20-Min Cochinita Torta with Pickled Onions
Shredded rotisserie pork layered in a warm bolillo roll with pickled red onions, fresh cilantro, and a smear of mayo—the fast version of Yucatán's iconic handheld. The pickled onions add the essential bright bite that makes this sing.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1 lb rotisserie pork (shredded)
- 1 medium red onion (thinly sliced)
- 1 whole fresh lime (juiced)
- 2 whole bolillo rolls or sandwich rolls
- 3 tbsp mayonnaise
- ¼ cup fresh cilantro (chopped)
- 1 whole jalapeño (sliced, optional)
Instructions
- 1
Toss sliced red onion with lime juice and a pinch of salt. Let sit 5 minutes while you prep.
- 2
Warm rotisserie pork in a skillet over medium heat, breaking it into bite-size pieces, ~3 minutes.
- 3
Split bolillo rolls and lightly toast cut sides in the same skillet until golden, ~90 seconds per side.
- 4
Spread mayo on both cut sides of each roll.
- 5
Layer warm pork, pickled onions (with some juice), cilantro, and jalapeño on each roll.
- 6
Serve immediately while pork and rolls are still warm.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- small bowl
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