Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: 1 cup (120 g) all-purpose flour, 2 large eggs, 1 1/4 cups (300 ml) whole milk, 2 tbsp (28 g) melted unsalted butter, 1/4 tsp kosher salt
- Al pastor meat: 1 lb (450 g) pork shoulder (thin-sliced) or boneless skinless chicken thighs (thin-sliced)
- Marinade: 2 tbsp (30 g) achiote paste, 1 chipotle pepper in adobo + 1 tbsp adobo sauce, 1/3 cup (80 ml) pineapple juice, 2 tbsp (30 ml) white vinegar, 2 garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp kosher salt, 1 tbsp (12 g) brown sugar, 1 tbsp (15 ml) neutral oil
- Fillings: 1 cup (150 g) diced pineapple, 1/2 cup (75 g) finely diced white onion, 1/2 cup (20 g) chopped cilantro, 1 lime (cut into wedges), 1 cup (240 ml) salsa roja or salsa verde
Do This
- 1) Blend marinade, toss with thin-sliced pork or chicken, and marinate 30 minutes (or up to 8 hours).
- 2) Whisk crepe batter and rest 20 minutes while the meat marinates.
- 3) Cook 4 large crepes in a 10-inch skillet over medium heat, 60–90 seconds per side.
- 4) Sear marinated meat in a hot skillet (pork 6–8 minutes total; chicken 10–12 minutes total), then chop.
- 5) Char diced pineapple for 2–3 minutes in the same pan.
- 6) Fill each crepe with meat, pineapple, onion, cilantro, and a squeeze of lime; fold burrito-style.
- 7) Spoon salsa over the top and serve hot.
Why You’ll Love This Recipe
- Street-food vibes at home: al pastor flavors plus a tender crepe wrap feels fun, unexpected, and totally craveable.
- Fast cooking, big payoff: thin-sliced meat sears quickly, and crepes cook in minutes.
- Sweet-savory balance: pineapple and lime brighten the smoky, spiced marinade.
- Flexible: works with pork or chicken, and you can adjust heat with your salsa.
Grocery List
- Produce: 1 cup diced fresh pineapple (or 1 small pineapple), 1/2 medium white onion, 1 bunch cilantro, 1 lime, 2 garlic cloves
- Dairy: whole milk, unsalted butter, eggs
- Meat: 1 lb (450 g) pork shoulder (boneless) or boneless skinless chicken thighs
- Pantry: all-purpose flour, achiote paste, chipotle pepper in adobo (canned), pineapple juice, white vinegar, dried oregano, ground cumin, kosher salt, black pepper, brown sugar, neutral oil, salsa roja or salsa verde
Full Ingredients
Crepes (4 large)
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted (plus more for the pan as needed)
- 1/4 tsp kosher salt
Al Pastor-Style Marinade
- 2 tbsp (30 g) achiote paste
- 1 chipotle pepper in adobo (about 15 g)
- 1 tbsp (15 ml) adobo sauce (from the can)
- 1/3 cup (80 ml) pineapple juice
- 2 tbsp (30 ml) white vinegar
- 2 garlic cloves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp (12 g) packed light brown sugar
- 1 tbsp (15 ml) neutral oil (avocado, canola, or grapeseed)
Meat (choose one)
- Pork option: 1 lb (450 g) boneless pork shoulder, sliced very thin (about 1/8 inch / 3 mm)
- Chicken option: 1 lb (450 g) boneless skinless chicken thighs, sliced very thin (about 1/8 inch / 3 mm)
Filling and Finishing
- 1 cup (150 g) diced fresh pineapple (1/4-inch / 6 mm dice)
- 1/2 cup (75 g) finely diced white onion
- 1/2 cup (20 g) chopped cilantro (tender stems are fine)
- 1 lime, cut into 4 wedges
- 1 cup (240 ml) salsa roja or salsa verde, for serving
Step-by-Step Instructions
Step 1: Blend the al pastor-style marinade
Add the achiote paste, chipotle pepper, adobo sauce, pineapple juice, white vinegar, garlic, oregano, cumin, kosher salt, black pepper, brown sugar, and neutral oil to a blender. Blend for 20–30 seconds, scraping down once, until smooth and brick-red. (If your achiote is stubborn, blend a little longer; you want it fully dissolved.)
Step 2: Marinate the meat (30 minutes minimum)
Place the thin-sliced pork or chicken in a bowl and pour the marinade over it. Toss well so every piece is coated. Cover and refrigerate for at least 30 minutes and up to 8 hours. For the best flavor, aim for 2–4 hours.
Food safety note: Keep the meat refrigerated while marinating. Discard any leftover marinade that touched raw meat.
