Crispy Pork Gringas with Salsa Roja
Flour tortillas stuffed with shredded al pastor pork and cheese, pan-fried until golden and crispy on both sides. Serve with bright salsa roja for dipping.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz rotisserie pork or store-bought al pastor pork
- 4 tortillas flour tortillas (8-inch)
- 1 cup shredded Oaxaca or mozzarella cheese
- 1 cup salsa roja
- ½ cup pineapple, diced
- 2 tbsp fresh cilantro, chopped
- 1 lime lime
Instructions
- 1
Shred the pork if not already shredded. Warm it gently in a bowl or skillet with a splash of water until heated through, ~3 minutes.
- 2
Lay a flour tortilla flat. Spread a small handful of cheese on half, then top with a spoonful of warm pork and diced pineapple.
- 3
Fold the tortilla in half to form a half-moon. Press gently so the cheese holds everything together.
- 4
Heat oil in a large skillet over medium-high until shimmering. Slide the gringa in and cook until the bottom is golden and crispy, ~2 minutes.
- 5
Flip and cook the other side until cheese melts and the tortilla is crispy and golden, ~2 minutes. Transfer to a plate.
- 6
Repeat with remaining tortillas. Serve hot with salsa roja, fresh cilantro, and lime wedges on the side.
Tools you’ll need
- large skillet (10–12 inch)
- cutting board
- knife
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