Mexican Torta de Cochinita (Printer-Friendly)

Mexican sandwich with cochinita pibil, refried beans, and pickled onion on toasted bolillo rolls.

# What You’ll Need to Cook:

01 - 4 bolillo rolls or crusty white bread rolls

02 - 2 cups cochinita pibil (Yucatecan pulled pork)

03 - 1 cup refried beans, warmed

04 - 1/2 cup pickled red onions

05 - 1/4 cup pickled jalapeños

06 - Hot sauce to taste (e.g., habanero)

01 - Slice bolillo rolls in half lengthwise and remove some excess bread from the center, if desired.

02 - Optional: Spread a bit of butter or oil on the cut sides of each roll. Toast in a hot pan, butter side down, until golden and crisp.

03 - Spread a generous layer of warmed refried beans on the bottom half of each toasted roll.

04 - Top the refried beans with warmed cochinita pibil. Ensure the meat is heated through and tender.

05 - Finish with pickled red onions, pickled jalapeños, and a few dashes of hot sauce. Add any additional desired toppings and serve immediately.

01 - Bolillo or telera rolls are traditional, but French or Cuban bread are good substitutes.

02 - Toasting the bread enhances the texture and flavor of the sandwich.

03 - Cochinita pibil can be prepared ahead and stored in the fridge for up to 3 days.