Step 3: Make the crepe batter and rest it
In a medium bowl, whisk the flour and salt. In a separate bowl (or a large measuring cup), whisk the eggs and milk until smooth. Pour the wet mixture into the flour and whisk until no dry streaks remain. Whisk in the melted butter.
Let the batter rest at room temperature for 20 minutes. This helps the flour hydrate so your crepes cook up tender instead of rubbery.
Step 4: Cook the crepes (4 large)
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Lightly butter the pan. Pour in 1/3 cup (80 ml) batter and immediately swirl the pan to spread it into a thin, even layer.
Cook until the edges look dry and lightly golden, 60–75 seconds. Flip (a thin spatula helps) and cook the second side for 30–45 seconds. Transfer to a plate and repeat with remaining batter, buttering the pan as needed. Stack the crepes and cover loosely with foil to keep warm.
Step 5: Sear the meat until browned and juicy
Heat a large cast-iron skillet (or heavy stainless skillet) over medium-high heat for 2–3 minutes. Add 1 tbsp (15 ml) neutral oil. When the oil shimmers, add the marinated meat in a single layer (work in 2 batches if needed so it browns instead of steaming).
For pork: Sear for 3–4 minutes, stir/flip, then cook another 3–4 minutes, until browned in spots and cooked through.
For chicken thighs: Sear for 5–6 minutes, stir/flip, then cook another 5–6 minutes, until cooked through and the thickest pieces reach an internal temperature of 165°F (74°C).
Transfer the meat to a cutting board and chop into bite-size pieces (about 1/4-inch to 1/2-inch / 6–12 mm). Tent with foil to keep warm.
Step 6: Char the pineapple and prep the fresh toppings
In the same skillet (no need to wipe it out), add the diced pineapple. Cook over medium-high heat for 2–3 minutes, stirring once or twice, until lightly browned in spots. This concentrates the sweetness and gives a grilled-al pastor vibe.
While the pineapple chars, dice the onion and chop the cilantro. Cut the lime into wedges.
Step 7: Fill and fold burrito-style, then finish with salsa
Lay one crepe on a plate. Add a line of chopped al pastor-style meat down the center (about one-fourth of the meat). Top with a spoonful of charred pineapple, a sprinkle of onion, and cilantro. Squeeze 1 lime wedge over the filling.
To fold burrito-style: fold the left and right sides inward over the filling, then fold the bottom up and roll tightly to the top. Repeat with remaining crepes.
Serve immediately, spooning salsa over the top (or serve salsa on the side for dipping). If you like, warm the filled crepes seam-side down in a dry skillet over medium heat for 30–45 seconds to help seal the fold.
Pro Tips
- Slice the meat very thin: Partially freezing pork or chicken for 15–20 minutes makes it much easier to slice cleanly.
- Don’t skip the batter rest: That 20-minute rest makes softer crepes that fold without cracking.
- Cook hot and in batches: Overcrowding the pan steams the meat. Browned edges are the goal for that al pastor-style flavor.
- Char the pineapple briefly: You want caramelized spots, not mush. Keep it to 2–3 minutes.
- Control the heat with salsa: Use mild salsa for family-friendly crepes, or go spicy and add extra adobo sauce to the marinade.
Variations
- Extra-crispy street-style finish: After folding, toast each crepe in a lightly oiled skillet over medium heat for 1 minute per side until golden and crisp.
- Vegetarian “al pastor”: Swap meat for 12 oz (340 g) sliced mushrooms plus 1 tbsp (15 ml) oil. Marinate 20 minutes, then sear over medium-high for 6–8 minutes.
- Gluten-free crepes: Use a 1:1 gluten-free all-purpose flour blend in the same amount (by weight: 120 g). Let batter rest 30 minutes for best texture.
Storage & Make-Ahead
Make ahead: The marinade can be blended up to 3 days ahead and kept refrigerated. Crepe batter can be made up to 24 hours ahead; store covered in the fridge and whisk before cooking. Cooked crepes can be made 2 days ahead and refrigerated, tightly wrapped.
Store: Cooked meat keeps in an airtight container in the refrigerator for 4 days. Store crepes separately for best texture.
Reheat: Warm meat in a skillet over medium heat with 1–2 tsp water until hot, 3–5 minutes. Warm crepes in a dry skillet over medium for 15–20 seconds per side or microwave covered for 10–15 seconds.
Freeze: Freeze cooked meat for up to 2 months. Freeze crepes (stacked with parchment between) for up to 2 months. Thaw overnight in the fridge.
Nutrition (per serving)
Approximate, per 1 filled crepe with salsa (using pork): 620 calories, 33 g protein, 28 g fat, 58 g carbohydrates, 3 g fiber, 14 g sugar, 1,250 mg sodium. Values vary by salsa brand, meat cut, and exact portion sizes.
