Pastor Quesadilla Recipe

Prepare chiles

Remove stems and seeds from the guajillo and ancho chiles. Toast briefly in a dry skillet over medium heat for 20–30 seconds per side until fragrant (do not burn). Place chiles in a bowl and cover with hot water; soak 15–20 minutes until softened.

Make marinade

Drain the soaked chiles and add them to a blender with achiote paste, pineapple juice, orange juice, white vinegar, garlic, half the chopped onion, salt, black pepper, oregano, and cumin. Blend until very smooth, adding 2–4 tablespoons of the chile soaking liquid or water as needed to reach a pourable sauce.

Marinate pork

Place the pork strips in a large bowl or resealable bag. Pour the marinade over the pork, massaging to coat completely. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.

Cook pork

When ready to cook, remove pork from fridge 20 minutes before cooking. Heat 1 tablespoon vegetable oil in a large skillet or cast-iron over medium-high heat until shimmering. Remove pork from marinade, letting excess drip off (reserve marinade). Sear pork strips in batches without overcrowding, about 3–4 minutes per side until nicely browned and cooked through (internal temp ~145–160°F depending on preference). Transfer cooked pork to a plate and keep warm. If you want more sauce, pour reserved marinade into the skillet and simmer 3–4 minutes to reduce and cook through, then toss pork back in to glaze.

Shred or chop

Let the cooked pork rest 5 minutes, then chop or shred into bite-sized pieces suitable for filling quesadillas.

Combine diced pineapple with lime juice and a pinch of salt in a small bowl. Toss and refrigerate until ready to use. This brightens the pineapple and adds acidity to balance the richness of the pork.

Preheat griddle

Heat a large nonstick skillet or griddle over medium heat. Have tortillas, shredded cheese, chopped pork, and butter/oil ready.

Assemble quesadillas: Lay one tortilla flat. Sprinkle a thin, even layer (about 1/2 cup) of shredded cheese over half the tortilla. Add a layer of chopped pastor pork (about 1/3–1/2 cup), then a small sprinkle of diced white onion and some chopped cilantro. Add another light sprinkle of cheese on top of the filling (helps seal). Fold the tortilla in half to create a half-moon.

Cook quesadillas: Add 1/2 teaspoon butter or oil to the hot skillet and place the folded quesadilla seam-side down. Cook 2–3 minutes per side, pressing gently with a spatula, until golden-brown and cheese is melted. Adjust heat as necessary to avoid burning. Repeat with remaining tortillas, adding butter or oil as needed.

Rest and slice: Transfer cooked quesadillas to a cutting board and let rest 1 minute. Slice each into 3–4 wedges.

Finish and serve: Top quesadillas with a spoonful of the lime-pineapple topping and additional chopped cilantro and diced onion if desired. Serve immediately with lime wedges on the side.