Takes 1 hr + marinating time; Serves 2 (or just you but you have incredible leftovers)
Ingredients and Method for Chicken Marinade
- 2 chicken breasts, pounded, salted
- 1/2 can lager
- 1/2 cup salsa roja (I used Sonoma Gourmet)
- Juice of half lime
Mix all together and refrigerate for at least 4hr.
Ingredients and Method for the Mango Pico
- 1 ripe champagne mango, cubed
- 2 small cucumbers, small dice
- 1/2 small red onion, minced
- Juice of half lime
- Big pinch of salt
Mix well and refrigerate for later.
Ingredients and Method for Mashed Garlic Beans (stay with me – it’s gonna be worth it)
- 1 can red beans (or black or pinto), washed
- 3 cloves garlic, muddled to a paste with salt
- Juice of half lime
- 1 tbsp avocado oil
- 1 tbsp butter
Heat oil and butter in a pot and add beans and garlic paste.
Mash with a potato masher until few lumps remain ~ 3-4 min. Add lime juice and salt, mix, taste then set aside.
Last steps (the rest of the Ingredients):
- 1 avocado, sliced
- 2 bolillo rolls (or similar)
- 1/2 cup salsa roja (I used Sonoma Gourmet)
- Handful of your favorite micro greens
- 3-4oz queso fresco, crumbled
- Sliced limes
- Cilantro
- Sour cream
- 1 tbsp salted butter
Method for putting it all together
Grill chicken 5-6 min per side (depending on thickness) and set aside under tented foil to rest.
Brush both sides of each bolillo roll with salsa and fry in sauté pan with butter until golden.
Layer beans on bottom bolillo. Follow with avocado slices, sliced chicken, mango pico, micro greens, queso, sour cream and cilantro. Dip in that tangy salsa for extra oomph!
I love Mexican food, here try these:
- Double Poblano Enchiladas
- Chicken Torilla Soup
- Limey Chicken Tacos
- Steak Quesadillas
- Blonde Chili Poblano Blanco with Crispy Hominy
