THE GRINGA WILL BE THE BEST TACO YOU EVER EAT
The Gringa is a delicious taco from Mexico City's street vendors. Here, Chef Victor Albisu of Taco Bamba gives us his recipe.
Categories Cinco de Mayo Mexican grilled tacos taco recipe gringa tacos street tacos how to make street tacos gringas tacos best tacos
Yield 12-14
Number Of Ingredients 15
Steps:
- Mix shaved pork shoulder and pastor marinade. Allow to sit at least an hour (ideally overnight).
- Heat a large, heavy-bottomed skillet or cast-iron pan over medium high heat.
- Add in 1/4 cup canola oil and sear the pastor meat.
- As the meat sears, heat two additional large cast iron pans.
- Gently roll the outer edges of the tortillas in the bowl of canola oil, and begin to warm them in one cast iron pan.
- Once the tortillas are cooked, transfer them to a plate and keep covered with a warm, damp paper towel.
- In the other pan, sear half the onions and top with the cooked pastor meat.
- As the onions brown, add in the chihuahua cheese and allow to melt.
- Scoop the filling inside the tortillas (use one tortilla per taco).
- Top with Chamoy sauce, onions, cilantro, and pineapple.
- Blend all ingredients on high until smooth.
GRINGAS TACOS
Gringas Tacos are filled with braised meat and cheese that oozes out and gets all crispy and wonderful, then piled with pineapple slices, onions, and Chamoy Sauce and topped with Guacamole.
Provided by David Taylor
Categories Main Dish
Time 1h35m
Number Of Ingredients 25
Steps:
- Blend all ingredients on high until smooth.
- Add the water to the blender. Wipe the chili peppers to remove any dust. Pull off the stem and shake out the seeds. Place the whole pepper in the blender along with the apricot jam, lime juice, sugar, and salt.
- Blend on high speed until extremely smooth.
- Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeño, water, and salt.
- Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1-tablespoon increments, as necessary.)
- If you would like a thinner, more drizzly sauce, add water in 1-tablespoon increments until it reaches your desired consistency. Taste, and add more salt if it's not quite flavorful enough.
- Transfer the avocado sauce to a small serving bowl.
- Mix shaved pork shoulder and pastor marinade. Allow to sit at least an hour (ideally overnight).
- Heat a large, heavy-bottomed skillet or cast-iron pan over medium high heat.
- Add in 1/4 cup canola oil and sear the pastor meat.
- As the meat sears, heat two additional large cast iron pans.
- Gently roll the outer edges of the tortillas in the bowl of canola oil, and begin to warm them in one cast iron pan.
- Once the tortillas are cooked, transfer them to a plate and keep covered with a warm, damp paper towel.
- In the other pan, sear half the onions and top with the cooked pastor meat.
- As the onions brown, add in the chihuahua cheese and allow to melt.
- Scoop the filling inside the tortillas (use one tortilla per taco).
- Top with Chamoy sauce, Guacamole, onions, cilantro, and pineapple.
GRINGAS (TRADITIONAL RECIPE)
Gringas are a variety of taco with a quesadilla base. It consist of a flour tortilla filled with cheese, "al pastor" meat (marinated pork), and pineapple slices. It is then grilled in the same manner as a quesadilla.
Provided by Newbie Chef Lyds
Categories Mexican
Time 1h45m
Yield 10 quesadillas, 10 serving(s)
Number Of Ingredients 9
Steps:
- To marinate the meat: In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water. Blend until smooth. Use 1/3 of the marinade to smear over both sides of each piece of meat (refrigerate the rest of the marinade to use on other meat or fish). Cover and refrigerate for at least an hour.
- To cook the meat, you can grill it an high heat or use a grilling pan on the stove. Over high heat, sear the meat for about one minute per side (until you can see brown grill marks) and set aside. Cut into 1/4- to ½ inch pieces or slices and reserve.
- On the same grill, sear the pineapple slices until you see the grill marks. Set aside.
- To build the "gringas": Put some sliced meat on a flour tortilla and pour a handful of shredded cheese over it. Cover with another flour tortilla and warm them on the grill or a pan, over medium heat, for about a minute per side or until the cheese is melted and the tortilla is golden brown. Set aside.
- To serve, cut each piece into half or quarters. Garnish with a few slices of pineapple, chopped cilantro and sour cream. You can always add green or red salsa, and avocado.
Nutrition Facts : Calories 563.5, Fat 33.5, SaturatedFat 13.2, Cholesterol 89.9, Sodium 686.2, Carbohydrate 38.9, Fiber 2.7, Sugar 7.2, Protein 26
MIGAS BREAKFAST TACOS
Migas are normally cooked eggs with fried tortilla strips. I however enjoy a 'deconstructed' version. I cook my eggs with Hatch chiles and onions, stuff a tortilla with the egg mixture, and top them with fried corn tortilla strips.
Provided by Yoly
Categories Tacos
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Crack eggs into a bowl and whisk in milk, salt, and pepper. Set aside.
- Melt butter in a skillet over medium heat. Add Hatch chiles and onions. Saute until onions are soft and translucent, 4 to 5 minutes. Add eggs and cook and stir until eggs are set, 3 to 4 minutes.
- Divide eggs between 6 tortillas and top with fried corn tortilla strips.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 54.5 g, Cholesterol 387.9 mg, Fat 18.8 g, Fiber 8.2 g, Protein 20.3 g, SaturatedFat 7.3 g, Sodium 235.4 mg, Sugar 5.5 g
POBLANO CHILE ENCHILADAS A LA GRINGA
Prepare for your taste buds to jump for joy!
Provided by Olga Gonzalez
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
- Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
- Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
- Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
- Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g
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