Chicken Tortas with Chipotle Crema
WHAT YOU NEED
- 4 large boneless skinless chicken breast, sliced in half or pounded
- 1 teaspoon cumin seed
- 1 teaspoon garlic powder
- 1 ½ teaspoon paprika
- 1 teaspoon cayenne pepper (or less if you desire less heat)
- 4 garlic cloves, mashed
- 1 lime, juiced
- Salt and pepper, to taste
- 1-2 tablespoons grapeseed oil
- 4 ciabatta buns, sliced in half
- For the Sauce:
- 2 tablespoons adobo chile sauce
- Juice of ½ lime
- 8-ounce Cacique Crema Mexicana
- 1 teaspoon honey
- To garnish:
- 1 package of Cacique Cojita cheese, crumbled
- ½ head of romaine Lettuce
- 1 tomato, thinly sliced
- ½ cup purple cabbage, thinly sliced
- ¼ sweet yellow onion, thinly sliced into rings
HOW TO MAKE IT
- Begin by marinating the chicken. Place the chicken breasts in a bag with cumin seed, garlic powder, paprika, cayenne pepper, crushed garlic, lime juice, salt and pepper. Refrigerate for at least 15 minutes or more to marinate.
- Make the adobo sauce by combining the chile sauce, juice of ½ a lime, honey, and sour cream. Whisk until combined and set aside.
- Once the chicken is done marinating, take it out of the refrigerator. Heat a large non-stick skillet with grapeseed oil. Then, place the chicken in and sauté for 4-5 minutes per side, or until fully cooked. Put the tortas together by spreading the chipotle sauce onto the buns, topping with the crumbled Cacique Cojita cheese, chicken, and whatever other toppings you desire! Enjoy!
