Al pastor pie

Ingredients

• 3dried guajillo chillies, veins and seeds removed, soaked in hot water and drained
• 1chipotle chilli in adobo
• 15 ml (1 tablespoon)chipotle adobo
• 1 cloveroasted garlic
• 1/2onion, chopped and roasted
• 1tomato, roasted, peeled and deseeded
• 30 ml (2 tablespoons)apple cider vinegar
• 120 ml (1/2 cup)orange juice
• 1/2 teaspoonground cumin
• 1 teaspoondried oregano, crushed
• 1 teaspoonsalt
• 1/2 teaspoonground black pepper
• 500 gpork loin, cut into thin strips
• 30 ml (2 tablespoons)oil
• as neededoil
• 20corn tortillas
• to tastechopped onion
• 225 g (1 1/2 cups)pineapple, diced
• 15 g (1 cup)chopped coriander leaves
• 50 g (1/2 cup)grated Manchego cheese
• 1 recipeguacamole

Instructions

1. 1

   Marinate the pork

   Blend the guajillo chillies with all the other ingredients except the pork and oil until smooth. Pour into a dish, add the pork strips and mix well. Cover with cling film and refrigerate overnight.

2. 2

   Cook the pork

   Heat a frying pan over medium heat and add half the oil. Once hot, fry half the marinated pork strips until browned and cooked through. Remove and leave to cool, then repeat with the remaining oil and pork.

3. 3

   Chop the pork

   Cut the al pastor pork into small pieces and set aside.

4. 4

   Prepare the dish

   Preheat the oven to 180°C. Lightly oil the base and sides of a 20 × 15 cm ovenproof dish.

5. 5

   Fry the tortillas

   Heat a little oil in a frying pan over medium heat. When hot, fry the corn tortillas one at a time, just until lightly crisped. Set them on kitchen paper to drain.

6. 6

   Layer the pie

   Mix the chopped onion, diced pineapple and chopped coriander in a bowl. Cover the base of the dish with half the tortillas, then add half the pork, half the onion mixture and the grated cheese. Repeat with the remaining tortillas and pork.

7. 7

   Bake the pie

   Cover the dish with foil and bake the pie for 15 minutes.

8. 8

   Add the topping

   Scatter the remaining onion, pineapple and coriander mixture over the pie.

What is al pastor pie?

Al pastor is a Mexican taco filling of pork marinated with chillies and aromatics, commonly paired with pineapple. Its flavour draws on the spit-roasted pork tradition associated with Lebanese immigrants in Mexico, adapted with local ingredients and seasonings.

This version turns the taco filling into a layered bake, using tortillas in place of pastry. The chilli marinade, pineapple and fresh coriander bring the familiar sweet, savoury and gently spicy combination to each layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 43g protein, 98g carbs, 39g fat.

The tortillas and pineapple supply much of the carbohydrate, while pork contributes most of the protein. Oil, cheese and guacamole add fat; their exact amounts depend on how much oil is absorbed and which guacamole recipe is used. Serve a moderate slice with salad or vegetables to balance the plate.

The chilli marinade

Chillies first: the soaked guajillos give the marinade its base, while chipotle and its adobo add smoky heat. Blend the mixture until smooth so it coats the thin pork strips evenly.

Overnight rest: refrigerating the pork in its marinade gives the flavours time to mingle. Keep the dish covered while it rests.

Cooking the pork

Work in batches: frying half the pork at a time helps it brown rather than crowding the pan. Use medium heat and cook until the strips are browned and cooked through.

Small pieces: chop the cooked pork before layering so it is easier to portion and more evenly distributed through the pie.

Building the layers

Lightly fried tortillas: a brief fry adds some structure before they go into the dish. Drain them on kitchen paper to remove excess surface oil.

Layering order: the recipe divides the tortillas and pork between two layers, with the onion, pineapple and coriander mixture divided between them. Add the cheese over the first filling layer, then finish the bake with the remaining fresh mixture.

Baking and serving

Use a 20 × 15 cm ovenproof dish and cover it with foil for the 15-minute bake at 180°C. The foil covers the top while the layers heat through.

Serve with the guacamole alongside. A crisp green salad or simply dressed vegetables can add freshness to the meal.

Getting the balance right

The pork is the main savoury layer, while pineapple adds sweetness and a juicy contrast. Fresh coriander and onion provide a bright finish after baking.

For a more even portion, cut through the tortilla layers with a broad spatula and include some of the topping and guacamole with each serving.

Recipe notes & tips

• Cut the pork into thin, even strips so it cooks at a similar rate.
• Blend the marinade thoroughly to avoid pieces of chilli or garlic in the sauce.
• Fry the pork in batches rather than crowding the pan.
• Fry tortillas only lightly, as they will soften further in the oven.
• Drain the tortillas on kitchen paper before layering.
• Have the chopped onion, pineapple and coriander mixture ready before assembling the pie.

Variations

• Adjust the heat: use less chipotle for a milder marinade.
• Change the cheese: use a similar melting cheese if Manchego is unavailable.
• Add extra pineapple: increase the fruit for a sweeter contrast with the pork.
• Serve with salsa: offer a fresh tomato salsa alongside the guacamole.
• Add a fresh side: pair the pie with a crisp green salad.

Common mistakes to avoid

• Crowding the pan: the pork may steam instead of browning; cook it in two batches.
• Skipping the overnight rest: the pork has less time to take on the marinade; chill it overnight as directed.
• Over-frying the tortillas: they can become too crisp to layer neatly; fry them only lightly.
• Using a dish that is too small: the layers may be difficult to arrange; use a 20 × 15 cm ovenproof dish.
• Forgetting the foil: the recipe calls for a covered bake; cover the dish for the 15 minutes in the oven.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot throughout, in the oven covered with foil or in the microwave; add the fresh topping after reheating if you have kept it separate.

Frequently asked questions