Gringas (Traditional Recipe)

READY IN: 1hr 45mins


  • 3 12
    ounces achiote paste (find it at mexican grocery stores it is called bija or bijol in Spanish)
  • 3
    canned chipotle chiles in adobo, plus 4 tablespoons of the canning sauce
  • 14
    cup olive oil, and a little more for the fruit
  • 1 12
    lbs thin-sliced pork shoulder (1/4-inch-thick slices are ideal)
  • 1
    medium white onion, finely chopped
  • 12
    of a medium pineapple, sliced
  • 3
    cups of shredded oaxaca cheese or 3 cups monterey jack cheese
  • salsa verde or salsa, roja


  • 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.