Gringas Tacos are filled with braised meat and cheese that oozes out and gets all crispy and wonderful, then piled with pineapple slices, onions, and Chamoy Sauce and topped with Guacamole.
Add the water to the blender. Wipe the chili peppers to remove any dust. Pull off the stem and shake out the seeds. Place the whole pepper in the blender along with the apricot jam, lime juice, sugar, and salt.
Blend on high speed until extremely smooth.
Guacamole Topping (makes approx. 1½ cups)
Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeño, water, and salt.
Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1-tablespoon increments, as necessary.)
If you would like a thinner, more drizzly sauce, add water in 1-tablespoon increments until it reaches your desired consistency. Taste, and add more salt if it’s not quite flavorful enough.
Transfer the avocado sauce to a small serving bowl.
Gringa Tacos
Mix shaved pork shoulder and pastor marinade. Allow to sit at least an hour (ideally overnight).
Heat a large, heavy-bottomed skillet or cast-iron pan over medium high heat.
Add in 1/4 cup canola oil and sear the pastor meat.
As the meat sears, heat two additional large cast iron pans.
Gently roll the outer edges of the tortillas in the bowl of canola oil, and begin to warm them in one cast iron pan.
Once the tortillas are cooked, transfer them to a plate and keep covered with a warm, damp paper towel.
In the other pan, sear half the onions and top with the cooked pastor meat.
As the onions brown, add in the chihuahua cheese and allow to melt.
Scoop the filling inside the tortillas (use one tortilla per taco).
Top with Chamoy sauce, Guacamole, onions, cilantro, and pineapple.
Notes
Prepare the Pastor Marinade first to season the pork.
Prepare the Chamoy Sauce and the Guacamole Topping while the pork is marinating.
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