10-Min Cochinita Torta with Quick Pickled Onion
Shredded rotisserie pork tossed with achiote paste and lime, piled onto a bolillo roll with creamy mayo and tangy pickled onions. The whole Yucatan flavor profile in a handheld bite.
- Total time
- 10 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
casualsatisfyingmexicanporktendersoftweeknightlunch
Ingredients
- 1.5 cups rotisserie pork, shredded
- 2 tbsp achiote paste
- ½ whole lime, juiced
- ½ whole red onion, thinly sliced
- ¼ cup white vinegar
- 2 whole bolillo rolls or sandwich rolls
Instructions
- 1
Toss shredded pork with achiote paste and lime juice until evenly coated and fragrant.
- 2
Pour vinegar over sliced red onion in a bowl. Let sit while you assemble the tortas.
- 3
Slice bolillo rolls in half lengthwise. Spread mayo on both cut sides if desired.
- 4
Pile achiote pork onto the bottom half of each roll. Top with pickled red onion.
- 5
Close the torta and serve immediately. The warm pork softens the bread beautifully.
Tools you’ll need
- cutting board
- sharp knife
- small bowl
- spoon for tossing
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