Chilaquiles con Pastor (Crisp Tortillas in Red Salsa with Pastor Pork)
Crisp tortilla chips simmered briefly in red salsa and topped with charred pastor pork, fried eggs and crema.
Made with Salsa roja (cooked red salsa) and Tostadas and totopos (tortilla chips) and Al pastor marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Coat the pork in your ready made al pastor marinade (see the base recipe). Cover and chill for at least 4 hours or overnight.
- 2
Heat 1 tbsp oil in a large pan over a high heat. Cook the pork in two batches for 3 to 4 minutes per side until charred and cooked through. Set aside and keep warm.
8 min - 3
Warm your ready made salsa roja in a wide frying pan until bubbling, adding a splash of water if it is very thick.
2 min - 4
Tip the totopos into the salsa and toss quickly for 1 to 2 minutes, just until coated and starting to soften at the edges but still crisp in the middle.
1 min 30 s - 5
Fry the eggs in the remaining oil in a second pan for 3 minutes until the whites are set and the yolks still runny.
3 min - 6
Divide the chilaquiles between plates. Top with pork, a fried egg, soured cream, queso fresco, onion, coriander and avocado. Eat at once.
Tips
- Add the chips to the sauce only at the last minute. They turn to mush within a few minutes.
- Make the sauce slightly thinner than you think, because the chips soak it up.
- Use thick, sturdy chips. Thin chips go soggy too fast.
- For firmer chilaquiles, leave out the soured cream until serving.
Storing and freezing
Best eaten straight away, as the chips go soft. Cooked pastor pork and the salsa keep separately in the fridge for up to 3 days. Reheat both until steaming hot all the way through.
Questions
What is the difference between rojos and verdes?
Rojos use a red tomato and dried chilli salsa and verdes use a green tomatillo salsa. Both are topped with crema, cheese, onion and often eggs.
Can I use leftover pork?
Yes. Chop leftover cooked pork and warm it through in a pan until steaming hot all the way through. Use it as the topping.
Is it gluten free?
Yes, when made with corn totopos and a gluten free salsa. Pork, eggs, cheese, and soured cream contain no gluten. It does contain dairy and egg.
More made with salsa roja (cooked red salsa)
Chicharrón en Salsa Roja (Pork Crackling in Red Salsa)
GFDFEFHuaraches de Carnitas (Sandal Shaped Masa Pork Tacos)
GFEFNFPambazos de Papa con Chorizo (Dipped Potato and Chorizo Rolls)
NFPizzas de Tortilla con Chorizo y Frijoles (Crispy Tortilla Pizzas)
EFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.