Cooking: Chicken Cutlet Tortas

This might be a new favorite recipe. I love using the teleras for various sandwiches. Not to meantion that i do love me some spicy fried chicken.


  • 1lb chicken breast
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper
  • 1 large egg
  • 1 1/2 cups bread vrumbs
  • 4 large rolls*
  • Frying flour
    • 1 cup all-purpose flour
    • 4 teaspoons chipotle powder
    • 1/2 teaspoon ground cumin
    • 1 tablespoon kosher salt
    • optional: 1 teaspoon cayane pepper.
  • 1 1/2 cups of vegetable oil for frying
  • mayonnaise
  • dijon mustard
  • refried beans


  1. If using one large chicken breast, cut it into 4ths. Don’t make them too thick. Cut them in a way that makes sense for a sandwich
    1. optional. cut the chicken breast into 4ths. Individualy, stick each piece between 2 pieces of plastic wrap. Flatten out the chicken breast with either a mallet/meat tendorizer or large rolling pin.
  2. Mix the frying flour in a large bowl.
  3. In another bowl, mix the edd with 2 teaspoons of water
  4. Season each piece of chicken with salt and pepper. Doing each piece individually, cover the chicken in the frying flour, followed by the egg, followed by the bread crumbs. Do this to each piece of chicken until they have a nice even coating.
  5. In a cast iron skillet, heat the vegetable oil to 350-375 degrees F. The temperature will drop a little when adding in cold chicken.
  6. Cook the cutlets, frying only a couple of pieces at a time, rotating as needed until each piece is a nice golden brown. Transfer to a paper towl to drain off excess oil
  7. On buns or teleras, spead refried beans over the bottom half. On the top half, add mayonnaise and mustard.
  8. Add the cutlets to the bottom half. Add the top half to the chicken cuttlet, eat and enjoy!



This recipe is a bit more involved, but i decided to add it anyway. It’s worth it. I may do a video just on these.


  • 1 1/2 cups warm water (100F-110F)
  • 2 1/4 teaspoons dry active yeast
  • 1 cup whole milk (or 2%), room temperature
  • 6 3/4 cups of all-purpose flour
  • 2 tablespoons salt
  • 2 teaspoons kosher salt
  • 1 tablespoon butter


  1. In a large bown, whisk the water and the yeast. Whisk in the milk next.
  2. In a seperate bowl, combine together the four, salt, and sugar. Mix well with a wooden spoon.
  3. Stir in the dry ingredients into the yeast mixture.
  4. Using a mixer equiped with a blade hook starting on the lowest setting, mix the dough for roughtly 2 minutes. Increase the speed a nother every 2 minutes.
    1. Alternativaly, after a few minutes of using the mixer, you can start needing the dough by hand. I find this to be easier.
  5. Cover the bowl with a kitchen towl and let it sit for at least an hour at room temperature. The dough should double.
    1. optional: refrigerate overnight
  6. On a lightly floured surface, make the down into a long rectangular shape. Cut the dough into 10 eaqual sized pieces.
  7. Use your palm to round each piech of dough into a ball. Let them sit covered for 10 minutes
  8. Press each ball of dough with the palm of your hand to flattem them slightly. Round the sides to form an oval shape.
  9. Place the 10 ovals on 2 baking sheets (5 and 5). Using a wooden spoon or a dull side of a kitchen knife, press 2 paralell marks into the top of each oval of dough. Cover and let sit for another hour
  10. Heat the over to 425 degrees F. Bake them for 15-18 minutes, turning the trays after 10 minutes. They should have a golden brown appearance when done.
  11. Let the cool, uncovered. Use them right away or store them in the fridge or freezer for later.


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