Coconut Free Tortas
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Learn more →Ingredients
4 servings
For the rolls
- 4 telera rolls (or bolillo rolls), split horizontally
- 2 tbsp neutral oil, divided
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the assembly
- 1 can (16 oz) refried beans
- 2 ripe avocados, pitted and sliced
- ¼ cup pickled jalapeño slices
- 2 medium tomatoes, sliced
- 1 cup shredded iceberg lettuce
- 4 oz oaxaca cheese, pulled into strips (or shredded mozzarella)
- ¼ cup mexican crema
- ¼ cup mayonnaise
For serving
- hot sauce, to taste (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the cumin, smoked paprika, garlic powder, dried oregano, salt, and black pepper. Rub the spice mixture evenly over both sides of each thigh.
- 2
Heat 1 tbsp of the oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and cook undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
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