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    Pork mince and pineapple tostadas

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    Pork mince and pineapple tostadas

    A retro combination brought bang up to date with fresh pineapple and vibrant Mexican flavours. 

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 4


    4 tsp oil
    1 red onion, finely sliced
    500g lean pork mince (about 5% fat)
    4 tbsp Cooks’ Ingredients chilli and orange paste
    225g pack chopped fresh pineapple
    ½ x 28g pack coriander, leaves chopped
    4 corn and wheat tortillas
    ½ iceberg lettuce, shredded
    1 red chilli, deseeded and chopped
    lime wedges, to serve


    1. Heat 2 tsp oil in a large frying pan then cook the onion with a pinch of salt over a medium heat for 10-12 minutes until softened. Add the pork mince and cook, stirring, for 5-6 minutes, until thoroughly cooked and no pink meat remains. Stir in the chilli and orange paste, along with 2 tbsp water and any juice from pineapple pack; cook for 8 minutes. Season, then stir through some of the coriander.

    2. Meanwhile, preheat the oven to 200˚C, gas mark 6. Brush the tortillas with the remaining 2 tsp oil and bake for 8-10 minutes until crisp and golden. Put a griddle pan over a high heat, cook the pineapple pieces for 2-3 minutes on each side until charred, then roughly chop. Put the tortillas on 4 warm plates, top with the lettuce then divide the pork mixture between them. Scatter over the griddled pineapple, chilli and remaining coriander. Serve with the lime wedges for squeezing over. 

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    This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue


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