Tortas de Cochinita Pibil
4 tortas
Those tortas de cochinita pibil are packed with bold flavors from shredded pibil pork, pickled onions, avocado, and creamy black beans.
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.
Nutrition Information
Serving: 1 torta | Calories: 576kcal | Carbohydrates: 45g | Protein: 28g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 531mg | Potassium: 307mg | Fiber: 6g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg