Difficulty Hard
Cook Time 1 hr+
Heat None
Components 4 components
A vibrant elote-inspired chicken sandwich that brings Mexican street food to life. Crispy fried chicken is smothered in a creamy corn-based sauce, layered with elote slaw, and topped with a chorizo goat cheese spread. Cotija cheese, fresh cilantro, and lime add authentic finishing touches.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg1 tablespoon fresh lime juice1/4 cup all-purpose flour1/4 cup potato starch1 teaspoon chicken bouillon powder3/4 teaspoon chili powder1/2 teaspoon lime zest1/2 teaspoon salt1/4 teaspoon black pepper2 cups beef tallow or lard for fryingElote Crema Sauce 1/2 cup Mexican crema3 tablespoons cotija cheese, finely grated1/2 teaspoon chili powder1 tablespoon fresh lime juice1/2 teaspoon lime zest1 clove garlic, minced1/8 teaspoon saltElote Dip Slaw 1/4 cup charred corn kernels (from 1 ear or frozen, pan-charred)1/4 cup shredded romaine lettuce2 tablespoons shredded green cabbage2 tablespoons cotija cheese, crumbled2 tablespoons fresh cilantro, chopped1/2 jalapeño, thinly sliced1 tablespoon Mexican crema or mayonnaise1 tablespoon fresh lime juice1/4 teaspoon chili powder1/8 teaspoon smoked paprika1/8 teaspoon garlic powderpinch saltpinch black pepperChorizo Goat Cheese Spread 1 tablespoon cream cheese, softened1 tablespoon fresh goat cheese2 tablespoons cooked chorizo, finely crumbled1/4 teaspoon chili powder1/4 teaspoon garlic powderpinch salt1 tbsp crushed pork rinds (chicharrones)Toppings & Assembly as needed 1 yellow potato bun or brioche bunas needed 1 tbsp unsalted butter, softenedas needed Chorizo goat cheese spreadas needed Elote crema sauceas needed Elote dip slawas needed Cotija cheese, crumbledas needed Fresh cilantroas needed Pickled jalapeños (3-4 slices)Directions 1 Pat chicken breast dry with paper towels. 2 Whisk together buttermilk, egg, and fresh lime juice in a shallow bowl. 3 In another shallow bowl, combine flour, potato starch, chicken bouillon powder, chili powder, lime zest, salt, and black pepper. 4 Dip chicken into wet batter, coat thoroughly, then dredge in dry batter, pressing gently to adhere. Let rest on a plate for 5 minutes. 5 Heat beef tallow or lard to 350°F in a heavy-bottomed pot or deep skillet, using a thermometer for accuracy. 6 Carefully place battered chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 7 Drain on paper towels. 8 Whisk together Mexican crema, finely grated cotija cheese, chili powder, fresh lime juice, lime zest, minced garlic, and salt until well combined. 9 Taste and adjust seasonings as needed. 10 If using fresh corn, cut kernels from the cob. 11 Heat a dry skillet or cast iron over high heat and add corn kernels. 12 Cook without stirring for 2-3 minutes until charred, then stir and char another 1-2 minutes. Let cool. 13 In a medium bowl, toss charred corn, shredded romaine, shredded green cabbage, crumbled cotija, chopped cilantro, and sliced jalapeño together. 14 In a small bowl, whisk Mexican crema or mayo, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. 15 Pour dressing over the slaw and toss to coat. 16 Refrigerate until ready to use. 17 Cook chopped chorizo in a small skillet over medium heat for 3-4 minutes until browned and crumbled. 18 Drain excess fat and let cool. 19 In a small bowl, combine softened cream cheese and fresh goat cheese. Mix until smooth. 20 Fold in the cooled crumbled chorizo, chili powder, garlic powder, and salt until well combined. 21 Butter and toast the bun lightly until golden, about 1-2 minutes per side. 22 Spread the chorizo goat cheese spread on the bottom bun. 23 Place the elote crema-coated chicken on top. 24 Pile the elote dip slaw on the chicken. 25 Sprinkle with extra crumbled cotija and fresh cilantro. 26 Top with pickled jalapeños. 27 Cap with the toasted top bun. 28 Serve immediately while the chicken is hot.
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