Pastor – al la Gringa

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Pastor a la Gringa

Gringas are a variety of tacos that consist of a flour taco filled with cheese, al pastor, and pineapple. This is then grilled in the same manner as a quesadilla. Some attribute the name to the use of white flour tortillas. Its origin is attributed to two young Americans who studied Spanish at UNAM: Sharon Smith and Jennifer Anderson. The story dates back to 1969. The young women used to eat in a small establishment on Leibnitz Street in Mexico City, but since they did not like corn tortillas, they asked to prepare their tacos in a flour tortilla quesadilla (white tortilla). Other diners who also frequented this taqueria also began to order their tacos "like those of the gringa", giving rise to the name with which they are known to date.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 14 hours
Course Main Course
Cuisine Mexican
Servings 16 tacos/quesadillas

Equipment

Ingredients
  

  • Adobo Marinade:
  • 5 each, dried chiles guajllo
  • 2 each, dried chiles anchos
  • 2 each dried chiles chipotles or 1/2 small can
  • .5 cup unsweetened orange juice
  • 1 cup unsweetened pineapple juice
  • 4 tbls apple cider vinegar optional
  • 6 cloves garlic pealed
  • 1 white onion cut in thin slices 1/2 for the marinade, 1/2 while cooking
  • .5 cups fresh pineapple reserve 1/2 for garnish
  • 3 whole cloves or 1/4 teaspoon ground cloves
  • 1 tbls dried oregano
  • 1/4 cup achiote paste Optional
  • .5 tbls thyme
  • 1 tbls salt or to taste.
  • 1 teaspoon cinamon ground
  • 1/4 teaspoon cumin ground
  • 16 tortillas 6" casero flour or corn tortillas
  • 4 lbs Pork shoulder thin sliced steaks
  • 1/2 bunch cilantro chopped - for garnish
  • 4 limes quartered limes for garnish
  • 3 tbls corn oil for initial frying
  • 1/2 cup Mexican Cheese to make quesadilla style

Instructions
 

  • Deseed all the chiles and remove stems. Boil in water for 15 minutes. Place all the ingredients in a blender except 1/2 of the onion(s), the extra pineapple, the cilantro, tortillas and the meat. Liquify for 2 minutes.Strain out the pulp from the marinade. Marinate the meat slices refrigerate for 12 hours or overnight. Be sure to cover all the meat with the marinade.Using a large cast iron pan, fry the meat but do not burn it. If using thin steaks brown each one being careful not to leave any burned chile in the pan, remove each slice when it is browned and set aside.Chop up all meat into small pieces. Clean the pan again to remove excess burned stuff and grease. Saute the other half of the onions (it should be coated with the adobo) and then add the chopped meat and heat again. Prepare the tacos with corn or flour (gringa style) tortillas. Add a small slice of additional chopped pineapple if desired. For quesadillas, add Mexican cheeses and pan toast to a golden brown. Serve with Salsa a la Diabla, chopped cilantro, fresh lime and a chopped pineapple.

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