Mexican Torta Recipe with Chicken and Ancho-Lime Cream Sauce

🧂 Ingredients

• 12 ounces chicken breast
• 1 teaspoon garlic powder
• 1 tablespoons taco seasoning
• ½ teaspoon salt
• 1 teaspoon olive oil
• 2 ancho peppers
• 2 cloves garlic

  chopped
• ½ small onion

  chopped
• ½ cup chicken broth or Mexican style beer
• 4 torta buns

  toasted (if you can't find torta buns, you can use other bread rolls)
• 1-2 tablespoons reserved ancho paste

  recipe below
• 4 tablespoons crema
• Juice from half a lime
• Roasted jalapeno peppers for topping
• Hot sauce for serving

Instructions

• 1 Heat a pan to medium heat and hit it with some olive oil.
• 2 Seasoning the chicken breasts with garlic powder, taco seasoning and salt. Sear
  each side a couple minutes, then reduce heat.
• 3 Add chicken broth or beer and let it sizzle up. Cover and cook it nice and slow
  about 30 minutes or so. If it dries out, just add a bit more broth or beer.
• 4 While the chicken is cooking, add the ancho peppers to a small pot with about a
  cup of water and bring to a boil. Remove from heat and let it steep about 20
  minutes or so.
• 5 Seed and stem the anchos and add to a food processor with the garlic, onion, and
  a couple tablespoons of the ancho water. Process to a thin paste.
• 6 Add the paste to the pan with the chicken, but reserve a couple tablespoons.
• 7 Add the reserved ancho paste with crema and lime juice. Mix well and refrigerate
  until ready to use.
• 8 When the chicken is ready, shred it with a fork and set onto toasted buns.
• 9 Top with your ancho-lime cream sauce (crema), sliced jalapeno peppers and your
  favorite hot sauce.

Nutrition Info