Crispy Pork Gringa
Thin flour tortillas stuffed with seasoned shredded pork, melted cheese, and caramelized onions, then pan-fried until golden and crispy. Serve with crema and pickled jalapeños for the authentic street-food bite.
- Total time
- 25 min
- Servings
- 4
- Calories
- 512
- Protein
- 38g
Ingredients
- 1.5 lbs shredded cooked pork (rotisserie or leftover)
- 1 large yellow onion, thinly sliced
- 1.5 cups Oaxaca or mozzarella cheese, shredded
- 8 count flour tortillas (6-inch)
- ½ cup Mexican crema or sour cream
- ½ cup pickled jalapeños, chopped
- 1 count lime
Instructions
- 1
Heat oil in a large skillet over medium. Add sliced onion and cook, stirring often, until deep golden and caramelized, about 8 minutes.
- 2
Stir pork into the onion. Season with salt and pepper. Cook 2 minutes until warmed through and well mixed.
- 3
Lay a tortilla flat. Spread 1 tbsp crema down the center, then top with pork-onion mixture and a small handful of cheese.
- 4
Fold tortilla in half to form a half-moon. Repeat with remaining tortillas and filling.
- 5
Wipe skillet clean. Heat 2 tbsp oil over medium-high until shimmering. Working in batches, pan-fry gringas 2 minutes per side until golden and cheese melts.
- 6
Transfer to a plate. Squeeze lime over top. Serve hot with extra crema and pickled jalapeños on the side.
Tools you’ll need
- 12-inch skillet or larger
- wooden spoon or spatula
- cutting board and knife
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