La Cocina de Leslie: Sandwich

Showing posts with label Sandwich. Show all posts

Spicy Valentina hot sauce marinated grilled chicken topped with Manchego cheese and served on a toasted telera or bolillo roll with lettuce, tomato, and red onion.

Mexican Buffalo Chicken Sandwich - lacocinadeleslie.com

It's National Sandwich Day and I thought what better way than to share this saucy and delicious Torta de Pollo Valentina. It's like a grilled Buffalo Chicken Sandwich, but with a slight Mexican twist by using Salsa Valentina, a staple in many Mexican kitchens. Traditionally, tortas are served on a toasted telera or bolillo roll, but any sandwich roll will work.

Torta de Pollo Valentina - lacocinadeleslie.com

This torta is super easy to put together and can be ready in less than 30 minutes. You can marinate the chicken in the morning, before walking out the door, and it'll be ready to fry or grill when you get home. Once you try this Mexican buffalo chicken sandwich, you'll see why it's one of my go-to meals for when I need to get lunch (or dinner) on the table in a hurry.

Buffalo Chicken Torta - lacocinadeleslie.com

Yield: 6 to 8 servingsAuthor: Leslie Limón

Torta de Pollo Valentina (Buffalo Chicken Sandwich)

prep time: 2 hourcook time: 30 MINStotal time: 2 hours and 30 mins

Spicy Valentina marinated grilled chicken topped with Manchego cheese and served on a toasted telera or bolillo roll with lettuce, tomato, and red onion.

INGREDIENTS:

2 lbs. boneless, skinless chicken breast cutlets
1 cup Valentina hot sauce, divided
Vegetable oil (for frying)
1-1/2 to 2 cups shredded Manchego cheese
6 to 8 telera or bolillo rolls
Mexican crema
Lettuce
Sliced tomato
Sliced red onion

INSTRUCTIONS:

Arrange chicken breast cutlets in a large bowl or baking dish. Top with 3/4 cup of bottled Valentina hot sauce, stirring to combine, until the chicken is evenly coated. Cover with plastic wrap and refrigerate for at least 2 hours before using.
Heat about 2 tablespoons of vegetable oil in a grill pan or large skillet over medium-high heat. Fry the marinated chicken, 4 to 5 pieces at a time, for about 5 minutes until golden brown. Turn chicken over, brush with a little of the remaining 1/4 cup of Valentina hot sauce. Top with about 3 tablespoons of shredded Manchego cheese. Cover grill pan and let chicken cook for 3 to 5 minutes until cooked through and light golden brown. Transfer chicken pieces to a heat-proof plate.
Split open the telera or bolillo rolls. Toast in the same grill pan with 1 tablespoon of butter (optional) until light golden brown on both sides. Remove from heat. Spread cut sides of toasted rolls with Mexican crema. Layer lettuce, tomato, and onion on the bottom half of the roll. Top with 2 to 3 pieces of pollo Valentina and the top half of the roll. Serve with your favorite pasta salad or chips. Enjoy!

http://www.lacocinadeleslie.com/2017/11/buffalo-chicken-torta-de-pollo-valentina.html

©La Cocina de Leslie

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03 November 2017

Torta de Pollo Valentina (Buffalo Chicken Torta) #NationalSandwichDay

Pambazos de Papa (Potato Pambazos) are a delicious meatless take on a classic Mexican sandwich made with crusty bolillo rolls bathed in a spicy guajillo salsa then filled with refried beans, cooked potatoes, shredded lettuce, crumbled queso fresco, and Mexican crema.

Pambazos are a traditional Mexican torta (sandwich) made by splitting open telera or bolillo rolls, dipping them in a spicy guajillo salsa, then frying them in manteca (or vegetable oil). The fried bread rolls are then stuffed with potatoes and chorizo, and topped with garnishes like shredded lettuce, crumbled queso fresco, Mexican crema, chiles en escabeche (pickled chiles) and/or a spicy tomatillo salsa.

