AUTHENTIC MEXICAN TORTA RECIPES

Steps:

• Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
• Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn’t stick to the bowl.
• The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
• Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
• Form the dough into a ball and place the dough in a greased bowl.
• Cover the dough with a towel or cloth and leave in a warm place for about an hour.
• Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
• Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
• Cover and let rise again for about 30 minutes.
• Preheat oven to 375 degrees and brush each dough ball with egg whites.
• Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
• They may also be wrapped well and frozen for later use.

Steps:

• Preheat the oven to 450F.   Add 1 tablespoon of butter to a baking dish and put it in the oven for a minute or so to melt the butter.  Dredge the chicken breasts in the butter and season each side liberally with your choice of seasoning (I used salt, black pepper, ground New Mexican chili and ancho chili powder). 
• Bake chicken for 15 minutes or until the center is no longer pink.  Once cooked, cover with foil and let rest for a few minutes before serving. 
• In a blender or food processor add the following ingredients:  1/2 cup mayo, 15-20 sprigs cilantro, juice of 1 lime, 1 garlic clove, 1/4 jalapeno, pinch of salt, and some freshly cracked black pepper.   Combine well and take a taste, adding more lime or cilantro if necessary.
• I usually tear out and discard the inner portion of the sandwich rolls and then put them in the oven for the last few minutes of the chicken bake. 
• To build the sandwiches, each roll gets chicken, fresh avocado slices, and plenty of the Cilantro Lime sauce.  Additional fixings include cheese, pickled jalapenos, tomatoes, and lettuce.