Gringas

Ingredients

Pork shoulder

1.5 pounds, sliced

Pineapple juice

1/2 cup

Achiote paste

2 tablespoons

Garlic powder

1 teaspoon

Cumin

1 teaspoon

Salt

1/2 teaspoon, or to taste

Pepper

1/2 teaspoon, or to taste

Flour tortillas

8

Oaxaca cheese

2 cups, shredded

Onion

1, diced

Cilantro

1/2 cup, chopped

Salsa

1 cup, for serving

Instructions

1. In a medium bowl, whisk together the pineapple juice, achiote paste, garlic powder, cumin, salt, and pepper to create a marinade.
2. Add the sliced pork to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat a grill or skillet over medium-high heat. Remove the pork from the marinade and cook for about 3-4 minutes on each side, or until cooked through and slightly charred.
4. Once cooked, let the pork rest for a few minutes before thinly slicing it against the grain.
5. In a separate skillet, heat over medium heat. Place a flour tortilla in the skillet and sprinkle generously with shredded Oaxaca cheese.
6. Top the cheese with a portion of the sliced pork, followed by a sprinkle of diced onion and chopped cilantro.
7. Place another tortilla on top and press down gently. Cook for about 2-3 minutes, or until the cheese is melted and the tortilla is lightly browned.
8. Carefully flip the gringa and cook for another 2-3 minutes on the other side until golden brown.
9. Repeat the process with the remaining tortillas and ingredients.
10. Cut the gringas into quarters and serve hot with a side of salsa for dipping.