on a griddle to enhance their flavor and texture.
Pound the chicken breasts to an even thickness, ensuring they cook evenly.
In a small bowl, mix together cumin, chili powder, paprika, garlic powder, salt, and black pepper. Rub this spice mixture evenly over the chicken breasts.
Heat olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.
In a separate bowl, mash the avocados and mix in the lime juice to make a smooth spread.
Heat the refried beans in a small saucepan over low heat until warm, stirring occasionally.
To assemble the tortas, spread a thin layer of mayonnaise on the bottom half of each toasted roll. Follow with a layer of refried beans.
Add a few slices of the cooked chicken on top of the beans, then spread the mashed avocado over the chicken.
Layer on shredded lettuce, sliced tomato, and pickled jalapeños. Sprinkle with cotija cheese, if desired.
Place the top half of the roll on the assembled sandwich and gently press down. Repeat with the remaining rolls and ingredients.
Serve immediately and enjoy your flavorful Tijuana Tortas!
Nutrition Facts
Calories |
3034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 4802 mg | 209% | |
| Total Carbohydrate | 210.4 g | 77% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 11.2 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 736 mg | 57% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3462 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
