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If you love Tacos Al Pastor, you’re going to love this Tamale Pie Al Pastor! A fun cross between the classic pork and pineapple taco, and a savory, cheesy tamale pie- this recipe uses Jiffy cornbread mix, canned diced green chilis and ground pork; making it a great meal to pull together on a weeknight.


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If tacos al pastor and tamales had a baby, this is the beautiful child that would come of it. This pie’s got all things good- from a slightly spicy and creamy cornbread crust, to the tangy pork and pineapple filling. And utilizing ground pork and pantry staples makes this Tamale Pie Al Pastor a breeze to make on busy weeknights.

Making the cornbread crust for the tamale pie

The cornbread crust for this Tamale Pie Al Pastor is a breeze to make, thanks to a a few pantry staples! Simply combine a box of Jiffy Cornbread Muffin Mix, a can of diced green chilis, and egg and some sour cream. Mix until well combined and bake in a buttered cast iron skillet at 350 for 20 minutes. While the crust bakes, you can get started on the filling!

tamale pie cornbread

Making the tamale pie filling

To make the Tamale Pie Al Pastor pork and pineapple filling, you will need:

  • A bit of canola oil and butter
  • Some fresh pineapple
  • Onion and garlic
  • Ground pork
  • Light brown sugar
  • Red pepper flakes
  • Ground cumin
  • Dry oregano 
  • A bit of canned chipotle peppers in adobo
  • A few oranges
  • A touch of apple cider vinegar
ground pork, spices, citrus and pineapple

You’ll start by caramelizing the pineapple in a bit of oil and butter on both sides. Once the pineapple is nice and browned, you’ll remove it from the pan and add in the garlic and onion. Sweat those for a few minutes, and it’s time to add the pork and get it cooked through. Once the pork is browned, you’ll add in the spices and sauce base, and simmer a few minutes until it’s thickened.

seasoned ground pork

Assembling the tamale pie

Once the pork mixture is ready to go, you’ll spread it over the cornbread layer. Next you’ll later the pineapple over top, and then a healthy layer of cheddar.

assembling the tamale pie

Once everything is ready to go, pop the cast iron skillet into the oven and bake the tamale pie for 25-30 minutes, until brown and melty.

baked tamale pie al pastor

Baked to perfection

an optional step after baking the tamale pie is to pop it under a broiler for 2-3 minutes, which helps give it a nice, charred and crispy crust.

pineapple and pork tamale pie

Serving suggestions

I love to serve my Tamale Pie Al Pastor with avocado slices, lime wedges and fresh cilantro leaves, but it would also be great with thinly sliced scallion, hot sauce and guacamole!

tamale pie

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If you make my Tamale Pie Al Pastor, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Looking for more quick and easy meals? Check out my dinners page!

cut tamale pie

Tamale Pie Al Pastor

Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Brunch, Dinner, lunch
Cuisine: Mexican
Keyword: al pastor, ground pork, pineapple, tamale pie
Servings: 8


  • cast iron skillet


Cornbread layer 

  • 2 tbsp butter
  • 1 8.5 oz  box Jiffy Corn Muffin Mix
  • 1 7 oz can of diced green chilis
  • 1 egg, beaten
  • 1/3 cup sour cream

Meat layer 

  • 2 tbsp canola oil*
  • 1 tbsp butter
  • 2 cups diced fresh pineapple (cut into small cubes)
  • 1 small onion, finely chopped 
  • 4 cloves garlic, sliced thinly
  • 1 lb ground pork
  • salt and pepper, to taste
  • 3 tbsp light brown sugar
  • 1/2 tsp red pepper flakes
  • 1 tbsp ground cumin
  • 1 tbsp dry oregano 
  • 2 chipotle peppers in adobo, finely chopped*
  • 2 medium naval oranges, juiced
  • 1 tbsp apple cider vinegar


  • 1 8 oz block of mild or sharp cheddar, shredded 
  • garnish with fresh cilantro, avocado slices and lime wedges


  • Preheat oven to 350 degrees.
    2. Make the cornbread layer: In a large (10”-12”) cast iron skillet, melt 2 tbsp butter over medium-high heat. Move the butter around with a spatula or wooden spoon to coat. Turn off the heat and set aside.
    3. In a medium mixing bowl, Stir together Jiffy cornbread mix, diced green chilis, beaten egg, and sour cream. Pour the mixture into the butter-greased skillet, and bake for 20 minutes, until lightly browned and fluffy. Prick across the cornbread layer with a fork all over, and set aside.
    4. While the cornbread layer bakes, prep and cook the filling. Add butter and oil to a large, non-stick skillet over medium-high heat and let the butter melt and get bubbly. Swirl with a wooden spoon to coat the pan.
    5. Add the diced pineapple to the pan in an even layer and cook, undisturbed, for 4-5 minutes, until caramelized. Flip and cook 3-4 minutes more until pineapple is mostly caramelized (it is OK if some edges are not golden). Remove the pineapple to a bowl, and reduce the heat to medium.
    6. Add the onion and garlic to the pan and cook until slightly softened, 2-3 minutes.
    7. Add the ground pork and season with salt and pepper to taste. Cook, breaking up as you go until the meat is well browned and no pink remains, 5-6 minutes.
    8. Add the red pepper flakes, cumin, oregano and brown sugar, and toss to combine. Cook until fragrant, 1-2 mins.
    9. Add the chipotle peppers, apple cider vinegar and orange juice. Simmer 2-3 minutes until thickened.
    10. Spread the meat mixture over the cornbread layer. Distribute reserved caramelized pineapple over top of meat layer. Cover with shredded cheddar cheese and bake at 350 for 20-25 minutes, until cheese is melted and slightly browned.
    11. Optional: broil and additional 1-3 minutes on high to add extra char/browning to the top layer.
    12. Allow to cool 10-15 minutes before serving, and serve with fresh cilantro leaves, sliced avocado and lime wedges.


I like canola oil because it is neutral- but vegetable oil or grape seed oil would also work for cooking the meat layer.

I use 2 of the whole canned chipotles in adobo, and finely mince/chop them. If you like things less spicy, you could use 1-2 tbsp of the adobo liquid instead of the chilies themselves. Extra chilis last up to a week or 2 in the fridge, and can also be frozen for a later use.

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