Ingredients
- 600 g chicken breast
- 4 French bread rolls (bolillos)
- 4 tomatoes
- 1 green bell pepper
- 1 onion
- 2 garlic cloves
- 1 teaspoon ground relajo spice mix
- Lettuce leaves
- Cucumber and radish slices
- Watercress to taste
- Salt and pepper
- 500 ml water
Step-by-step
Using a different robot? Switch it here:
- Cook the chicken with 500 ml water and salt 20 min/Varoma/reverse/spoon speed. Set aside the broth and shred the chicken.
- Without washing the mixing bowl, sauté the tomatoes, bell pepper, onion and garlic 8 min/Varoma/speed 1.
- Add the ground relajo and 200 g broth. Blend 40 sec/speed 6 into a sauce.
- Add the shredded chicken and cook 10 min/100°C/reverse/spoon speed.
- Split the rolls open, add lettuce, cucumber, radish, watercress and the chicken in sauce. Serve right away.
Tips
- Relajo is a typical Salvadoran blend of toasted spices.
- Serve with a bit of extra sauce on the side for dipping the bread.
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