Gringa al pastor recipe
In Mexico we have a wide variety of dishes that, with great ingenuity, we have combined with some ingredients from other countries and provide us with very tasty results, as is the case with the famous Mexican gringa. This dish can be found commonly in taco stands anywhere in Mexico, and consists of two flour tortillas filled with a generous portion of al pastor meat with pineapple, seasoned with guacamole or a rich red taquera sauce and a few drops of lemon. It is a very popular and delicious dish, although to be honest it is also high in calories, so I only recommend eating it from time to time.
Stay and discover with us the gringa al pastor recipe, very simple to prepare and incredibly delicious.
Ingredients to make Gringa al pastor:
- 500 grams of pork
- 1 cup of chopped pineapple
- ¾ piece of Onion
- 8 pieces of guajillo chili
- 3 tablespoons of oil
- 2 cloves of garlic
- ½ cup of orange juice
- ½ cup pineapple juice
- 2 teaspoons of apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon of pepper
- 1 tablespoon of oregano
- 10 pieces of flour tortilla
- 200 grams of Oaxaca cheese
How to make Gringa al pastor:
To start this simple gringa cake recipe, I recommend you have all the ingredients ready in order to facilitate the preparation. We devein and perfectly wash the guajillo chilies. Later, we add them to a deep saucepan with water and a pinch of salt, and bring them to a slow boil to soften them. Once soft, drain the chilies and place them in the blender, add the onion, garlic, salt, oregano, fruit juices and apple cider vinegar. Once this is done, we grind until a homogeneous mixture is obtained and we reserve to continue with the gringa al pastor recipe. Later, we wash the pork and cut it into small squares, place them in a deep container and add the previous red sauce. Mix and marinate the meat for an hour in the refrigerator.
Tip: You can marinate the meat overnight, since this way it will take on a more intense flavor and color.
Once the marinating time has passed, put the oil in a frying pan and add the meat over low heat to cook it little by little. We move constantly to avoid burning the sauce that the meat has, since it can take on a slightly bitter taste and the gringa cake would not be as tasty. When the previous preparation is cooked, we add the chopped pineapple and let the flavor of the fruit be incorporated into the meat. We continue stirring constantly and remove the filling from the heat once we observe that the pineapple begins to take on a golden appearance. On a griddle over low heat, heat the flour tortillas, fill them by adding a little meat, Oaxaca cheese, onion and cilantro, and cover with another tortilla to form the gringa al pastor. Let the preparation cook for a few minutes, or until the cheese is completely melted. Finally, we cut the gringa cake in half, serve it and enjoy it with our favorite sauce, such as a good green sauce or a red sauce. Bon Appetite!
