Gringas are a Mexican dish similar to a combination of a taco and quesadilla. They consist of two flour tortillas filled with melted cheese and marinated meat, onions, cilantro, pineapple, chili sauce, and other ingredients. The traditional meat used is al pastor, a marinated pork cooked on a spit with pineapple and onions. The tortillas are heated and filled with cheese and toppings before being folded in half and eaten like a taco.
Gringas are a type of Mexican food resembling a combination of taco and quesadilla. The cheese is melted between two tortillas and on top is the marinated meat along with onions, cilantro, pineapple, chili sauce and other ingredients, depending on the cook’s tastes. The tortillas used are usually flour-based, and the meat used is often marinated pork, although corn tortillas and beef are used in some areas. The fillings for gringas can range from beans to peppers to avocado. Variations on gringas from region to region, and even family to family, leave a vague definition for the entire meal as a folded quesadilla filled with meat, onions, and cilantro.
The traditional meat used to prepare most gringas is prepared in a style known as al pastor. This is a large cut of pork that is marinated in a chili marinade for one to three days until the flavor has been absorbed. The marinated pork is then placed on an upright skewer with pineapple slices and onions placed on top. As the pork cooks on the spit, the pineapple juices drip off and tenderize the meat, while the onion does the same, both adding a unique flavor. When done cooking, the meat can be shaved thinly from the largest cut.
Making gringas begins by heating two tortillas. Tortillas are flat, round pieces of dough. They can be made with flour or corn, but are usually of the flour variety when used to make gringas. Each of the tortillas is cooked on a dry, hot surface until just starting to brown. When done, the cheese is placed on top of one and then covered with the second to sandwich the cheese between the tortillas.
The type of cheese used can vary, although queso fresco is traditional in Mexico. In some areas, particularly when the United States produces gringas, Monterey Jack cheese may be used. Mozzarella or Oaxaca queso are also common choices.
The two tortillas filled with cheese, now called a quesadilla, are then topped with thin pieces of spiced meat. This may be accompanied by onions and cilantro to complement the gringas, although other ingredients are usually added. Pineapples can be placed on top of the tortillas, as well as avocados, baked beans, plus cheese, tomatoes or roasted peppers. Once all the toppings have been added, the tortillas are folded in half and eaten like a taco.
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