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Santa Fe Tabanero Torta

Santa Fe Tabanero Torta


The following recipe marks the third of five installments as part of Chef Special Campaign with Chef Isaiah. Today Chef Isaiah provides us with some delicious Chicken Tortas, a Mexican favorite. He also includes a one-of-a-kind Corn Relish that'll knock your socks off...


  • 2 - Boneless Skinless Chicken Breasts
  • ¼ cup - Soy Sauce
  • ½ cup - Tabanero Hot Sauce
  • 4 slices - Sliced Pepperjack Cheese
  • 2 - Large Pasilla Chilies
  • 2 - Torta Rolls, Bolilla Rolls, or French Rolls (any will do)

Tabanero Corn Relish: 

  • 1 - Ear of Sweet White Corn
  • 4 oz. - Cooked Black Beans (rinsed when removed from can)
  • ¼ cup - Red Onion (chopped)
  • ½ tsp. - Paprika
  • 1 tbsp. - Sea Salt
  • 1 tsp. - Cumin
  • 1 tbsp. - Lime Juice
  • 3 tbsp. – Tabanero Hot Sauce


  1. Thinly slice chicken breasts and marinate in ½ cup Tabanero hot sauce and soy sauce for 1 hour.
  2. Heat oven to 390 degrees and roast pasilla chilies on a baking (cookie) sheet until soft and flimsy.
  3. Mix all corn relish ingredients in a small bowl and set aside.
  4. When ready, place roasted pasilla chilies in an ice bath for 5 minutes and then remove skin and seeds. Then slice the chilies into thick, long strips and set aside.
  5. Grill the chicken breasts on BBQ with a high flame until cooked through.
  6. Slice torta rolls down the middle and layer chili strips, grilled chicken, corn relish, pepper jack cheese (melted on chicken or fresh), and of course, a little extra Tabanero hot sauce for an extra kick! Serve with your favorite tortilla chips to scoop up the extra corn relish, and enjoy!
  7. {Optional} Add grilled Green Onion stalks to Tortas. Makes for another delicious kick of flavor!


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