Description
A quick and authentic Mexican street food classic featuring tender, shredded chicken simmered in aromatics, served on a crispy telera roll with avocado, beans, cheese, and fresh veggies.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breast or thighs
- 2 cups (480ml) low-sodium chicken broth
- 1 medium white onion, quartered
- 3 garlic cloves, smashed
- 1 dried bay leaf
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 4 telera or bolillo rolls
- 2 ripe avocados
- 1/2 cup (120g) refried beans (black or pinto)
- 1 cup (110g) shredded Monterey Jack or Oaxaca cheese
- 1–2 fresh jalapeño peppers, sliced
- 4 small radishes, thinly sliced
- 1 cup shredded lettuce
- 1/2 cup (120g) pico de gallo
- 2 tablespoons Mexican crema or sour cream
- Lime juice (for avocado)
Instructions
- In a medium saucepan, combine chicken, broth, onion, garlic, bay leaf, salt, and peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until chicken reaches 165°F (74°C).
- Remove chicken from broth and let cool slightly. Discard onion, garlic, and bay leaf. Shred chicken with two forks and mix with 1/2 cup of reserved cooking broth to keep it juicy.
- While chicken cools, mash avocados with lime juice and salt. Slice radishes and jalapeños, shred lettuce and cheese, and warm the refried beans.
- Slice telera rolls in half horizontally. Heat a cast iron skillet over medium heat and toast bread halves cut-side down for 1-2 minutes until golden and crispy.
- Assemble the sandwich: spread refried beans on the bottom half, add shredded chicken, top with cheese, avocado, radishes, lettuce, and jalapeños. Drizzle with crema and pico de gallo.
- For an authentic finish, place the assembled sandwich seam-side down in the skillet for 1 minute to melt the cheese and crisp the exterior.
Notes
Shred chicken while warm for better texture and broth absorption. Use medium heat when toasting bread to avoid burning. For a spicy version, add serrano peppers to the broth. Leftover chicken can be used if mixed with broth or salsa to maintain moisture. Avoid freezing the assembled sandwich as the bread will become soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 8
- Protein: 35
Keywords: chicken torta, mexican street food, telera roll, avocado sandwich, quick dinner, comfort food, shredded chicken, bolillo roll