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
Ingredients
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Open the appInstructions
Step 1
Toss shredded pork with achiote paste and lime juice until evenly coated and fragrant.
Step 2
Pour vinegar over sliced red onion in a bowl. Let sit while you assemble the tortas.
Step 3
Slice bolillo rolls in half lengthwise. Spread mayo on both cut sides if desired.
Step 4
Pile achiote pork onto the bottom half of each roll. Top with pickled red onion.
Step 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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