09 May 2016

Potato Pambazos #MeatlessMonday

Classic BBQ Chicken Sandwiches filled with tender pieces of shredded chicken in a tangy vinegar-based North Carolina style barbecue sauce.

Happy Labor Day to my friends (and family) in the US! But that's not the only thing we're celebrating today. The first Monday of a the month means it's also time for another installment of The Secret Recipe Club. Every month I'm assigned a new food blog from which I choose a recipe or two to cook and share here in my cocina on reveal day. This month my assignment is Cupcake Muffin, written by Sara who has been blogging for 8 years. One thing that really stood out to me about Sara's well-written blog is a list of menus that she's currently cooking her way through. The list of menus was recently given to her by her mom, but they were originally written by her great-grandmother, and has been passed down from generation to generation. Isn't that incredible?!

06 September 2015

Secret Recipe Club: BBQ Chicken Sandwiches

Somebody please cue the Kool & the Gang music because there is a party going on right here. Today the awesome & incredible girlichef and I are celebrating the 2nd anniversary of our She Made/Ella Hace series. Ya-hoo! It's a celebration...

For those of you that might be new to my Cocina and/or the She Made/Ella Hace series, Heather (girlichef) came up with the idea for SM/EH because we are both fabulous American women married to hunky Mexican men. We both love to cook, and we actually cook a lot of the same dishes. The only difference is that Heather lives in the US, and I live in Mexico. Every month we get "together" to cook our version of the same dish or we choose to cook with a certain ingredient. The real fun is seeing what we come up with and seeing how different, or similar, our dishes/recipes are.

This month we decided to do things a little differently. Instead of choosing a dish, theme, or ingredient to cook with, we decided to make something from each other's blogs. I cooked up something from Heather's blog, and she cooked something from mine (Ejotes con Huevo).

Heather has a ton of delicious recipes on her blog to choose from. I have a list that is a couple of pages long with just recipes from her blog that I want to try. Everything from Soft Pretzels w/ Spicy Beer Cheese Sauce to Golden Garlic Soup w/ Fideo to White Hot Chocolate w/ Orange to Sangrita Paletas (with tequila) to Shrunken Heads in Spiced Cider (which is already on my Halloween menu for this year). Like I said, she has a ton of fabulous recipes to choose from.

One of Heather's recipes that has been at the top of my list is her Mandarin Orange Jam. I dream of one day spreading some of that jam on a buttery slice of toast while I enjoy my morning cup of coffee. And since I'm not as nervous about canning anymore I am definitely going to cook up a batch just as soon as mandarin season rolls around. Also at the top of my list is her Coconut Tres Leches Cake, but I'm saving that for my birthday next month. I ended up making her Tortas con Chile Colorado, because I love sandwiches, I love Chile Colorado, and because Hubby started drooling over my shoulder while I tried to decide which of Heather's recipes to make.

These Tortas de Chile Colorado were so easy to make, and my family absolutely loved them! These sandwiches will be regular guests at our table from now on.

To Heather, I just want to say thank you for letting me cook alongside you every month. It is always a joy and a pleasure to cook with you. Happy Anniversary, amiga! (((Hugs!)))

Tortas de Chile Colorado de Res (Chile Colorado Beef Sandwiches)
(Recipe adapted from girlichef and Rick Bayless)

For the chile colorado filling:

3 dried ancho chilies
2 dried guajillo chilies
2 cups water
1 medium onion, thinly sliced
2 lbs. steak, thinly sliced
1 clove garlic, minced
1/2 teaspoon ground cumin
1 pinch dried oregano

For the sandwiches:

Bolillo rolls
Mexican crema
Shredded lettuce
Avocado, thinly sliced
Red onion, thinly sliced
Fresh cilantro

Directions:
Bring the dried ancho and guajillo chilies to a boil over medium-high heat in the 2 cups of water, reduce heat and let simmer until the chilies have softened. Let cool slightly. Remove stems and seeds from the chilies. In a blender puree the chilies and the water they were cooked in until smooth; set aside.

