Fill a crispy bolillo or rustic roll with shredded pibil-style pork, shredded chicken, or tender roasted potatoes, whichever you prefer. Heat the filling thoroughly and press the bread lightly so it absorbs the flavor without falling apart. Heat the pibil sauce over low heat and pour it generously over the assembled torta, allowing the achiote flavors to soak into the bread and filling. Top with pickled red onion and serve immediately, savoring the intense, juicy character of an authentic torta ahogada.
