Mexican Torta Sandwich

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🥪✨

Optional: Debone the thigh. Optional: If you have chicken thighs on the bone, debone them (you can save the bones for stock), otherwise skip this step

Pan-fry the chicken. Season the chicken thigh with salt, pepper, and smoked paprika, then pan-fry over medium heat for about 5 minutes per side until golden brown

Dice the avocado. Cut the avocado into small cubes

Slice the tomatoes. Cut the tomatoes into slices

Dice the onion. Cut the onion into small cubes

Chop the coriander. Optionally, finely chop the coriander

Mix the guacamole. Mix the avocado, onion, and optionally the coriander, and season with lemon juice, salt, pepper, and olive oil to make guacamole

Toast the bread roll. Set the chicken thigh aside and toast the bread roll in the rendered fat from the meat over medium heat for about 1-2 minutes until golden brown

Assemble the sandwich. Spread the beans and guacamole on the bread roll, add the tomatoes and chicken, and close it up

Wrap and cut. Wrap in baking paper and cut in half 🥪🍽️✨