Crispy Pork Gringas with Cheese & Salsa
Crispy tortillas stuffed with tender shredded pork, melted cheese, and bold salsa—cooked until the exterior is golden and cheese oozes from the edges. A quick Mexican street-food favorite that tastes like you spent all day cooking.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb pork shoulder, shredded
- 8 tortillas corn tortillas (6-inch)
- 1.5 cups Oaxaca or mozzarella cheese, shredded
- 1 cup salsa roja or pico de gallo
- ½ small onion, diced
- 3 tbsp olive oil
- 1 to taste salt and pepper
Instructions
- 1
Warm pork in a skillet over medium-high heat, breaking apart with a spoon, until heated through, ~4 minutes.
- 2
Mix pork with salsa and diced onion. Season with salt and pepper to taste.
- 3
Warm tortillas in a dry skillet for 20 seconds per side until pliable.
- 4
Lay a warm tortilla flat. Add 2 tbsp pork mixture and 2 tbsp cheese down the center.
- 5
Roll the tortilla tightly, tucking in the sides to form a tube. Repeat with remaining tortillas.
- 6
Heat oil in a large skillet over medium-high until shimmering, ~1 minute.
- 7
Place gringas seam-side down in the skillet. Cook 2–3 minutes per side until golden and crispy.
- 8
Transfer to a plate. Serve immediately while cheese is still melting.
Tools you’ll need
- 12-inch skillet or griddle
- cutting board
- chef's knife
- wooden spoon
- tongs
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