Tuesday, October 12, 2010

Gringas {Carne Asada Quesadillas/Tacos}

I love today's recipe and not just because of the name.  The word Gringa is usually used in reference to American women.  But it's also a delicious taco.

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



  1. I have never heard of this before. It looks terrific!

  2. Oh my. That looks like the perfect Tex/Mex combination. Like, I just re-read that whole thing. Don't ever, EVER let someone like Chipotle see this. They'll steal it and make it something horrible ... Remember when burritos used to weigh less than three pounds?
    Anyway, I have lived in Texas my whole life and have never seen Gringas (the taco, not the Norteamericana - I see many of them). I will be making these suckers soon.

  3. I will definitely be making these this week. I still have that huge slab of meat but I sliced some of it up into little steaks that would be perfect for this. Yummy!

  4. I had no idea that the tacos I have been throwing together my whole life had a name...go figure...your agua de sandia and ceviche look deeeeeee-licious!!!!!

  5. It does look great Leslie. Great idea. You are always coming up with good cooking ideas. Thx for sharing and I definitely will keep this in mind.

  6. Our gringas are a bit different. I need to try to recall the exact ingredients. All I know is I got fat on them when I was teaching school full time as this gringa was eating gringas almost daily!

  7. You food pictures always look so good. Can I come live at your house:)

  8. lord help me, these are calling my name - love the double tortilla made into this Gringa thing... you've just made me forget about my dinner plans, I'm ready to change mid-cooking...

  9. ummmmm! The gringas looks delicious. I didn't know they called it like that. Great pics.

  10. Ohhhhh that looks gooooooood. I'm gonna try making these next week for my kiddos!

  11. Oh, I love these (and my husband is going to love them even more!). The combo of quesadilla and bistec with beans: brilliant. Especially since at our house a meal without meat rarely goes unnoticed. Perfect solution!

    I found you through yours SITS feature post. Bravo!!

  12. Stopping by from SITS and Blog Frog. Your recipes look wonderful. I can't wait to try some of them. Your photos are very nice. I like both of your blogs.

  13. Hi from the SITS tribe! I had to laugh at the title of the post because I thought of how I call my husband el gringo! The recipe looks easy enough & it inspired me to do a "spin off" post for our sits assignment today so thanks for that! See you on SITS!

  14. Leslie this is so cute but you gotta clarify that this aren't the original gringas ;)

  15. I'm so glad that everyone liked this recipe. It is one of my favorites.

    LAURIE: I hope you'll share the Honduran recipe for Gringas.

    Anisfairy: I know Mexican cuisine varies from State to State and even from town or city. This recipe is how they are prepared in my pueblo. :)

  16. Well, when you come to my town I'll invite you the gringas I know, they are with pastor! I'm from Mexico and I'll be glad to show you more Mexican cuisine ;)

  17. oh, my, I am so glad I stopped by! This is making me hungry! Everything looks very yummy-can't wait to visit again to see what's cooking!

  18. ANISFAIRY: Gracias! Los taqueros here fill them with whatever we want...carne al pastor, lengua, adobada. But my favorites are the ones made with Carne Asada.

    What part of Mexico are you from?

  19. Carne asada is delicious! My boyfriend loves los tacos de lengua... For me it's just like a hard core experience to try lengua. I have never been able to do it! He tells me: "Don't worry, just don't think it's tongue and you will see it's delicious" I'll stay with tacos de pastor and pineapple slices ;)

    I'm from DF, but the roots of the family recipies includes some of Jalisco, Michoacán and Chiapas.

    You know I was amazed when reading today blogger feature in sit's, I think your blogs are amazing!

  20. ANISFAIRY: Yeah, lengua isn't one of my favorites. Although...mi abuelo made a delicious lengue en salsa verde! :)

    And thank you so much for your kind words about my blogs.

  21. hold the onion, add tomato and I'll be right over :-)

  22. Mmm, delicious! I LOVE Mexican food. So yummy!

    Thanks for linking up your post to my blog for Slow Cooker Saturday! :)

  23. Wow have'nt visited in a while, have ALOT of catching up, these look absolutely amazing.

    Problem is, I always feel so hungry after reading blogs. I would give anything to try one of those right now. lol.

  24. I love the cheese between the two tortillas. What a great idea!!

  25. Sloop good, thank you

  26. J Olivarez-MazoneJune 24, 2011 at 2:53 PM

    Gringas, wow, have not seen this taco in a while since I lived in the Rio Grande Valley (Edinburg,Tx) except they used Carne Al Pastor with the white cheese. I am now hungry..

  27. damnnn all ur recepies are making me hungry!! 



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