I ate at an authentic Mexican restaurant a few weeks ago here in Austin and saw the table next to us had a huge torta that looked fantastic! Unfortunately I had already ordered and eaten my cabrito and tongue tacos along with a sopa, so I didn't try it.    Even though everyone here at the house loves Mexican, I really haven't cooked Mexican in awhile so I thought it would be perfect and somewhat easy because I've been on this french kick for a little while.  I took a look at what I had on hand in the kitchen and I had some dinner roll dough left over from yesterday's photo shoot for my book.   So I decided to make my own version of the Torta, or Mexican sandwich.   I had all these ingredients at the house and that is how this dish was born.

2 chicken breast
4 tbsp of homemade chile powder , seeds removed (3 ancho, 1 chipotle, 2 pasilla, 3 new mexico chile )
3 cups of water
1 tbsp salt
3 tbsp salsa spicy (homemade or store bought)
1 tbsp of cilantro chopped

Black Bean puree
1 1/2 cup dry black beans (soaked preferable)
1 ancho chile seeds and stem removed
1 new mexico chile seeds and stem removed
2 garlic cloves
5 cups of water
2 tbsp cilantro
2 tbsp salt

Chipotle Slaw
2 sides of green cabbage julienne
1 cup of julienne jicama
2 red radish julienne
1/3 cup of chopped green onions
1/3 cup of chipotle mayo ( 1 cup mayo and 3 tbsp adobe chipotle sauce or 1 whole adobe chipotle blended)
1 tsp of salt

1/2 cup of French Feta
1 Avocado sliced

Homemade Dinner Rolls

For the Slaw.
I like to cut the cabbage around the outside leaving the core ( think of cutting an apple around the core, not through the middle, four slices and your left with a square looking core)  Take all the julienned vegetables, green onions and place into a bowl, add salt and chipotle mayo.  Mix well and  let it marinate for at least a half an hour.  Set aside until ready to assemble

For the beans.
In a medium sauce pot add beans, garlic, dry chiles, and water and bring to boil, turn down to a simmer and cover.  Cook for about 20 minutes or so and add the salt.  Cook for another 40 or so minutes or until the beans are nice and tender.  Strain out the beans reserving some of the water and place into a food processor.  Add the cilantro and puree the beans until smooth, you might need to add some of the bean water to make a smooth consistency.   Taste the beans and adjust the seasoning if need be.   Set aside and keep warm

For the chicken.
Take the chicken season with salt and 2 tbsp chile powder and place in a small sauce pot and cover with water.  Bring to a boil and turn down to a very light simmer.  Cover with a top and cook for about 30 to 40 minutes.   Pull the chicken out of the water and discard 3/4 of the water leave 1/4 in the pot.  Using tongs, or forks or your fingers shred the chicken into little chunk of chicken.  Place the chicken back into the pot of water and add the salsa.  Turn the heat back on, season the chicken with the other 2 tbsp of chile powder and a pinch of salt.  Cook until all the liquid is gone and finish with cilantro.

To assemble the torta slather a little mayo on each side of the bun.  Place shredded chicken on the bottom half, add a healthy spoonful of beans on top.  Add the slaw, french feta, finishing with fresh avocado.   If you like lime a squeeze of that wouldn't hurt.  And get ready to use a napkin because its a little messy.

I can provide the roll recipe as well if anyone wants it or maybe that will be the next post.