This traditionally Mexican sandwich takes centre stage because of last week’s Cinco de Mayo celebrations; a mainly US based festivity to ‘commemorate the Mexican Army’s unlikely victory over French forces at the Battle of Puebla on May 5th, 1862’.
It’s a classic tale of big vs. small, fighting against the odds like Leicester City in the Champions League this year. Or perhaps they whacked out a Game of Thrones style giant whose next appearance will be in defeating Trump’s wall. We can dream!
Whilst we wait for that appearance, I recommend distracting yourself with a Torta. Although there are varying fillings to choose from, mine included refried beans, mexican chicken and guac! You can’t go wrong!
P.s. whilst it’s British Sandwich Week this week I’ll be back soon for another post!
Ingredients: (Serves 1)
1 small chicken breast, cut into strips
1 tbsp cumin
1 tbsp dried coriander
1 tbsp paprika
1 tsp ground oregano
1/2 tsp chilli powder
1/2 tsp garlic powder
1tbsp refried beans
1 bread roll, sliced in half
For the quacamole:
1/2 avocado, stone and skin removed
1/2 small red onion, finely chopped
4 cherry tomatoes, finely chopped
1. Heat the grill to a medium heat. Mix all the spices together in a small bowl. Cover the chicken strips with the spice mix and place under the grill for about 15 minutes, turning half way.
2. Whilst the chicken is cooking, prepare the guacamole by mashing the avocado with the back of a fork in a bowl. Mix in the red onion, tomatoes, the juice of the lime and salt and pepper to season.
3. Prepare the sandwich by spreading the refried beans on the bottom half of the roll, followed by the guacamole, chicken and finely a scattering of jalapenos. Top with the lid of the roll.