Buttermilk chicken tortas

Buttermilk chicken tortas is a crunchy, satisfying Mexican sandwich experience with juicy fried chicken deeply infused with spice, balanced by the sharp tang of jalapeño aioli and punchy pickled cauliflower. Layers of hot sauce butter and fresh coriander add warmth and freshness in every bite, making this a crave-worthy dish for flavour lovers.

By Thomasina Miers and Daisy Terry
From Saturday Kitchen

This recipe scores a Nutri-score C, reflecting a balance between rich ingredients like buttermilk fried chicken and fresh vegetables with moderate salt and fat content. Ideal as a tasty indulgence that still includes nutrient-dense elements like fresh vegetables and herbs.

Method

1. Make the hot sauce (overlap with other prep) : Lightly toast the allspice, coriander seeds, cinnamon, and cloves in a dry pan over medium heat until you smell their fragrant oils. Add the habanero chillies for the last 30 seconds, then transfer everything to a blender and blitz until smooth.
2. Roast veggies for the sauce: In the same pan, add tomatoes, red onion wedges, chopped carrot, garlic cloves, and scotch bonnet if using. Roast on medium-high heat for 7 minutes, remove garlic, then roast the rest for another 10-12 minutes until blackened. Add to the blender with 200ml water and blitz smooth again.
3. Finish and simmer the hot sauce: Add citrus zest, apple cider vinegar, marmalade, and 1 teaspoon of your toasted spice mix to the blender and pulse. Heat rapeseed oil in a saucepan with salt, add the chilli paste, and cook gently for 3-4 minutes to soften onions. Squeeze in orange and lime juice, season with pepper, and simmer for 10-15 mins. Cool and store in a sterilised bottle for 3-4 days to develop flavours.
4. Prepare the poolish (starter dough): Mix 250g water with yeast and stir in ‘00’ flour until smooth. Cover and leave somewhere warm until bubbly and nearly tripled in size.
5. Make the torta dough: Add water and yeast to the poolish (it may look split, but that’s fine). Stir in strong and ‘00’ flours. Cover and rest for 1 hour. Add salt and more water, kneading until smooth and elastic either by hand (about 10 mins) or with a mixer and dough hook (6 mins).
6. Bulk ferment the dough: Place dough in a square container and rest for 3 hours, folding gently each hour by stretching north, south, east, then west. The dough should feel airy and pillowy afterward.
7. Rest dough in fridge: Chill dough for 30 minutes to 4 hours for easier handling (optional, but recommended).
8. Shape and bake: Preheat oven to 230°C/210°C fan/gas mark 8, with a baking tray inside to heat. Turn dough onto a floured surface, gently pull into a square, cut into 8-12 pieces with a dough scraper. Place on hot tray with plenty of space, bake until golden brown, then cool on a wire rack.
9. Marinate chicken: Cover chicken pieces in buttermilk in a bowl, ideally overnight, to tenderise and infuse flavour.
10. Make cauliflower pickle: Simmer cider vinegar, salt, sugar, allspice, coriander seeds, bay leaves, and water until sugar dissolves. Add onion, cauliflower, carrots, and simmer for 1 minute. Remove from heat, add jalapeños, and leave to pickle for a few hours or overnight to develop tang.
11. Bread and fry chicken: Mix plain flour, corn or rice flour, polenta, caster sugar, garlic powder, ancho powder, mustard powder, smoked paprika, and panko breadcrumbs. Toss marinated chicken in this mix to coat well. Fry until chicken reaches 75°C internally and is golden and crisp.
12. Make jalapeño aioli: Char jalapeño chillies and garlic in a dry pan over high heat for 5-10 minutes until blackened. Blitz with egg yolks, coriander, cider vinegar, lime juice, salt, and slowly drizzle in sunflower and olive oils until silky smooth.
13. Assemble the tortas: Spread hot sauce butter on fresh rolls or sliced torta bread. Layer lettuce leaves, sliced avocado, crispy chicken, pickled cauliflower, and drizzle with jalapeño aioli. Scatter fresh coriander leaves on top for a fresh finish.

Suggested Wine Pairing

For this vibrant buttermilk chicken tortas recipe, here are three budget-friendly wines under £12.50 commonly available in UK supermarkets that perfectly complement every bite:

• Campo Viejo Rioja Tempranillo: This Spanish red offers bright cherry and berry fruit with soft spice and moderate tannins that echo the smoky paprika and spice in the chicken beautifully.
• Echo Falls Sauvignon Blanc: Crisp and zesty with notes of citrus and green apple, its fresh acidity balances the richness of the fried chicken and cuts through the creamy jalapeño aioli.
• Tesco Finest Californian Zinfandel: Juicy and ripe with a hint of pepper spice, it pairs wonderfully with the heat from the hot sauce and jalapeños in the sandwich.

What can you serve with this

1. Mexican street corn: Its smoky, creamy flavours make a great side that complements the spices in the tortas.
2. Simple green salad: A crisp salad with lime dressing adds freshness and a contrasting lightness.
3. Sweet potato fries: The natural sweetness of the fries balances the heat and acidity in the sandwich.
4. Pickled vegetables: Additional tangy pickles continue the flavour theme and provide crunch.
5. Chilled Mexican beer: Refreshing lagers like Corona or Modelo help tame the spice and refresh the palate.

FAQs for Buttermilk chicken tortas

• What are tortas? Tortas are traditional Mexican sandwiches made with soft bread rolls, often layered with meats, sauces, and fresh vegetables.
• Can I make torta bread at home? Yes, this recipe provides a way to make soft torta rolls, but you can also buy soft rolls or brioche as a substitute.
• How long should I marinate the chicken? Ideally overnight to tenderise and soak up flavour, but at least 1 hour works in a pinch.
• What is the difference between habanero and scotch bonnet? Both are very hot chillies, but habaneros tend to be slightly fruitier, while scotch bonnets carry a smoky note.
• How do I store leftover hot sauce? Keep it in a sterilised bottle in the fridge and use within 2 weeks for best flavour.
• Can I make this recipe dairy-free? Yes, substitute vegan butter and use alternative oils for frying.
• What can I use instead of jalapeños? Milder chillies or roasted red peppers can be used for less heat.

Nutri-score Health Check

This Buttermilk chicken tortas recipe rates a Nutri-Score of C, reflecting a recipe that balances indulgence with nutritional benefits.

Positive Factors

• Chicken thighs: protein-rich and provide essential nutrients
• Fresh vegetables: cauliflower, carrot, onion, and coriander add fibre, vitamins, and antioxidants
• Use of herbs and spices: reduce the need for excess salt and add healthful compounds

Negative Factors

• Frying the chicken: adds fat and calories
• Butter and oils: increase saturated fat content
• Added sugar: in marmalade and pickling liquid

The Nutri-Score here is automatically calculated from ingredients and is intended only as a general guideline for assessing healthiness.