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the onion and saute for 1 minute. Add the sliced steak and minced garlic; season with salt and black pepper. Continue to cook, stirring occasionally, until the meat is no longer pink. Pour the chile puree over the meat. Season with the ground cumin and dried oregano, adding more salt, if necessary. Once the chile colorado starts to boil reduce heat to low. Cover and simmer over low heat for 30 to 40 minutes or until most of the liquid has disappeared.

To serve the sandwiches, split open the bolillo rolls in half lengthwise. Toast lightly on a comal or griddle. Spread the cut sides of the boillo rolls with Mexican crema. Serve desired amount of the beef chile colorado inside each bolillo roll. Top with shredded lettuce, sliced avocado and onion, and fresh cilantro leaves. Enjoy!!!

Now click on over to girlichef's blog to wish her a Happy 2nd Anniversary and to see her recipe for Ejotes con Huevo (Green Bean Scramble).

29 August 2013

Chile Colorado Beef Sandwiches for She Made/Ella Hace 2nd Anniversary

When I was a little girl, my all-time favorite sandwich was the BLT -- Bacon, Lettuce, and Tomato on toasted sandwich bread. I ordered it almost every time I went to work with my mom at the bowling alley and/or honky-tonk bar where she was a bartender. It remained my favorite for many, many years to follow.

Then as a grown, married woman, I moved to Mexico. It was here in this country I now call home, where I discovered the Lonche de Aguacate con Queso -- a special avocado and queso fresco sandwich served on a crusty bolillo roll, very popular during Lent. It was love at first bite and quickly replaced the BLT as my favorite sandwich. And for twelve years, that title remained uncontested.

That is until very recently...

It appears that a new contender has arrived on the scene, threatening to rip the title of "My All-Time Favorite Sandwich" from my once beloved Lonche de Aguacate con Queso. The contender's name? Torta de Rajas con Champiñones! A spicy vegetarian sandwich made with sliced mushrooms and roasted poblano peppers, topped with oodles of ooey-gooey melted cheese. And just a hint of tequila. Yes, you read that correctly, TEQUILA!

The combination of mushrooms, roasted poblano peppers, Mexican crema and that teeny, tiny splash of tequila is so incredibly delicious, I honestly don't know how I resisted the urge to eat all of the filling straight from the skillet, before I even finished assembling our sandwiches.

After just one round with this knock-out sandwich, I'm pretty sure I have a new champion. Now it's your turn, what's your favorite sandwich?

Torta de Champiñones con Rajas (Mushroom & Poblano Pepper Sandwich)
(Recipe adapted from Muy Bueno Cookbook)

Ingredients:

3 poblano peppers
3 tablespoons melted butter
1 tablespoon olive oil
1 cup sliced mushrooms
1/3 cup Mexican crema or sour cream
1 tablespoon tequila (optional)
1/2 cup shredded Manchego cheese (or your favorite Mexican cheese blend)
2 bolillo rolls

Directions:
Roast the poblano peppers on a comal or griddle over medium-high heat, until the skin has charred.

Place the roasted poblano peppers in a plastic bag and let sit for 5 to 10 minutes. This allows the peppers to sweat, which makes it easier to peel the peppers and remove the charred skin.

Remove stems and seeds from the roasted poblano peppers; cut the peppers into 1/2-inch strips. Set aside.

Heat 1 tablespoon of the melted butter with the olive oil in a medium skillet over medium heat. Carefully add the mushroom and saute for about 10 minutes or until fully cooked and tender; season with salt and pepper. (Pay no attention to my scratched skillet, it has survived many a battle in my Cocina.)

Add the roasted poblano pepper strips. Stir in the Mexican crema and tequila. Let simmer for about 5 minutes; season with more salt and pepper, if necessary. Remove from heat and stir in 1/4 cup of the Manchego cheese.

