Torta mexicana has been making an appearance on our breakfast and brunch tables lately (depends on how late we're up on a weekend!), now that the weather's turning chilly and a more filling breakfast is suddenly very desirable. The great thing about this traditional Mexican sandwich is that it can be as light or as heavy as you like; the choice of fillings is really up to you. Think of it as more substantial than a taco but not greasy like a burger would. The result is the perfect lazy breakfast food for the weekend.
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Torta mexicana recipe
- Mexican tortas or, if you can't get them, ciabatta rolls, sliced in half
- Refried beans, a can
- String cheese, mozzarella, or cheddar
- A ripe, fresh avocado, sliced and mashed
- Pickled jalapenos, to taste
- A raw egg, beaten
- Panko bread crumbs, 100g
- Raw chicken breasts, 2
1. Preheat the oven to 400°F/200°C/gas mark 6.
2. Dip the chicken breasts in the egg, then into the breadcrumbs, ensuring all sides are covered. Place in a lined baking tray and bake for 25-30 minutes, depending on the size of the breasts.
3. Cover one side of the torta/ciabatta with a layer of the beans, mashed avocado, and jalapenos.
4. Cover the other side with mayo and cheese.
5. When the chicken breasts are golden and cooked through, take them out and cool for a few minutes.
6. Slice the chicken and sandwich it between the two torta sides. Voila!
Tip: You can experiment with ingredients here: use slaw or grated carrot instead of avocado, add onion and pickled gherkin, or replaced the mayo with hummus. There's really no limit to what you can put in the torta, provided you like the flavours together.
Vegetarian torta Martha Stewart's way
If you're trying to eat less meat, or simply prefer a meat-free breakfast, try Martha Stewart's brilliant alternative to chicken: sweet potato. According Martha, all you have to do is slice your sweet potato, and bake it covered in breadcrumbs in exactly the same way you would the chicken. Pre-slicing the sweet potato will ensure it cooks through quickly enough. We're also spotting a variety of pickled veggies here, including carrots and broccoli. Yum.