Street FoodEasy

Cochinita Pibil Tostadas

Name: Cochinita Pibil Tostadas
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 500 g Shredded cochinita pibil; 8 Corn tostadas; 3 Sour orange or lime; 1 Habanero chilli; 100 ml Soured cream; 2 tbsp White vinegar; 1 pinch Salt to taste; 0.5 tsp Dried oregano; 1 Red onion

20 min (15 prep + 5 cook) Easy 4 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 12 May 2026

Yucatecan cochinita pibil tostadas with pickled red onion and habanero chilli.

About this recipe

Cochinita pibil tostadas are a brilliant way to enjoy Yucatecan achiote pork in crispy bites. Shredded cochinita is placed on tostadas with pickled red onion, habanero and soured cream, creating a combination of sweet, sour and spicy flavours that is impossible to resist.

History & Origin

Cochinita pibil is one of the oldest and most iconic dishes in Yucatecan cuisine, with roots stretching back to the Maya rituals of the pib, an earth oven where meats wrapped in banana leaves were slow-cooked. With the arrival of European pigs in the 16th century, the Maya adapted this ancestral technique to prepare cochinita pibil, which became the heart of Yucatecan festive cooking. Today, cochinita is served in tacos, sandwiches and tostadas throughout the peninsula. The tostada version with pickled onion and habanero is especially popular in the markets of Mérida, where it is sold from dawn as breakfast or lunch for workers.

Estimated cost

£9.20

Total cost

£2.30

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

340

Calories

26g

Protein

24g

Carbohydrates

16g

Fat

Fibre

640mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Make the pickled onion: thinly slice the red onion into julienne strips. Mix with the sour orange or lime juice, vinegar, oregano and salt. Leave to marinate for at least 30 minutes in the refrigerator.
2
Heat the cochinita pibil in a frying pan over medium heat with a little of its own juices for 5 minutes until hot and juicy throughout.
3
Very finely slice the habanero chilli to use as a condiment. Caution: it is extremely hot, use minimal amounts.
4
Place a layer of hot cochinita on each tostada.
5
Add the well-drained pickled onion and a little soured cream. Garnish with a few habanero slices for the brave. Serve immediately.

Have you tried this recipe?

Tell us how it turned out. Your feedback helps other cooks.

Leave a review