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Torta (Mexican) Chicken or Sardine Sandwich
Submitted by: FoFa

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FoFa says: "This spicy sandwich is inspired by one often served in the city of Xalapa in the Mexican state of Veracruz. Itís called pambazo, which is also the name of the flaky roll itís made with.
Also roasted jalapenos instead of chipotles can be used in a pinch, or even roasted milder chilies if more to your taste."

1/4 cup cooked black beans (you can use canned but homemade will taste better)
1 whole wheat hamburger bun
1/4 ripe medium avocado, sliced thin
Salt to taste
Lime juice to taste
A generous handful of shredded lettuce, cabbage, arugula, spinach or watercress
1 teaspoon vinegar (sherry, white wine or red wine)
1 ounce shredded cooked chicken breast, or 1/2 can (3.5 ounces) sardines packed in olive oil or water, drained
A few slices of canned chipotle chile (more to taste)
1 small tomato, sliced (omit if not in season or you don't like them like me)
A few slices onion, soaked for five minutes in water to cover, then drained and rinsed (optional)

Mash the black beans, and make sure theyíre well seasoned.
Spread over the top and bottom halves of the hamburger bun.
Layer the avocado over the beans on the bottom half of the bun, and sprinkle with salt and lime juice to taste.
Top the avocado slices with the chicken or sardine fillets and the sliced chipotle.
Toss the salad greens with the vinegar or additional lime juice until thoroughly coated, and pile on top of the chicken or sardines and chipotles.
Top with a layer of sliced tomatoes and onion if desired, and cover with the top bun.
Press down and wrap the sandwich tightly in plastic wrap.
If possible, allow to sit for 10 to 15 minutes, or for several hours in the refrigerator, before eating.

Have a question about this recipe?   » Email FoFa


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