Torta De Pavo
This Torta De Pavo (Mexican Turkey Sandwich) is made with juicy and flavorful shredded turkey piled onto a bolillo bun, it’s perfect for the turkey you may have leftover from your holiday meal.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounce cooked turkey (breast preferably)
- 1 Tablespoon olive oil
- ½ large onions (sliced)
- 1 medium tomato (chopped)
- ½ cup turkey or chicken broth
- ½ teaspoon chipotle powder, paprika or chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 bolillo bun (or a type of french bread bun)
- butter (at room temperature)
- 4 Tablespoons Chipotle crema or Mayo
- Pickled Jalapeños
- Pickled Onions
- sliced avocado & tomato
- Salt & Pepper
Instructions
- 1
Shred the turkey and set aside.
- 2
In a large skillet, add the oil and heat on medium high heat. Saute the onion for about 1 minute.
- 3
Add the tomato and saute for 1 minute. Add the shredded turkey, seasoning and broth. Cook for about 5 minutes on medium-low.
- 4
Meanwhile, heat a comal or skillet and carefully slice the bun in half horizontally. Take a bit of butter and spread it evenly on the inner sides of each bun half. Ensure you cover the entire surface for that golden, buttery goodness.
- 5
Place bun halves, inner side down, onto the preheated skillet. Press them slightly to ensure good contact with the hot surface. Toast until golden, about 1-2 minutes.
- 6
To assemble the torta
- 7
Spread Chipotle Crema or mayonnaise on the toasted buns then place a good amount of turkey on the bottom half of the bread or bun. Spread it evenly to cover the surface.
- 8
Layer with sliced avocado, tomato, and season with salt & pepper. Add pickled jalapeños and pickled onions.
- 9
Place the top half of the bread or bun over the layered ingredients. Press down gently to ensure the sandwich holds together. If you'd like, cut the sandwich in half diagonally for easy handling.
- 10
Buen provecho!