Gringas were born in Mexico City when foreign clients ordered shepherd's quesadillas with flour tortilla and melted cheese. The name gringa is affectionate and today identifies this golden flour tortilla taco with pastor. It is a perfect fusion between al pastor tradition and melted cheese.
Mexican
Gringas to the shepherd
Gringas al pastor with pork marinated in achiote, pineapple and melted Oaxaca cheese.
- Mexico
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 495 kcal
- Protein 30 g
- Fiber 2 g
- Carbohydrates 34 g
- Fat 26 g
- Sodium 680 mg
Story behind the dish
Preparation
Gringas al pastor is a preparation from Mexico with medium difficulty. Reserve about 50 minutes in total (30 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of pork leg in thin slices.
- Have ready: 3 large flour tortillas.
- Have ready: 200 g of Oaxaca cheese in strands.
- Have ready: 3 deveined guajillo chiles.
- Have ready: 2 ancho chiles, deveined.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Blend soaked chilies with pineapple
Blend soaked chiles with pineapple, garlic, achiote, oregano and salt to obtain al pastor marinade. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Marinate the pork for at least 2 hours in the refrigerator with…
Marinate the pork for a minimum of 2 hours in the refrigerator with the annatto mixture. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Cook the meat in a frying pan or grill over high heat until browned and…
Cook the meat in a frying pan or grill over high heat until browned and caramelized with the pineapple. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Heat flour tortillas on a comal
Heat flour tortillas on a comal, place Oaxaca cheese and al pastor meat generously.
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Fold the tortilla and brown both sides on the griddle until the…
Fold the tortilla and brown both sides on the grill until the cheese melts. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Remove and cut into triangles or serve folded whole.
Remove and cut into triangles or serve folded whole.
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Top with roasted onion
Top with roasted onion, cilantro, lemon and red sauce to taste.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
- Mild version by reducing chilies and hot spices by half.
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