Cut the bolillo rolls in half lengthwise; brush insides and out of bolillo rolls with melted butter. Toast the cut-side (inside) of each bolillo roll on a comal or griddle over medium-low heat. Spoon half of the mushroom and poblano pepper mixture onto the two bottom slices of bolillo roll. Top with the remaining shredded cheese. (I added a few extra thin slices of cheese, because you can never have too much cheese!) Top with the top slices of bolillo roll.

Toast the sandwiches for a few minutes on each side, until the bread is slightly crispy and light golden brown, and the cheese has completely melted. Enjoy!!!

12 November 2012

Torta de Champiñones y Rajas {Mushroom & Roasted Poblano Pepper Sandwich}

♫ Celebrate good times, c'mon! Let's celebrate! ♪

After weeks of planning and months of stressing, the two days that my family have been looking forward to are finally here...

Nick & Hope on their first day of school August 2011

My babies are graduating.

Tomorrow, my son Nick will be graduating from Primaria (elementary school/6th grade). And on Friday, my daughter Hope will be graduating from Secundaria (junior high/9th grade).

Just writing about it is making me tear up.

Over the next two days, we will be busy attending commencement ceremonies and graduation masses at church, snapping countless photos of the kiddies with their madrina and padrino (godparents for the graduation mass), and celebrating it all with one heck of a graduation party.

I couldn't be any prouder of my kiddies. And I couldn't be any happier to be celebrate them and these precious academic milestones. Not to mention the end of yet another great school year. I've been celebrating that for a little over a week now.

And what better way to celebrate the end of the school year than with a sandwich my kiddies love...Sloppy Joe's. Or as we like to call them, Sloppy Jose's.

Sloppy Jose's
(recipe adapted from The Encyclopedia of Sandwiches)

Ingredients:

2 lbs. ground beef
3 big roma tomatoes, diced
1 large bell pepper, diced
1 medium onion, diced
1 to 2 serrano chilies, finely chopped (optional)
2 cloves garlic, minced
2 (8oz.) cans tomato sauce
1/4 cup catsup
4 tablespoons brown sugar (I used azucar mascabado)
1 tablespoon Worcestershire sauce
1 tablespoon Salsa Maggi (optional)
Seasoning Salt & Black Pepper
Hamburger Buns

Directions:
Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook the ground beef in the skillet until completely brown; season with seasoning salt and black pepper. Add the tomato, onion, bellpepper, serrano chilies, and garlic. Cook for an additional 3 to 5 minutes or until the onion and bellpepper have softened. Stir in the tomato sauce, brown sugar, Worcestershire sauce, and Salsa Maggi. Reduce heat to low, cover skillet and let simmer for about 10 minutes.

Spoon filling onto toasted hamburger buns. Enjoy!!!

04 July 2012

Celebrating the end of the school year with Sloppy Jose's

If you love avocados as much as I do, then you're going to love the Aguacate Lindo y Querido Recipe Contest hosted by Avocados from Mexico. The grand prize is $500 (US dollars) and a trip to Houston in September for private cooking classes with Mexico’s renowned Celebrity Chef Aquiles Chavez, at his new critically acclaimed restaurant, The Fisheria. (Aquiles is a major culinary superstar here in Mexico and is the host of two of my favorite cooking shows: Aquilisimo and El Toque de Aquiles.) You have until May 25th to enter the contest.

Did you know that Mexico is the world leader in growing and eating avocados, where they have been an integral part of the culture for centuries?

Avocados from Mexico are available year-round, with their peak of the season being from September though May – yes, they are truly a winter fruit!

I could eat avocados all day. There's rarely a meal at our house that doesn't include avocados, whether it be a creamy guacamole or a couple of slices on top of a spicy taco. But my all-time favorite way to eat avocados is in a golden crisp Lonche de Aguacate con Queso (Avocado & Cheese Sandwich).

Lonches de Aguacate con Queso are very popular during Cuaresma (Lent) when we can't eat meat, but I love to eat them year round, for breakfast, lunch and/or dinner.

