Full of flavor and texture, this ode to the Mexican torta balances the tangy, fruity, Mexican-inspired flavor and heat of McCormick Culinary® 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.
Ingredients
- Tamarind & Pasilla Chicken
- 4 each chicken thighs (about 1 1//), boneless, skinless, trimmed, 2 lbs, 750 grams
- 1/4 each red onion, medium
- 8 garlic cloves
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons Tamarind & Pasilla Chile Seasoning
- Cilantro Lime Slaw
- 2 cups green cabbage, thinly sliced
- 1/3 cup red onion, thinly sliced
- 1/3 cup cilantro, chopped
- 3 tablespoons lime juice, fresh
- 2 teaspoons honey
- 1/4 teaspoon kosher salt
- Ginger Lime Aioli
- 1/2 cup mayonnaise
- 1 tablespoon lime juice, fresh
- 1 teaspoon ginger freshly, grated
- 2 teaspoons Dijon Mustard
- 1 tablespoon honey
- 2 teaspoons Tamarind & Pasilla Chile Seasoning
- Tortas
- 4 each torta rolls, split, toasted
- 1 cup tamarind pasilla mango pineapple salsa
Nutrition Information
(per serving)
Full of flavor and texture, this ode to the Mexican torta balances the tangy, fruity, Mexican-inspired flavor and heat of McCormick Culinary® 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.
Key products
Instructions
Tamarind and Pasilla Chicken
- In a food processor, combine red onion, garlic, olive oil, vinegar, and 1 tablespoon 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. Rest 5 minutes before slicing. Cut chicken into strips and toss with remaining 1/2 tablespoon 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 aioli on cut sides of each torta roll. Divide sliced chicken evenly between rolls. For each sandwich, top chicken with 1/4 cup Mango Pineapple Salsa and 1/3 cup Slaw. Serve immediately.
