Chicken Refried Bean Plantain Avocado Torta Sandwich
This hearty Mexican-style sandwich layers marinated chicken with sweet fried plantains, creamy refried beans, and fresh avocado on crusty bread. The chicken is seasoned with warm spices like cumin, cinnamon, and allspice, creating a complex flavor profile that pairs beautifully with the caramelized plantains. Perfect for lunch, dinner, or packing for picnics, these tortas offer a satisfying combination of protein, vegetables, and bold flavors that make them stand out from typical sandwiches.
Ingredients
- 6 ea boneless skinless chicken thighs or breast filets
- 2 t white distilled vinegar
- 2 tbsp vegetable oil
- 3 tbsp vegetable oil, for frying chicken
- vegetable oil, for plantains
- ¼ t ground cumin
- ¼ t ground cinnamon
- ¼ t ground allspice
- ¼ t freshly ground black pepper
- ½ t kosher salt
- 4 ea garlic cloves, smashed
- 2 ea very ripe plantains, peeled and diagonally slicedsweet potatoes1:1vegetable
different sweetness
- 1 cup prepared refried beans, warmed
- 6 ea bolillos, teleras, or baguettes, cut into 5 inch pieces and halvedciabatta rolls1:1bread
similar crusty texture
- 2 ea avocados, halved, peeled, pitted, and sliced
Instructions
- 1
Place chicken in container
- 2
Combine vinegar, 2 tablespoons oil, cumin, cinnamon, allspice, pepper, salt, and smashed garlic in small bowl
- 3
Whisk mixture until combined and pour over chicken ensuring complete coverage
- 4
Marinate chicken up to 24 hours if preparing in advance
- 5
Heat 3 tablespoons oil in large pan over medium-high heat
- 6
Cook chicken 4 to 5 minutes per side until done
- 7
Remove chicken to plate
- 8
Fill large pan with oil 1/2 inch up sides and heat over medium to medium-high
- 9
Test oil temperature with plantain slice looking for active bubbles without foaming
- 10
Fry plantain slices in batches 2 to 3 minutes per side until golden brown and caramelized
- 11
Remove plantains to paper towel lined plate
- 12
Slice bread in half, toasting if not fresh
- 13
Spread 2 to 3 tablespoons refried beans on bottom bread half
- 14
Top with 4 to 5 plantain slices, chicken thigh, 3 to 4 avocado slices, and top bread
- 15
Cut torta in half before serving
Tips
Test oil temperature with a single plantain slice before frying the batch to ensure proper heat without burning
Marinate chicken up to 24 hours for deeper flavor development, but it can be cooked immediately if needed
Toast bread only if it's not fresh to restore crispness without making fresh bread too hard
Good to Know
Assembled tortas best eaten immediately but components can be stored separately in refrigerator for 2-3 days
Marinate chicken and prep vegetables up to 1 day ahead, fry plantains day of serving for best texture
Serve immediately while plantains are still warm, or pack for picnics in wrapped halves
Common Mistakes
Don't overcrowd plantains when frying to avoid oil temperature dropping and soggy results
Avoid using green plantains as they won't caramelize properly and will be starchy
Don't skip marinating time if possible as spices need time to penetrate chicken
Substitutions
similar crusty texture
FAQ
Can I bake the chicken instead of pan-frying?
Yes, bake marinated chicken at 375F for 25-30 minutes until internal temperature reaches 165F for juicier results.
What if I can't find bolillos or teleras?
Use crusty French bread, ciabatta rolls, or even thick sliced sourdough as substitutes for similar texture.
How long will leftover components keep?
Cooked chicken keeps 3-4 days refrigerated, fried plantains best used same day, refried beans keep 5 days covered.