Mojo Chicken Torta
INGREDIENTS
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1 tablespoon canola oil
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Juice from 2 limes
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Zest from 1 orange
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Juice from 2 oranges
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4 cloves garlic, rough chopped
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1 small onion, finely chopped (about 3/4 cup)
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1 tablespoon kosher salt
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1 1/2 pounds boneless, skinless chicken breasts, pounded 1/2-inch thick
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4 large carrots, grated (about 3 cups)
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3 tablespoons white distilled vinegar
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1/2 teaspoon agave nectar
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Kosher salt and freshly ground black pepper
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2 tablespoons canola oil
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2 bunches scallions
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Kosher salt and freshly ground black pepper
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1/3 cup Poblano Crema, recipe follows
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4 telera rolls (round Mexican sandwich rolls), buttered and griddled
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1/3 cup Charred Salsa, recipe follows
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6 poblanos, charred on a grill or roasted in an oven until blackened
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1 1/2 cups Mexican crema
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1 1/2 teaspoons agave nectar
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Juice from 1 lime
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Kosher salt and freshly ground black pepper
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12 ounces large tomatillos (about 3), husks removed and cleaned
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3 cloves garlic, skin intact
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2 plum tomatoes
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1 small yellow onion, skin and root intact, quartered
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1 dried ancho chile
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1 poblano chile
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1/4 cup fresh cilantro leaves
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1 teaspoon agave nectar
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Juice of 1 lime
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Kosher salt and freshly ground black pepper
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