Tinga Torta

  • 5 mins

  • Feeds 1

  • 2 Blocks

This classic Mexican sandwich adopts the "less is more" mentality. No frills, just pure satisfaction.
  • 2 Chicken Tinga Blocks
  • 1 Ciabatta Roll (or similar)
  • 1 Tomato
  • ½ Avocado
  • Chunk of Iceberg Lettuce (or any leaves you fancy)
  • 1 Tbsp Garlic Mayo
  • Hot Sauce
  • Salt & Pepper
  1. Preheat the oven to 180c.
  2. Pop the ciabatta in the oven for about 5 minutes, or until crispy to the touch.
  3. Cut the tomato and avocado into slices and season with salt and pepper.
  4. Finely shred the lettuce.
  5. Heat up the Chicken Tinga Blocks until piping hot.
  6. Slice the roll in half and divide the mayo between the slices. 
  7. Start the Chicken Tinga on the bottom and top with slices of tomato, avocado and the shredded lettuce.
  8. Douse in hot sauce and enjoy!