Quickfire Cochinita Torta with Pickled Onion
Tender pulled pork with Yucatán spice, pickled onions, and a warm achiote mayo on a crispy roll. Served with chile-lime dipping sauce and a cold drink for that perfect street-food moment.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 lbs rotisserie pork or pulled pork, shredded
- ½ medium red onion, thinly sliced
- 3 tbsp fresh lime juice
- ¼ cup mayonnaise
- 1 tbsp achiote paste (or 1 tbsp smoked paprika + pinch cayenne)
- 2 whole bolillo rolls or telera rolls, split lengthwise
- ½ whole habanero or serrano chile, minced
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Toss red onion with 2 tbsp lime juice and a pinch of salt. Let sit while you build the tortas.
- 2
Whisk achiote paste into mayo until smooth and bright orange. Spread generously on both roll halves.
- 3
Warm pork in a skillet over medium-high heat, stirring occasionally, until edges begin to crisp, about 4 minutes.
- 4
Layer warm pork onto roll bottoms. Top with pickled onions, minced chile, and fresh cilantro.
- 5
Mix remaining 1 tbsp lime juice with minced chile and a pinch of salt for dipping sauce.
- 6
Close tortas and serve immediately with dipping sauce and cold beverage on the side.
Tools you’ll need
- small bowl
- skillet (10-inch)
- wooden spoon
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