Quick Cochinita Torta with Pickled Red Onion
Shredded rotisserie pork spiked with achiote spice, tucked into a warm bolillo with bright pickled onions and a smear of mayo. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
- ½ small red onion, thinly sliced
- ¼ cup white vinegar
- 1 lb rotisserie pork, shredded
- 1 tbsp achiote paste (or chili powder + cumin)
- 2 whole bolillo rolls or crusty buns
- 2 tbsp mayonnaise
Instructions
- 1
Toss sliced red onion with white vinegar and a pinch of salt. Set aside to pickle while you assemble.
- 2
Warm the shredded pork in a skillet over medium heat with achiote paste, breaking up clumps, until fragrant and heated through, about 4 minutes.
- 3
Split the bolillo rolls and warm them cut-side down in the same skillet until lightly toasted, about 90 seconds per side.
- 4
Spread mayo on the inside of each roll, then pile the warm seasoned pork onto the bottom half.
- 5
Drain the pickled onions and pile them on top of the pork, then close the sandwich.
- 6
Serve immediately while the pork and bread are still warm.
Tools you’ll need
- small bowl
- 12-inch skillet
- knife and cutting board
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