Full of flavour and texture, this ode to the Mexican torta balances the tangy, fruity, Mexican-inspired flavor and heat of Club House® Tamarind & Pasilla Chile Seasoning with a crisp cilantro lime slaw and a creamy ginger lime aioli. Served on a toasty torta roll with Tamarind Pasilla Mango Pineapple Salsa, this recipe changes the sandwich game forever.
1 cup (250 milliliters) Tamarind Pasilla Mango Pineapple Salsa
Procedure
Tamarind and Pasilla Chicken
In a food processor, combine red onion, garlic, olive oil, vinegar, and 1 tablespoon (15 ml) Tamarind & Pasilla Chile Seasoning; process until smooth. Place chicken in resealable bag; add marinade and turn to coat well. Refrigerate at least 2 hours or overnight.
Grill chicken to internal temperature of 165°F (72°C). Rest 5 minutes before slicing. Cut chicken into strips and toss with remaining 1/2 tablespoon (7 ml) Tamarind & Pasilla Chile Seasoning. Hold warm for service.
Cilantro Lime Slaw
In a bowl, mix all Slaw ingredients to combine. Hold refrigerated for service.
Ginger Lime Aioli
In a bowl, mix all Aioli ingredients to combine. Hold refrigerated for service.
Torta Assembly
Spread 1 tablespoon (15 ml) aioli on cut sides of each torta roll. Divide sliced chicken evenly between rolls. For each sandwich, top chicken with 1/4 cup (60 ml) Mango Pineapple Salsa and 1/3 cup (80 ml) Slaw. Serve immediately.
