Chicken Tortas
People flock to the Pollo Asado food truck in Santa Fe for its mesquite-grilled chicken. The secret is the citrus and achiote seasoning, which co-owner Olivia Arizmendi learned from her sister in Mexico. They tuck the meat into telera rolls and add pickled onions, hot sauce, and shredded iceberg lettuce. We couldn't resist adding mashed avocado. Achiote paste is available at well-stocked grocery stores and Latino markets.
- Time: 450 min
Source: Sunset Magazine
Ingredients
- large garlic cloves, minced
- orange juice
- lime juice
- tablespoons achiote seasoning paste*
- tablespoons olive oil
- About 2 tsp. kosher salt, divided
- teaspoons Mexican oregano
- whole chicken, about 4 lbs., neck and giblets discarded
- medium red onion, halved lengthwise and cut into lengthwise slivers
- tablespoons white distilled vinegar
- large avocado, mashed
- Hot sauce such as Tapatio
- telera rolls* or other sandwich rolls, about 2 1/2 ounces each, split
- shredded iceberg lettuce