Mojo Chicken Torta

Name: Mojo Chicken Torta
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons agave nectar; 1 teaspoon agave nectar; 2 teaspoons agave nectar; 1 dried ancho chile; 1 Tbsp canola oil; 2 Tbsps canola oil; 710 milliliters large carrots, grated (about; 1 Tbsp chili powder; 59 milliliters fresh cilantro leaves; 3 cloves garlic, skin intact; 4 cloves garlic, rough chopped; 1 Tbsp ground cumin; 1 Juice from lime; 1 Juice of lime; 2 Juice from limes; 2 Juice from oranges; 1 Tbsp kosher salt; 4 servings Kosher salt and freshly ground black pepper; 355 milliliters Mexican crema; 177 milliliters small onion, finely chopped (about; 1 Zest from orange; 2 plum tomatoes; 1 poblano chile; 6 poblanos, charred on a grill or roasted in an oven until blackened; 2 bunches scallions; 680 grams boneless, skinless chicken breasts, pounded 1/2-inch thick; 4 telera rolls (round Mexican sandwich rolls), buttered and griddled; 340 grams tomatillos (about 3), husks removed and cleaned; 3 Tbsps white distilled vinegar; 1 small yellow onion, skin and root intact, quartered

You can never have too many main course recipes, so give Mojo Chicken Tortan a try. One serving contains 826 calories, 50g of protein, and 34g of fat. This recipe serves 4. Head to the store and pick up tomatillos, canolan oil, chili powder, and a few other things to make it today. To use up the white distilled vinegar you could follow this main course with the Mini Strawberry Pavlovas as a dessert.

Instructions

Watch how to make this recipe.

Mix the oil,lime juice,orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary.

Ingredients you will need

Chili Powder

Orange Zest

Lime Juice

Seasoning

Garlic

Onion

Cumin

Juice

Salt

Cooking Oil

Equipment you will use

Bowl

Transfer the marinade into a large freezer bag.

Ingredients you will need

Marinade

Add the chicken and marinate in the fridge for 2 to 4 hours.

Ingredients you will need

Whole Chicken

For the carrot slaw: In a mixing bowl, combine the carrots, vinegar and agave. Toss to coat and season with salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

Carrot

Vinegar

Agave

Equipment you will use

Mixing Bowl

Heat a grill pan to medium-high heat and lightly coat with 1 tablespoon of the canola oil. Pull the chicken out of the marinade and grill each side until dark grill marks form, 6 to 8 minutes a side. Then let rest for at least 5 minutes.

Ingredients you will need

Canola Oil

Marinade

Whole Chicken

Equipment you will use

Grill Pan

Grill

Toss the scallions with the remaining 1 tablespoon canola oil and season with salt and pepper. Grill until charred on all sides. Chop and set aside.

Ingredients you will need

Salt And Pepper

Canola Oil

Green Onions

Equipment you will use

Grill

Spread 1 tablespoon of the Poblano Crema on the bottom of a roll. Then add some sliced chicken, Charred Salsa, carrot slaw and charred green onions.

Ingredients you will need

Green Onions

Whole Chicken

Poblano Pepper

Carrot

Spread

Mexican Crema

Salsa

Roll

Cut on the diagonal and serve with additional salsa on the side.

Ingredients you will need

Salsa

Peel, stem and seed the poblanos.

Ingredients you will need

Poblano Pepper

Place in food processor and pulse until smooth.

Equipment you will use

Food Processor

Add the Mexican crema, agave and lime juice, and season with salt and pepper. Pulse until just combined. Scoop into a bowl and spread on everything.

Ingredients you will need

Salt And Pepper

Mexican Crema

Lime Juice

Spread

Agave

Equipment you will use

Bowl

Heat a large grill pan to medium-high heat.

Equipment you will use

Grill Pan

Add the tomatillos, garlic,tomatoes,onion, ancho and poblanochiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.

Ingredients you will need

Tomatillos

Vegetable

Tomato

Chili Pepper

Garlic

Onion

Equipment you will use

Cutting Board

Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.

Ingredients you will need

Ancho Chili Pepper

Chili Pepper

Seeds

Water

Equipment you will use

Bowl

Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.

Ingredients you will need

Whole Garlic Cloves

Poblano Pepper

Onion

Seeds

Put the soaked ancho and poblano chiles, tomatillos,garlic,tomatoes,onion, cilantro, agave andlime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart's content.

Ingredients you will need

Salt And Pepper

Poblano Pepper

Tomatillos

Cilantro