Gringas by @vistahermosaproducts

45 min

4 servings

🥙

4

Flour tortillas

🧀

720 ml

Oaxaca or Monterey Jack cheese

🫗

1 tbsp

Oil

🍖

450 g

Ground pork

2

Dried guajillo chiles

2

Dried ancho chiles

🍍

330 g

Pineapple

🍎

1 tbsp

Apple cider vinegar

🧄

2 cloves

Garlic

2 tsp

Achiote paste

🧂

1 tsp

Kosher salt

🌿

0.5 tsp

Dried Mexican oregano

🫙

0.25 tsp

Cumin

🫙

Cloves

🌶️

Salsa

  1. Toast
    • Dried guajillo chiles

    Toast and soak the dried guajillo and ancho chiles until soft, then drain.

  2. Place
    • Dried guajillo chiles
    • Pineapple
    • Apple cider vinegar

    Place the chiles in a blender with 1/2 cup of the diced pineapple, vinegar, garlic, achiote paste, salt, oregano, cumin and cloves, and blend until smooth.

  3. Heat
    • Oil
    • Ground pork

    Heat oil in a medium skillet over medium-high heat and brown the pork.

  4. Add
    • Ground pork

    Add the sauce to the pork and stir to combine.

  5. Fill
    • Flour tortillas
    • Ground pork
    • Oaxaca or Monterey Jack cheese

    Fill each tortilla with 1/4 of the meat, cheese and remaining pineapple, then fold in half.

  6. Toast
    • Flour tortillas
    • Oaxaca or Monterey Jack cheese

    Toast the gringas in a large skillet over medium heat until the cheese is melted and the tortilla is golden and crispy.

  7. Cut
    • Salsa

    Cut into quarters and serve with your favorite salsa.

Gringas by @vistahermosaproducts

45 min

4 servings

🥙

4

Flour tortillas

🧀

720 ml

Oaxaca or Monterey Jack cheese

🫗

1 tbsp

Oil

🍖

450 g

Ground pork

2

Dried guajillo chiles

2

Dried ancho chiles

🍍

330 g

Pineapple

🍎

1 tbsp

Apple cider vinegar

🧄

2 cloves

Garlic

2 tsp

Achiote paste

🧂

1 tsp

Kosher salt

🌿

0.5 tsp

Dried Mexican oregano

🫙

0.25 tsp

Cumin

🫙

Cloves

🌶️

Salsa

Preparation Steps

  1. Step 1/7

    Toast and soak the dried guajillo and ancho chiles until soft, then drain.

    Dried guajillo chiles
    Dried ancho chiles
    🥣Bowl

  2. Step 2/7

    Place the chiles in a blender with 1/2 cup of the diced pineapple, vinegar, garlic, achiote paste, salt, oregano, cumin and cloves, and blend until smooth.

    Dried guajillo chiles
    Dried ancho chiles
    🍍Pineapple
    🍎Apple cider vinegar
    🧄Garlic
    Achiote paste
    🧂Kosher salt
    🌿Dried Mexican oregano
    🫙Cumin
    🫙Cloves

  3. Step 3/7

    Heat oil in a medium skillet over medium-high heat and brown the pork.

    🫗Oil
    🍖Ground pork
    🥄Spatula

  4. Step 4/7

    Add the sauce to the pork and stir to combine.

    🍖Ground pork
    🥄Spatula

  5. Step 5/7

    Fill each tortilla with 1/4 of the meat, cheese and remaining pineapple, then fold in half.

    🥙Flour tortillas
    🍖Ground pork
    🧀Oaxaca or Monterey Jack cheese
    🍍Pineapple
    🪵Cutting board

  6. Step 6/7

    Toast the gringas in a large skillet over medium heat until the cheese is melted and the tortilla is golden and crispy.

    🥙Flour tortillas
    🧀Oaxaca or Monterey Jack cheese
    🥄Spatula

  7. Step 7/7

    Cut into quarters and serve with your favorite salsa.

    🌶️Salsa
    🔪Knife
    🪵Cutting board

Composition

Ingredients

Types

Grains, Dairy, Oils, Meat, Vegetables, Spices, Fruits, Condiments

Ingredients

Flour tortillas, Oaxaca or Monterey Jack cheese, Oil, Ground pork, Dried guajillo chiles, Dried ancho chiles, Pineapple, Apple cider vinegar, Garlic, Achiote paste, Kosher salt, Dried Mexican oregano, Cumin, Cloves, Salsa

Notes

Flour tortillas (10-inch), Oaxaca or Monterey Jack cheese (shredded), Dried guajillo chiles (stemmed and seeded), Pineapple (diced, divided), Salsa (for serving, your favorite)

Allergens

Gluten, Milk, Sulphites

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free, soy-free

Calories

650 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 40g, Fat: 40g, Fiber: 3g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 980mg, Calcium: 350mg, Iron: 2.5mg, Zinc: 3.5mg, Potassium: 450mg

Vitamins

Vitamin C: 20mg, Vitamin A: 350mcg, Vitamin B12: 1.2mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Knife, Cutting board, Skillet, Spatula, Bowl

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Street Food Snack, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@vistahermosaproducts

Origin

Cuisine

Mexican

Geographic

Mexico, Mexico City

Various

Aspect

Texture

Crispy, Melty, Gooey, Juicy

Flavors

Savory, Smoky, Spicy, Sweet, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,refrigerate promptly after cooling), reheat : 10 minutes (reheat in a skillet over medium heat until crispy and heated through), cooked filling only : 2 months (freeze the al pastor pork filling separately in an airtight container,thaw in fridge before use,assemble and toast fresh tortillas rather than freezing assembled gringas)