Lonche de Aguacate con Queso
(Avocado & Cheese Sandwich)

Ingredients:

Bolillo Rolls
Butter
Mexican Crema
Queso Fresco
Avocados, sliced
Tomato, sliced
Red onion, sliced
Canned jalapeño peppers, sliced

Directions:
Slice bolillo rolls in half lengthwise. Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Place the bolillo rolls, cut-side down in the skillet and toast for 1 to 2 minutes until light golden brown. Flip over the bolillo halves and immediately spread the cut-side with Mexican crema. Top one of the bolillo halves with slices of queso fresco.

Transfer the toasted bolillo halves to a plate. Top the other bolillo half with slices of avocado.

Top with slices of tomato, onion, and canned jalapeño peppers. Enjoy!!!

*This is part of a sponsored campaign with Latina Mom Bloggers and Avocados From Mexico. However, all opinions expressed are my own.

14 May 2012

Lonche de Aguacate con Queso #amolosaguacates

A bottle of hot sauce is an important staple in any Mexican pantry. I always have two bottles on hand. One is a local brand of hot sauce made with Yahualica chiles de arbol (the best chile de arbol in the world) that my Hubby can't live without. And the other is one both my kiddies and I love...Valentina hot sauce.

Salsa Valentina isn't one of those hot sauces that will burn your tongue off. It's mildly spicy, but it has a sweetness to it that adds to the delicious flavor.

As I've said before, my kiddies love to put Salsa Valentina on everything from scrambled eggs to a platter of chopped fruit. I like to incorporate Salsa Valentina into my recipes, like Valentina Hot Wings and this spicy chicken sandwich that I'm going to share with you today.

If you like spicy buffalo wings, then you are going to love this recipe.

For this recipe, I asked my butcher to slice my boneless, skinless chicken breasts into 1/4-inch thick slices. But you could also use chicken cutlets.

Valentina Chicken Sandwiches

Ingredients:

2 pounds chicken breast cutlets
1 cup flour
1 teaspoon seasoning salt
1 cup milk
3/4 cup Valentina hot sauce
Bolillo Rolls
Ranch or Bleu Cheese Dressing
Lettuce
Sliced tomato
Sliced red onion

Directions:
Season the chicken cutlets with salt and pepper; refrigerate until ready to use. Combine the flour and seasoning salt in a medium bowl. Pour the milk into a separate bowl.

Dip the chicken cutlets in the milk.

Then dip the chicken cutlets in the flour, making sure that both sides are evenly coated.

For a lower fat version of this recipe, you can brown the cutlets on a non-stick griddle over medium high heat.

Or heat 1/2 cup olive or vegetable oil in a large skillet.

Fry the chicken cutlets in the skillet until golden brown on both sides. Transfer the cooked chicken to a heatproof plate and continue cooking the remaining chicken cutlets.

Once all of the chicken cutlets have been cooked, carefully wipe the skillet with a paper towel to remove any excess oil. Pour the Valentina hot sauce into the skillet and bring to a simmer over low heat.

Carefully add the chicken cutlets to the hot sauce, making sure to turn the cutlets over to coat both sides with plenty of hot sauce. Cover and let simmer until the sauce has reduced slightly.

Cut the bolillo rolls in half lengthwise and lightly toast them on a griddle or comal. Spread your choice of ranch or bleu cheese dressing on the cut sides of the bolillo rolls.

Top one bolillo half with lettuce, tomato and onion and the other with one to two chicken cutlets.

Close the sandwiches and serve with carrot sticks and additional dressing for dipping. Enjoy!!!

Linking up this week with:

28 April 2011

Spicy Valentina Chicken Sandwiches

We spent the weekend at El Rancho this weekend helping my brother-in-law and his family harvest bell peppers. I love the smell of fresh bell peppers, but the aroma of these homegrown bell peppers was so intoxicating. I wanted to bite into those bell peppers as if they were a juicy apple. And the entire time we were gathering the bell peppers, all I could think of was getting home to make my Philly Cheesesteak Molletes. If you like Philly Cheesesteaks, you're going to love these Philly Cheesesteak Molletes. Open faced sandwiches made with sauteed onion and bellpepper, tender cuts of beef on a crusty bolillo roll with refried beans and topped with delicious melted Manchego cheese.

