Authentic Gringas Recipe Mexico, North America
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Introduction & history
Gringas are a popular Mexican street food dish that is considered a type of quesadilla or a quesadilla-taco hybrid consisting of a flour tortilla filled with cheese, al pastor pork (a type of marinated, spit-roasted pork), and sometimes pineapple, white onions, and coriander. The filled tortilla is grilled or cooked on a comal (a flat griddle) until the cheese melts and the tortilla gets crispy and golden brown. There are two ways of making it. One is by using a single tortilla, which is folded over the filling, and the other is by placing the filling between two tortillas, kind of like a mulita or a sincronizada. In the latter's case, the gringa is often served cut into wedges. However, no matter the type, all gringas are accompanied by various salsas and garnishes such as chopped onions and cilantro.
Cooking tips
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cheese
Manchego or Oaxaca cheese is the traditional choice, although Chihuahua, quesadilla, or asadero also work well. If Mexican cheese is unavailable in your area, go for Monterrey Jack, mild cheddar, and mozzarella.
Gringas
PREP 30min
COOK 1h
RESTING 30min
READY IN 2h
The following recipe shows the authentic preparation of gringas, consisting of flour tortillas filled with al pastor meat, pineapple, and cheese. However, in this variant, the preparation of al pastor meat is simplified for easier at-home preparation. The recipe is courtesy of Rick Bayless, the US chef, restauranter, author, and TV host, who is the preeminent authority on Mexican cuisine and has won numerous awards for his work on the subject.
Ingredients
3 medium dried ancho chiles, stemmed, seeded and torn into flat pieces
4 garlic cloves, peeled
1/2 tsp black pepper
1/2 tsp ground cinnamon (preferably Mexican canela)
1 to 2 canned chipotle chiles en adobo
1/2 cup (120 ml) pineapple juice OR about 2 oz (60g) fresh pineapple, peeled and cored (a generous ½ cup of ½-inch/1.25 cm pieces)
2 tbsp vinegar (cider vinegar works well here)
2 tbsp agave syrup, corn syrup or honey
salt
3/4 lb (340g) thin-sliced pork shoulder (a little thicker than ¼-inch is ideal—the kind Mexican butchers sell for making tacos al pastor)
2 tbsp vegetable oil or fresh-rendered pork lard
12 (5-6"/12-15 cm) flour tortillas
3 cups (360g) shredded Mexican melting cheese (such a Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
about 1/2 cup (25g) chopped white onion (about ¼ inch) (for a fresher taste, rinse after cutting)
about 3/4cup salsa (I really like Chipotle Salsa here)
about 2 tbsp grated queso añejo or other garnishing cheese like Parmesan or Romano (optional)
Preparation
Start with making the marinade. Begin by toasting the chiles briefly in a dry skillet over medium heat. Press them down with a spatula until they start to release their fragrance and show a slight change in color, then flip and toast the other side.
Once toasted, place them in a bowl, cover with hot water, and allow them to soak until soft, about 20 to 30 minutes.
Meanwhile, put the garlic cloves in a small, microwave-safe dish, pour enough water to submerge the garlic, and microwave for 1 minute; then drain.
Take the chiles out of the water, but keep the soaking water. Blend the chiles with the softened garlic, black pepper, cinnamon, chipotle(s), pineapple juice or pieces, vinegar, agave syrup, and ½ cup (120 ml) of the soaking liquid until smooth. If needed, strain the mixture through a sieve for a smoother consistency. Finally, season with salt to taste, typically about 1 ½ teaspoons.
Combine the slices of meat with half of the marinade (the remaining marinade can be refrigerated for future use).
Add some oil or lard in a large skillet (around 12"/30 cm) heated over medium-high. Once hot, spread out the meat without overlapping or stacking, allowing it to sear for a few minutes until it starts to brown underneath. Flip the meat to brown the other side until cooked through, yet soft, which should take about 2 minutes.
Transfer the cooked meat to a cutting board, slicing it into 1/4-inch (0.6 cm) strips and halving them if they exceed 1 ½ inches (3.8 cm) in length. Lightly season with salt.
Warm a large skillet or griddle over medium heat. Place tortillas on it, fitting as many as you can without overcrowding, and evenly spread a layer of cheese on each, followed by a portion of the cooked meat. Add a tablespoon of raw onion over the meat, then cap with another tortilla.
Cook until the bottom tortilla is nicely browned, about 2 minutes, then flip to brown the other side, ensuring the cheese is fully melted.
Once done, transfer each gringa to a cutting board, slice into quarters, and serve immediately, accompanied by salsa and topped with a generous sprinkle of queso añejo.
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