Ingredients
For the Adobo Chicken Marinade:
- 1 (15.25 oz) can California Cling Peach Slices, strained (reserve 3 oz of juice for the marinade)
- 3 oz California Cling Peach Juice
- 2 Tbsp extra virgin olive oil
- 1 Tbsp California chili powder
- ½ tsp ground pasilla chili powder
- ½ tsp cayenne pepper (add more for extra spice)
- ½ tsp garlic powder
- ½ tsp oregano
- ⅛ tsp cumin powder
- ½ tsp apple cider vinegar
- 1 tsp Kosher salt
- 2 boneless, skinless chicken breasts, cut lengthwise
For Peachy Cilantro Mayo Sauce:
- 1 (15.25 oz) can California Cling Peach Slices, strained and chopped (no reserved juice needed)
- 5 Tbsp mayonnaise
- 1 Tbsp finely chopped cilantro
- 1 clove garlic, finely chopped
- ¼ tsp cayenne pepper
- ½ tsp Kosher salt
For the Torta:
- 4 Telera Mexican sandwich rolls
- Peachy Cilantro Mayo Sauce (above)
- 1 small whole romaine lettuce, washed and leaves separated
- ½ lb Mexican panela cheese, thinly sliced
- 2 Roma tomatoes, thinly sliced rounds
- 1 avocado, sliced
- 1 medium white onion, thinly sliced rounds
Optional:
Layer with sliced pickled jalapeños or Mexican escabeche
Instructions
For the Chicken Marinade:
- In a food processor, combine the following marinade ingredients, California Cling Peach slices with 3 oz of their juice, spices, olive oil, and vinegar. Pulse for 5 seconds or until the mixture reaches a chutney-like consistency. Reserve 2-3 oz of the marinade to baste the chicken after cooking.
- Slice 2 chicken breasts lengthwise to create 4 evenly portioned halves. Lightly pound each piece with a meat mallet to achieve an even thickness.
- Place the chicken in a Ziploc bag and add the adobo marinade. Massage the bag to ensure the chicken is evenly coated. Let it marinate for 30 minutes to 1 hour.
- While the chicken is marinating, prepare the Peachy Cilantro Mayo Sauce and the vegetables for the torta assembly.
For the Grilled Chicken:
- Preheat an outdoor grill to medium heat. Grill the chicken for 4-6 minutes per side, or until it reaches your desired level of doneness.
- Remove the chicken from the grill and baste it with the reserved adobo marinade, let it rest 5 minutes before serving.
For Peachy Cilantro Mayo Sauce:
- In a bowl, combine all the ingredients and mix well.
- Cover and refrigerate until ready to use.
For the Torta:
- Slice the Telera rolls in half and toast lightly or to your preferred level of crispness.
- Generously spread the California Cling Peachy Cilantro Mayo on each half of the roll.
- Layer the bottom half of the roll with lettuce, followed by grilled California Peach Adobo Chicken, cheese, tomato, avocado, sliced onion and pickled jalapeños or escabeche (optional).
- We love to drizzle with a little more peachy cilantro mayo sauce before topping with the other half of the Telera roll.
