Best Brokeback Tacos Gringa Style Recipes

Gringas (Traditional Recipe) image

Provided by Newbie Chef Lyds

Categories Mexican

Time 1h45m

Yield 10 quesadillas, 10 serving(s)

Number Of Ingredients 9

3 1/2 ounces achiote paste (find it at mexican grocery stores it is called bija or bijol in Spanish)
3 canned chipotle chiles in adobo, plus 4 tablespoons of the canning sauce
1/4 cup olive oil, and a little more for the fruit
1 1/2 lbs thin-sliced pork shoulder (1/4-inch-thick slices are ideal)
1 medium white onion, finely chopped
1/2 of a medium pineapple, sliced
20 warm flour tortillas
3 cups of shredded oaxaca cheese or 3 cups monterey jack cheese
salsa verde or salsa, roja

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.

Nutrition Facts : Calories 563.5, Fat 33.5, SaturatedFat 13.2, Cholesterol 89.9, Sodium 686.2, Carbohydrate 38.9, Fiber 2.7, Sugar 7.2, Protein 26

Gringos Beef and Bean Tacos image

Provided by SoCalCookerGal

Categories Mexican

Time 1h

Yield 24 tacos, 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef (LEAN)
2 (1 ounce) packages taco seasoning
2 (15 ounce) cans pinto beans
2 dozen corn tortillas
vegetable oil
shredded cheddar cheese
shredded lettuce
chopped onion
chopped tomato
your favorite salsa

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!

Nutrition Facts : Calories 366.3, Fat 3.1, SaturatedFat 0.5, Sodium 35.6, Carbohydrate 70.7, Fiber 17.4, Sugar 1.1, Protein 17

Brokeback Tacos Gringa Style image

Provided by Sherry Peyton

Time 50m

Number Of Ingredients 12

1/2 bag of corn tortilla chips (unsalted preferred)
1 lb ground beef
3 Tbsp my mexican spice mix, or equivalent (taco seasoning)
1/2 medium onion, diced
1 can(s) beans of your choice, pinto, black, etc.
2 roma tomatoes, chopped
1 c corn
2 c shredded cheese, pepper jack, cheddar, etc.
1 c each mexican crumbling cheese, queso fresca, and 1 cup more shredded cheese of your choice
3 c finally shredded cabbage
sour cream, diced scallions, avocado slices
pico de gallo or salsa (my recipe is posted on jap)

Steps:

1. Place plenty of chips on cookie jelly roll pan and place in oven on 200 to warm.
2. In a skillet, cook the ground meat to which has been added the diced onions and the seasonings (chili powder, garlic powder, cumin, oregano, salt, pepper) My recipe is on JAP. Cook until done.
3. Drain and rinse one can of beans and place on top. Chop up 2 roma tomatoes on top of that. Add the corn. Cover with the first two cups of cheese. Cover and simmer on low until cheese has melted and everything is warmed through.
4. Place the skillet on the table with the chips, and all the rest of the ingredients in bowls for people to build their own "taco". NOTE: we use cabbage in place of shredded lettuce, because it is nice and crunchy and just tastes great. Give it a try.