Tortas de cochinita are like a flavor-packed fiesta in a sandwich! From the rich, smoky pork to the crisp, fresh toppings. They are an absolute must-try if you’re into bold, mouthwatering Mexican street food.
Tortas de cochinita are a type of Mexican sandwich that features Cochinita Pibil as a main filling. Cochinita is a marinated and slow-roasted pork from Yucatan.
The cooked pork is shredded and served in various dishes such as tacos, panuchos, and sandwiches (tortas).
These sandwiches offer a delightful combination of textures and smoky flavors, making them a favorite for a quick and easy meal.
Ingredients
- Cochinita: This shredded pork is the star of the recipe!
- Sandwich rolls: Use bolillo, teleras, or your favorite sub rolls.
- Beans: You’ll need refried beans. Pinto or black beans are perfect options.
- Pickled onions: For a crunch.
- Avocado: For balancing the heat and added creaminess.
- Butter: For toasting the bread.
How to Make Tortas de Cochinita Pibil
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
Cut the sandwich rolls in half and generously spread the crumb with butter. Heat a comal or griddle and toast the bread on all sides until crisp and gold.
Heat the cochinita in a small pan and set aside.
Spread the bottom half of the toasted rolls with refried beans. Then top the beans with the reheated pork.
Next, pile with pickled onions and avocado slices. If you want some spicy kick, add a few pickled jalapeños.
Close the sandwich with the other half and slightly press on top to keep the fillings in place.
Depending on your preference and the size of the torta, you can choose to slice it in half diagonally. This makes it easier to handle and serve, especially for larger sandwiches.
Tips & Tricks
- Choose the right bread: Select a bread that can handle the filling and avoid those with a super soft crumb (such as dinner rolls). Bolillos or telera rolls are the perfect choice.
- Reheating the meat: If you have a steamer, you can use it to reheat the pork. This method helps retain moisture and prevent drying. Just place the meat in a heatproof container or steamer tray and steam for 10-15 minutes, or until the pork is heated through.
- Add spicy: If you like a bit of extra heat, consider adding habanero salsa or sliced jalapeños.
- Store: Because of the juicy cochinita, this sandwich is best enjoyed freshly made, and avoid storing to prevent sogginess.
- Make ahead: You can prepare the filling and toppings 2-3 days ahead and have them ready in the refrigerator for a quick and easy meal.
How to Serve Cochinita Torta
Tortas are a casual meal that can be served on its own without much fuss. However, to make it a full Mexican eating experience, I suggest pairing it with salsas and drinks like:
- Cilantro lime crema: A drizzle of this sauce can add a creamy, fresh, and slightly tangy element to your sandwich.
- Tomatillo salsa verde: This salsa provides a fresh contrast to the spicy and savory flavors of the cochinita.
- Agua de piña: Made with fresh pineapple, this refreshing drink is perfect to wash down those sandwiches!
Place tortas de cochinita on a serving platter or individual plates. If you’re serving multiple sandwiches, you can arrange them neatly on the platter.
If you’re serving guests, you may want to garnish the platter with some extra condiments so everyone can add more if they want.
If you’re aiming for an authentic experience, consider serving your tortas de cochinita with xnipec salsa, a Yucatecan preparation made with red onions, habanero peppers, and bitter orange.
FAQ
What are tortas?
Tortas are a type of sandwich that originated in Mexico. They are essentially Mexican sandwiches, typically served on a type of bread known as bolillo or telera. Tortas are known for their versatility, as they can be filled with a wide variety of ingredients, making them a popular and customizable street food in Mexico.
Tortas are often prepared fresh to order, and the fillings and condiments are assembled inside the bread roll just before serving. They are typically enjoyed as a hearty and satisfying meal, whether purchased from street vendors, food stalls, or restaurants. Due to their versatility, tortas can cater to a wide range of tastes, making them a popular choice for both locals and tourists looking to experience Mexican cuisine.
More Tortas Recipes
If you enjoyed this tortas de cochinita recipe, please take a minute and rate it below in the comments. Also, don’t forget to share and follow this blog on Instagram, Facebook, Pinterest, and YouTube.
Tortas de Cochinita Pibil
Equipment
- griddle or comal
Ingredients
- 3 cups cochinita pibil (shredded)
- 4 bolillo rolls (or any sandwich roll you prefer)
- pickled onions (as much as you want)
- 1 avocado (sliced)
- ½ cup refried black beans
- 2-3 Tablespoons butter (softened)
Instructions
- Cut the sandwich rolls in half and generously spread the crumb with butter.
- Heat a comal or griddle and toast the bread on all sides until crisp and gold.
- Heat the cochinita in a small pan and set aside.
- Spread the bottom half of the toasted rolls with refried beans. Then top the beans with the reheated pork.
- Pile with pickled onions and avocado slices.
- Close the sandwich with the other half and slightly press on top to keep the fillings on place.
- Serve as it is or slice it in half for easier handle.
Notes
- Choose the right bread: Select a bread that can handle the filling and avoid those with a super soft crumb (such as dinner rolls).
- Reheating the meat: If you have a steamer, you can use it to reheat the pork. This method helps retain moisture and prevent drying. Just place the meat in a heatproof container or steamer tray and steam for 10-15 minutes, or until the pork is heated through.
- Add spicy: If you like a bit of extra heat, consider adding habanero salsa or sliced jalapeños.
This sandwich is really good. We had this yesterday because we made too much cochinita and they turned out so good. It was really flavorful!
Thank you! We still had some cochinita leftovers and this recipe is perfect!