Volcanes de Pastor (Crisp Tortillas with Melted Cheese and Pastor Pork)
Corn tortillas crisped in a pan under melted cheese and topped with charred pastor pork, pineapple and fresh pico de gallo.
Made with Fresh pico de gallo and Corn tortillas from masa harina and Al pastor marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.57 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
Toss the pork slices with your ready made al pastor marinade (see the base recipe). Cover and chill for at least 4 hours or overnight.
- 2
Heat the oil in a large pan over a high heat and cook the pork in two batches for 3 to 4 minutes per side until charred and cooked through with no pink. Chop it small and mix in the pineapple.
8 min - 3
Heat a clean frying pan or griddle over a medium high heat. Lay a corn tortilla flat in the dry pan and cook for 1 minute until it starts to firm up.
1 min - 4
Sprinkle a quarter of the cheese over the tortilla and let it melt and bubble for 2 minutes until the underside is crisp and the cheese has fused to the tortilla.
2 min - 5
Lift it out and set on a board with the cheese side up. Repeat with the remaining tortillas, keeping the finished ones warm in a low oven.
- 6
Pile the pastor pork and pineapple over each cheese crisp, then top with pico de gallo, a few slices of avocado and a squeeze of lime. Eat straight away while crisp.
Tips
- Use a non stick pan or a well seasoned griddle so the melted cheese does not weld itself to the metal.
- Cook the pork ahead and keep it warm, then build the volcanes at the last minute while the cheese is hot.
- Oaxaca cheese is traditional. Low moisture mozzarella melts well and crisps nicely in the UK.
- Add a spoonful of salsa taquera for heat.
Storing and freezing
Best eaten fresh. Cooked pork keeps in the fridge for up to 3 days, cooled within 1 to 2 hours. Re-crisp the tortillas in a hot pan with fresh cheese and reheat the pork until steaming hot all the way through.
Questions
What is a volcán?
A volcán is a corn tortilla crisped with melted cheese until it holds its shape like a tostada, then topped with meat and salsa. The name comes from the cheese crust.
Is it gluten free?
Yes. Pork, cheese, corn tortillas, pineapple and pico de gallo contain no gluten, egg or nuts. It does contain dairy, so it is not dairy free.
Can I use chicken or mushrooms?
Yes. Sliced chicken thighs or king oyster mushrooms in the same marinade work well, cooked until charred at the edges.
More made with fresh pico de gallo
Double 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.