Panes Rellenos (Salvadorean Style Smothered Torta)

Name: Panes Rellenos (Salvadorean Style Smothered Torta)
Yield: 8
Ingredients: 1 cucumber; 2 roasting chicken; 8 gal arlic clove; 4 chicken bouillon cube; 3 ⁄bunch fresh cilantro; 8 large hoagie roll; 16 leaves green leaf lettuce; 6 radish; 7 c ⁄mayonnaise; red chili sauce; 1 head cauliflower; 1 large white onion; 1 fl oz green bean; 2 large carrot; 3 tsp ⁄worcestershire sauce; 5 tsp ⁄celery salt; 2 Tbsp margarine; 1 c vegetable oil; 5 c ⁄mustard; seasoning salt

Panes Rellenos (Salvadorean Style Smothered Torta)

0 mins

Total time

8

Serving

20

Ingredients

Enable cook mode

Ingredients

cucumber

roasting chicken

galarlic clove

chicken bouillon cube

⁄bunch fresh cilantro

large hoagie roll

leaves green leaf lettuce

radish

c⁄mayonnaise

red chili sauce

head cauliflower

large white onion

fl ozgreen bean

large carrot

tsp⁄worcestershire sauce

tsp⁄celery salt

Tbspmargarine

cvegetable oil

c⁄mustard

seasoning salt

Directions

Step 1

Place the two chickens, garlic, cilantro, and bouillon cubes in a large stock pot. Cover the chickens with water and bring to a boil. Continue boiling the chicken on medium heat until the juices run clear when poked with a knife or fork, about 30 minutes.

Step 2

Pull the chickens out of the liquid. Cover and set aside to cool.

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