1 tb Vegetable oil
1/4 Red onion; sliced very thin
1/2 Poblano chili; roasted,
-seeded,
; and cut julienne
1/4 c Adobo; see * Note
(or your favorite barbecue
-sauce)
1/2 c Shredded cooked chicken
Salt; to taste
Freshly-ground black pepper;
-to taste
1 Bolillo; see * Note
1 tb Mayonnaise
1 tb Chopped fresh cilantro
1/4 c Crumbled Cotija cheese
1 pn Ground cumin
Shredded lettuce
Tomato slices

Heat oil in heavy medium skillet over medium-high heat. Add onion and
sauté until tender, about 5 minutes. Add chili, Adobo sauce and
chicken and stir until heated through. Season to taste with salt and
pepper. Pull open Bolillo lengthwise. Mix mayonnaise, cilantro and
cumin in small bowl. Spread mixture over inside of Bolillo. Line half
of Bolillo with lettuce and half with tomato slices. Spoon chicken
mixture inside. Sprinkle with cheese. Press together and serve. This
recipe yields 1 Torta.

Yields
8 servings

NOTE:

🌶️ Homemade Adobo Sauce

A rich, smoky, slightly spicy sauce that works well with chicken, pork, beef, tacos, enchiladas, or rice.

Ingredients
4 dried ancho chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
2 cloves garlic
½ cup tomato sauce
¼ cup apple cider vinegar
½ cup chicken or vegetable broth
1 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
½ tsp salt
1 tsp brown sugar
1 tbsp olive oil
Directions
Toast the chiles: Heat a dry skillet over medium heat. Toast the ancho and guajillo chiles for about 20–30 seconds per side. Don’t let them burn.
Soak: Place the chiles in hot water for 15–20 minutes until softened. Drain.
Blend: Add the softened chiles, garlic, tomato sauce, vinegar, broth, cumin, oregano, paprika, salt, and brown sugar to a blender. Blend until very smooth.
Cook: Heat the olive oil in a saucepan. Pour in the blended sauce and simmer gently for 10–15 minutes, stirring occasionally.
Adjust: Add a little broth if it’s too thick, or more vinegar if you want extra tang.

Tip: For a smoother sauce, strain it through a fine-mesh sieve after blending.

Storage: Refrigerate in an airtight container for up to about 1 week or freeze in small portions for longer storage.