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Salsa Verde Shredded Chicken Tortas
Andre Lewis

Salsa Verde Shredded Chicken Tortas

These tortas start with chicken thighs simmered directly in salsa verde, which means the meat and sauce taste like one thing instead of leftovers introduced at the end. Refried beans give the roll a moisture barrier and avocado cools the chiles. Scrape out a little bread from the top half if your bolillos are especially dense.
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Prep Time 18 minutes
Cook Time 35 minutes
Total Time 53 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 cups salsa verde
  • 1/2 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 can 15 oz refried pinto beans
  • 4 bolillo rolls split
  • 1 large avocado cut into 12 slices
  • 1/2 cup crumbled queso fresco

Method
 

  1. Combine the chicken, salsa verde, broth, cumin and salt in a covered skillet and bring it to a gentle simmer.
  2. Cook over medium-low heat for 22 to 28 minutes, turning once, until the thighs reach 165°F.
  3. Transfer the chicken to a bowl, shred it with 2 forks and stir in 1/2 cup of the reduced skillet sauce.
  4. Warm the refried beans in the same skillet for 3 to 4 minutes and toast the bolillo cut sides under the broiler for 1 minute.
  5. Spread each roll with warm beans and add one-fourth of the shredded chicken, 3 avocado slices and 2 tablespoons queso fresco.
  6. Spoon 1 tablespoon thick salsa-verde pan sauce over each filling and close the tortas.