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.
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
![['McCormick Culinary Tamarind & Pasilla Chile Seasoning jar with a black lid.']](http://www.mccormick.com/cdn/shop/files/00052100056760_A1N1-2024-02-19.jpg?v=1784036659&width=300)
![['A plate of dumplings with a side of chili oil.']](http://www.mccormick.com/cdn/shop/files/00052100056760_dumplinglifestyle-2024-04-10.jpg?v=1784036659&width=300)
Find online distributors
Item Code:
-
Select the package size and state to find your online distributors.
Find online distributors
Item Code:
-
Select the package size and state to find your online distributors.
![['A jar of McCormick Culinary Flavor Forecast Tamarind & Pasilla Chile Seasoning.']](http://www.mccormick.com/cdn/shop/files/00052100056753_A1N1-2024-01-26.jpg?v=1784036658&width=300)
![['A jar of McCormick Culinary Tamarind & Pasilla Chile Seasoning sits next to a plate of ribs.']](http://www.mccormick.com/cdn/shop/files/00052100056753_sticky_sweet_chamoy_ribs_0530-2023-12-01.jpg?v=1787163829&width=300)
Find online distributors
Item Code:
-
Select the package size and state to find your online distributors.
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.
