This recipe is actually just a combination of two others, this cochinita pibil recipe and a pickled onion recipe for garnish (added in this post).

Cochinita Pibil Tortas
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  1. Cochinita Pibil from recipe in description
  2. french bread or bolillo
  3. 1 avocado
For the pickled red onions
  1. 1 Red Onion, sliced thin
  2. 2 Serrano Peppers, sliced thin longways
  3. 1 c white vinegar
  4. 1 1/2 c water
  5. 2-3 tbsp sugar, depending on how sweet you want
  6. 1/2 tsp Kosher Salt
For the onions
  1. In a pot on low heat combine the water, vinegar, salt and sugar and stir until the salt and sugar are dissolved.
  2. Add the onions and peppers, stir and remove from heat.
  3. Place everything in a bowl to cool and cover.
  4. Leave out overnight then refrigerate.
  5. This should keep for about a week.
Assembling the Torta
  1. For the bottom layer place a good amount of cochinita pibil.
  2. Slice up some avocado and spread on the top bread.
  3. Put some of the pickled onions on top of the cochinita pibil.
  4. Place the torta in a pan on medium heat.
  5. Cook on both sides until crisp.