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
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toss red onion with 2 tbsp lime juice and a pinch of salt. Let sit while you build the tortas.
Step 2
Whisk achiote paste into mayo until smooth and bright orange. Spread generously on both roll halves.
Step 3
Warm pork in a skillet over medium-high heat, stirring occasionally, until edges begin to crisp, about 4 minutes.
Step 4
Layer warm pork onto roll bottoms. Top with pickled onions, minced chile, and fresh cilantro.
Step 5
Mix remaining 1 tbsp lime juice with minced chile and a pinch of salt for dipping sauce.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
