Gringas are the perfect combination of real Mexican tacos and quesadillas made with flour tortillas. My favorite restaurant offers both Gringas and Caprichos. (And Sincronizadas!)
|Caprichos are made with corn tortillas.|
I prefer to cook el bistec (thin cut steak) whole, then chop it into bite-size pieces. But you can chop the meat first. It's entirely up to you. As is your choice of cheese. I use either Queso Fresco or Oaxaca cheese, but mozzarella or your favorite Mexican blend will work.
I also use a large griddle that fits over two burners. On one half I cook the meat and on the other I use to heat the quesadillas. You can use two griddles or skillets. No special equipment necessary.
- 2 pounds thin cut beef steak (I use filete)
- 6 to 8 oz. Queso Fresco or Oaxaca or Mozzarella cheese
- Flour Tortillas
- 2 cups Cooked Beans
- Chopped Onion
- Chopped Cilantro
- Red and Green Salsas
Heat a large skillet, griddle or comal over medium-high heat. Season the steaks with salt and pepper. Cook the thin steaks on the griddle until cooked the way you like them. (I like medium-rare, Hubby and the kiddies like them well-done.) Transfer the meat to a cutting board and chop into bite size pieces. *While the meat is cooking, heat the cooked beans.
While the meat is cooking, heat the flour tortillas, in a separate skillet, until soft and pliable. Top one flour tortilla with desired amount of cheese. (Not too much, because you are going to add meat and fixings.)
Place another heated flour tortilla on top of the cheese. Continue heating on the griddle until cheese has melted completely. (This is where I like to add a little butter. It helps give the quesadillas a nice golden color.)
Transfer the quesadillas to a plate. Spoon 3 to 4 tablespoon of chopped bistec (meat) in center of quesadilla. Top with desired amount of cooked beans.
Fold your quesadilla in half and voila...your taco/quesadilla is now a Gringa. Garnish with chopped onion and cilantro. Serve with Red and Green Salsas.