Tortas are everyday Mexican sandwiches, usually enjoyed for lunch on the go. They can be filled with anything as simple as ham and cheese, or with more elaborate fillings such as milanesas (breaded and fried cutlets). What makes tortas so much fun to eat is the array of toppings at your disposal—chiles, salsas, beans, avocado, cheeses, you name it which makes them customizable to every palate. I much prefer chicken thighs to the breasts because they don’t get stringy. You may leave the chicken thighs whole or slice them before assembling the tortas; however, I find it easier to eat these hefty sandwiches if my meat is already cut.
Notes on ingredients: Duke’s mayonnaise has no sugar added; it is most similar to homemade mayonnaise and to the flavor Latin Americans are used to. Refried beans are often used at room temperature but may be microwaved to heat through, if you prefer. The soft crumbs inside the bolillos are usually removed before toasting and filling them—this allows for more ingredients to be stuffed into the bread. Leftover crumbs may be processed and toasted to make breadcrumbs for other uses.
recipe 
yields
Makes 4 sandwiches
1 pound boneless, skinless chicken thighs
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil, plus more for toasting bolillos
½ teaspoon ground Mexican oregano
½ teaspoon granulated garlic (or garlic powder)
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
4 bolillo rolls
1 cup canned refried black or red beans (Gutierrez prefers Ducal)
¼ cup mayonnaise (Gutierrez prefers Duke’s)1 medium salad tomato, thinly sliced
1 Hass avocado, pitted, peeled, and mashed
¼ cup crumbled cotija (or feta) cheese
Pickled and sliced jalapeño peppers to taste
4 romaine lettuce leaves (optional)
Sliced red onion (optional)
Fresh cilantro (optional)
Ingredients
steps
- Place chicken in a medium bowl. Stir in lemon juice, oil, oregano, garlic, salt, and pepper; mix well to combine and let sit at room temperature for 30 minutes (or refrigerate for up to 2 hour —more, and the lemon will break down the chicken too much, turning it mushy). Preheat an outdoor grill or indoor grill pan over high heat and cook chicken thighs until juices run clear, about 4 to 5 minutes per side; remove from heat onto a plate and let rest for 10 minutes. Slice chicken thighs and set aside.
- Slice bolillos lengthwise in half and remove some of the inner crumbs in order to make a cavity the length of the bread. Brush each bolillo with some olive oil and place cut-side down on grill or indoor grill pan. Toast briefly until slightly golden, about 1 to 2 minutes.
- Spread top halves of each bolillo with mayonnaise and bottom halves with beans. Place a lettuce leaf on beans and top with sliced tomato; place sliced chicken and avocado on top. Sprinkle with cheese and with as many jalapeño slices as you like. Top with sliced onion and cilantro (if using). Cover bolillos with tops and eat immediately.
