Gringos Recipes

MEXICAN GRINGAS RECIPE

Steps:

• The first step is to take shaved pork shoulder and pastor marinade and mix them properly. Ideally the mixture should be allowed to sit overnight, but if in a hurry, then let it rest for at least an hour.
• Now take a large heavy-bottomed skillet or cast-iron pan and heat it over medium-high flame.
• Once the pan is heated, add in ¼ cup of canola oil and pastor meat. Sear the meat. And while the meat is searing, take two other large cast iron pans and heat them.
• Next, take the tortillas and very carefully roll its outer edges in the bowl of canola oil. Start to warm them in one of the two heated cast iron pans. Make sure the tortillas are properly cooked.
• Once done, shift them to a plate. Keep in mind to cover them with a damp, warm paper towel.
• Now, take the other heated cast iron pan and throw in half the onions. Sear them. Add the prepared pastor meat.
• As soon as the onions start to turn brown in colour, add in the chihuahua cheese. Wait until it melts completely.
• Now, take the prepared filling and scoop it inside the tortillas (taking one tortilla per taco).
• Top the prepared taco with Chamoy sauce, Guacamole, onions, cilantro, and pineapple and voila!

GRINGOS

Steps:

• Mix all of the ingredients in a bowl, except for the tortillas.
• Spread on the tortillas, and roll jelly-roll style.
• Chill for about a hour.
• Cut into 1 inch pieces.
• Serve with picante sauce.

GRINGOS BEEF AND BEAN TACOS

Steps:

• In a large skillet completely cook the ground beef, no need to drain. Add in the Taco Seasoning and the 2 cans of pinto beans with the juice.Mix and then let it simmer for about 10-15 minutes or until it is heated all the way through.
• In a small or medium skillet add enough oil to fry the shells. Wait until oil is hot and start frying your tortillas to desired donness. Place tortillas on a paper towel to drain off excess oil.
• To serve place everything on the family table and let everyone make their own tacos! HAVE FUN!

54TH STREET GRILL GRINGO DIP COPYCAT

Steps:

• Use a double boiler.
• Cut cheese into cubes.
• Place all ingredients EXCEPT spinich into double boiler and heat until melted through, stirring often.
• Remove from heat and add spinich, stir well.
• Serve immediately or sprinkle a little extra parmesan on top and put it under the broiler for a minute or two. You can also put it in a crockpot on warm to keep it soft for an extended period of time.
• Serve with tortilla chips and enjoy!

GRINGO ENCHILADAS

Steps:

• finely chop 1 onion
• Saute in heated butter.
• Add chicken and sort of shred it up in the skillet so it can cook a little faster.
• Season with all seasonings to taste throughout cooking.
• cover and let simmer for a little while so the flavors take hold.
• meanwhile pour 1 cup of sauce in a bowl and grade cheddar and colby jack cheeses into the sauce and stir.
• pour a smidge of sauce in the bottom of a 13x9 casserole dish and spread evenly across bottom.
• Take a flour tortilla and line with a small amount of meat then a small amount of cheese/sauce mix roll up and place in dish, repeat until pan is full.
• pour remaining sauce over all enchiladas and top with remaining cheddar and colby jack.
• bake at 350 for 20 minutes remove and top with the other chopped onion or leave as is -- .

GRINGO CHICKEN

Steps:

• Cook chicken breasts in microwave until done.
• Cut meat into chunks.
• Set aside.
• Saute onions, garlic, and pepper in margarine over mediuom heat until limp.
• Mix together the canned ingredients and chicken broth.
• Add sauteed ingredients.
• Mix well.
• Tear tortillas into fourths.
• Dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.
• Cover with half of the soup mixture, then half of the chicken, and half of the cheese.
• Repeat.
• Bake at 350 for 20-30 minutes, until bubbly.

GRINGAS (TRADITIONAL RECIPE)

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.