Philly Cheesesteak Molletes - lacocinadeleslie.com

Philly Cheesesteaks

Ingredients:

2 tablespoons vegetable or olive oil
4 large bell peppers, thinly sliced
1 large onion, thinly sliced
1 clove garlic, minced
1-1/2 pounds thin-cut beef steak, cut in strips
6 bolillo rolls, cut in half lenghtwise
2 cups Refried beans (homemade or canned)
2 cups shredded Manchego cheese

Directions:
Heat 2 tablespoons of vegetable oil in a large skillet, over high heat. Add the sliced bell pepper and onion; saute for 2 to 3 minutes. Stir in the minced garlic and saute for an additional 30 seconds. Add the thin-cut beef steak; season generously with salt and pepper. Saute the meat until no longer pink. Cover the skillet and reduce heat to low. Let simmer until all of the juices from the meat have been absorbed and the meat is tender.

While the meat is cooking, heat the refried beans in a small saucepan; set aside. Spread the bolillo slices with Refried Beans. Spoon meat and bell pepper mixture on top of the refried beans. Top each mollete with cheese. Arrange the molletes on a lightly greased baking sheet and bake for 10 to 15 minutes or just until the cheese has completely melted and started to bubble. Enjoy!

09 August 2010

Philly Cheesesteak Molletes

I was born and raised in sunny southern California, but most of time I'm just a southern girl at heart. I blame it on the 3 years that I lived in Texas and the wonderful southern food my Great-Grandmother prepared: peach cobbler, fried okra, cornbread, buttermilk biscuits, gravy, and chicken fried steak. (Swoon!) I'm getting hungry just thinking about it.

The first time I prepared chicken fried steak for Hubby, he said it reminded him of Milanesas, which is a thin cut of steak coated with bread crumbs instead of flour. In Mexico there's even a cut of meat called milanesa, which is usually cut into thin steaks just for this purpose.

Milanesas empanizadas (breaded milanesa steaks) can be served a variety of ways, one of which is covered in a spicy salsa and served with Mexican Rice and Refried Beans on the side. But my favorite way to enjoy them is in a Torta de Milanesa (a breaded steak sandwich). Tortas de Milanesa can be served on bolillo rolls or hamburger buns.

Torta de Milanesa

Ingredients:

1 pound thin-cut steak (I used milanesa)
1 cup milk
2 cups plain bread crumbs
1-1/2 teaspoons seasoning salt
Vegetable Oil (for frying)
Bolillo rolls or hamburger buns
Mexican crema
Lettuce
Sliced red onion
Sliced tomato
Sliced avocado
Sliced Jalapeños en Escabeche

Directions:
Pour the milk into a medium-sized bowl; set aside. Place the bread crumbs in another medium-sized bowl. Season the bread crumbs with the seasoning salt; set aside. Season the thin-cut steaks with salt and pepper; set aside on a plate.

Dip the steaks in the milk, one at a time, then dip them in the bread crumb mixture making sure that both sides are evenly coated. Transfer the breaded steaks to a platter, and continue preparing the rest of the steaks.

Heat 2 tablespoons of oil in a medium skillet. Fry the steaks in the oil until they turn a nice, golden brown on both sides.

To prepare the Tortas, split bolillo rolls in half lengthwise. Toast bolillo rolls on a griddle or comal. Spread the cut sides with Mexican crema. (If you don't have Mexican crema, use your favorite mayonnaise.) Place 1 or 2 Milanesas atop the bottom bun. Top with lettuce, onion, tomato, avocado, and jalapeño. Serve with homemade french fries or onion rings. Enjoy!