Torta Salgada
User Reviews
5.0
12 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 25 mins
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Servings
12
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Calories
490 kcal
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Course
Main Course
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Cuisine
Brazilian
Torta Salgada
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This Torta Salgada takes a classic Brazilian savory cake and gives it a Mexican twist. It features juicy rotisserie chicken in a smoky chipotle-infused tomato sauce studded with creamy pockets of cream cheese.
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Ingredients
For the Chicken Filling:
- 500 g rotisserie chicken , shredded. You can use boiled chicken if preferred.
- 1 large onion , chopped
- 4 roma tomatoes , chopped
- 3 scallions , white and green parts, chopped
- ½ cup fresh cilantro , chopped
- 4 garlic , finely minced or 1 teaspoon granulated garlic
- 1 tablespoon Knorr Chicken flavor Bouillon or 1 teaspoon kosher salt , adjust to taste
- 1 teaspoon light brown sugar or white sugar
- ½ teaspoon ground black pepper , to taste
- 6 pieces Chipotle peppers in Adobo Sauce, chopped plus 2 tablespoons of the sauce it came in You can substitute 1 red bell pepper for a milder flavor.
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 3 tablespoons Extra virgin olive oil or canola oil
For the Savory Cake Batter:
- 375 g (3 cups) all-purpose flour
- 1 teaspoon kosher salt
- 420 ml (2 cups) whole milk, room temperature
- ¼ teaspoon ground black pepper
- 4 large eggs , room temperature
- 210 ml (1 cup) avocado oil or any neutral-flavored oil
- 1 tablespoon non-Aluminum baking powder
- 8 oz full fat cream cheese
Instructions
For the Chicken Filling:
- Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the tomatoes, onion, chipotle pepper, garlic, chicken bouillon, sugar, and the white part of the scallion and cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened about 20 minutes.
- Stir in the green parts of the scallions, cilantro, black pepper, oregano, and shredded chicken. Taste and adjust seasonings as needed. Turn off the heat and set aside to cool.
For the Savory Cake Batter:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9'' x 13'' rectangular Pyrex baking dish; dust with flour, tap out the excess, and set aside.
- In a medium bowl, combine the flour and baking powder; set aside. In a blender jar, blend the eggs, milk, oil, pepper, and salt until completely smooth, about 2 minutes.
- Pour the mixture into a large bowl and, using a hand whisk, gently and gradually stir the flour mixture until just combined. Don’t over-mix!
- Pour half of the batter into the prepared pan. Spread the chicken filling evenly on top of the batter. Gradually pour the rest of the cake batter over the filling, making sure you distribute evenly to cover the filling completely. Use a spoon to spread the batter if needed. Dot it with cream cheese,
- Bake the savory rotisserie chicken cake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Remove the Torta Salgada from the oven and let it cool for 10 minutes. Cut it into squares and serve warm. Enjoy!
Equipments used:
Notes
- How to Store & Reheat
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat portions in the microwave for 1 minute or in a preheated 350°F oven (wrapped in foil) for 15 minutes until warm.
- Make Ahead
- The chicken filling can be made two days ahead.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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