Gringas (the feminine form of gringo) are a type of Mexican taco prepared using flour tortillas, which are packed with al pastor-marinated pork meat, cheese and pineapple slices.
Other ingredients include onions, chili sauce, and coriander, which are added according to the consumer’s preference. They are then grilled in the same way as a quesadilla and topped with guacamole.
The tortillas are generally folded in half and eaten like a taco. It is believed that the name of this Mexican delicacy originates from the fact that flour tortillas are more famous and are preferred more than corn tortillas. This exotic street taco from Mexico is believed to be a perfect mix of complex flavors.
Origin & Cultural Significance
The credit for the origin of Gringas is given to two young American women, Sharon Smith and Jennifer Anderson.
Sharon and Jennifer were the students of the National Autonomous University of Mexico in 1969 and studied Spanish there. It is believed that the women came to eat in a small taqueria on Leibnitz Street in the Anzures district of Mexico City and, because they did not enjoy corn tortillas, they requested the owner of the taqueria to make their tacos using white flour tortillas.
The tacos were a big hit with the students as well as other frequent customers of the taqueria and, as a result, gringas originated and spread throughout the country.
- Flour tortillas - 12
- Pastor Marinade - 1 cup
- Pork shoulder - 3 lbs (cooked and thinly shaved)
- Cilantro - ¼ cup (chopped)
- Chamoy Sauce - ½ cup
- Chihuahua cheese - ½ cup
- White onions - ½ cup (julienned)
- Pineapples - ½ cup (diced)
- Canola oil - ½ cup (divide half into a shallow bowl)
- The first step is to take shaved pork shoulder and pastor marinade and mix them properly. Ideally the mixture should be allowed to sit overnight, but if in a hurry, then let it rest for at least an hour.
- Now take a large heavy-bottomed skillet or cast-iron pan and heat it over medium-high flame.
- Once the pan is heated, add in ¼ cup of canola oil and pastor meat. Sear the meat. And while the meat is searing, take two other large cast iron pans and heat them.
- Next, take the tortillas and very carefully roll its outer edges in the bowl of canola oil. Start to warm them in one of the two heated cast iron pans. Make sure the tortillas are properly cooked.
- Once done, shift them to a plate. Keep in mind to cover them with a damp, warm paper towel.
- Now, take the other heated cast iron pan and throw in half the onions. Sear them. Add the prepared pastor meat.
- As soon as the onions start to turn brown in colour, add in the chihuahua cheese. Wait until it melts completely.
- Now, take the prepared filling and scoop it inside the tortillas (taking one tortilla per taco).
- Top the prepared taco with Chamoy sauce, Guacamole, onions, cilantro, and pineapple and voila!
Amount Per Serving: Calories: 651Total Fat: 43gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 107mgSodium: 770mgCarbohydrates: 32gFiber: 2gSugar: 2gProtein: 33g