Gringas! 🇲🇽

By Andy Cooks · 180 min

Ingredients

Instructions

1. Heat the lard or oil in a large deep pan over medium heat. Cook the sliced onion and garlic for 4 to 5 minutes until starting to brown.
2. Add the bay leaves and dried chillies and cook for 1 to 2 minutes until softened and fragrant. Stir in the oregano, cumin and achiote paste and toast for 30 seconds more.
3. Add the chicken stock and water, stirring until the achiote dissolves. Take off the heat.
4. Blend with the chipotle, vinegar, salt, pepper and sugar until very smooth.
5. Coat the sliced pork thoroughly in the marinade, cover, and refrigerate for 4 hours or up to overnight.
6. Heat a barbecue to medium high. Place the pork in a single layer and cook with the lid closed for 2 minutes until well charred.
7. Turn the pork and cook another 2 to 3 minutes with the lid closed. Move to a wire rack over a tray to rest for a few minutes.
8. Roughly chop the pork. Preheat a flat plate on the grill to medium high.
9. Place 2 or 3 tortillas on the plate, top each with some cheese. When the cheese melts, add pork in an even layer, then sprinkle with diced onion, coriander and more cheese. Top with a second tortilla and close the lid.
10. Flip once the underside is golden and crisp, and cook with the lid closed until both sides are done.
11. Cut into wedges and serve with salsa roja, lime wedges, and extra onion and coriander.

Summarized from Andy Cooks's video. Watch it for the details.

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