Chicken thighs Lime juice Garlic clove Olive oil (for the marinade) Ground cumin Ground oregano Salt Pepper Avocado sliced Olive oil (to cook the chicken) Telera bread rolls bolillo, baguette, or bread of your choice. Pickled jalapeños slices Mayonnaise Lettuce Tomato slices Red onion slices
In a large glass container, add chicken, lime juice, garlic, olive oil, cumin, oregano, salt, and pepper. Cover and refrigerate for at least one hour, or overnight.
Cook the chicken until no longer pink in the center. About 4-5 minutes, for each side. Remove from heat and let cool.
Have the ingredients ready to start assembling this Chicken Torta.
Slice the bread into two halves on your cutting board. Add mayonnaise to the top half of the bread, chicken, avocado, pickled jalapeños, tomatoes, onions, and red onion slices to the bottom half. Place the top half to the bottom half.
For our vegan friends, substitute grilled portobello mushrooms or tofu for chicken, and use vegan cheese and mayonnaise.