Best Brokeback Tacos Gringa Style Recipes

GRINGAS TACOS

Steps:

• Blend all ingredients on high until smooth.
• 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.
• 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.
• 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.

BROKEBACK TACOS GRINGA STYLE

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.

THE GRINGA WILL BE THE BEST TACO YOU EVER EAT

Steps:

• 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, onions, cilantro, and pineapple.
• Blend all ingredients on high until smooth.

CHEATER "GRINGA" CHILE RANCHEROS

Steps:

• Finely mince the onion and set aside. Mince or press the garlic and put in a small bowl. Keep these two separate!
• Cut the roast into bite-sized pieces.
• Mix together the salt and flour in a high-lipped plate or pie tin. Dredge the meat in the flour.
• Pour enough peanut oil to coat the bottom of a wok or large skillet and set the heat to high. Wait until the oil has heated and is very slightly smoking. Be careful here! You don't want it overheated.
• Put 1/4 of the dredged meat in the hot oil and don't touch it. Let it caramelize for about 2 minutes, then using a metal spatula, stir/flip the meat, making sure to loosen as much of the crispy flour as possible. Brown another few minutes, letting the meat sit for best coverage. Scoop/scrape the meat out of the pan and put into the crock pot.
• Add more oil as necessary to repeat this step until all the meat is caramelized. Remember - you're not cooking the beef, you're only trying to give it color and flavor!
• Scrape as much of the leftover crispies out of the pan, add a little more oil, and put the onions in and cook until tender. Add the garlic and cook for a minute more, being careful not to burn.
• Add the cooked onions and garlic in the crock pot, then add the salsa ranchero and the salsa verde. Mix together, cover the crock pot and turn to low.
• Cook for 3 - 4 hours, or until beef is tender. Serve with rice and beans, or use as taco meat, enchilada filling or wherever you need a tasty meat. Enjoy!

GRILLED BREAKFAST TACOS

Steps:

• Prepare a grill for medium heat. Prick the chorizo links 3 or 4 times with a fork (this keeps them from bursting on the grill). Brush them all over with 1 tablespoon of the oil. Grill, flipping as needed, until charred all over and cooked through, 12 to 15 minutes. Let cool slightly, then slice into 1/4-inch-thick rounds; set aside.
• Meanwhile, thread the tomatoes onto a 10-inch skewer. (If using a wooden skewer, leave just 1/2 inch sticking out on each end so you do not have to soak it.) Put the skewered tomatoes, corn, scallions, jalapeno and limes on a rimmed baking sheet or large platter, brush the vegetables and limes liberally with 2 tablespoons of the oil and sprinkle liberally with salt and pepper.
• Place the vegetables and limes (flesh-side down) on the grill. Grill the corn, using tongs to rotate the ears occasionally so they cook evenly, until lightly charred in spots, 7 to 9 minutes. Grill the tomatoes, scallions, jalapenos and limes, rotating as needed, until deeply charred, 4 to 6 minutes. Return the vegetables and limes to the baking sheet when done cooking. Transfer the cooked chorizo to a cutting board. When cool enough to handle, halve the tomatoes, cut the kernels off the cobs and thinly slice the scallions and jalapenos (seed the jalapeno, if desired). Put the cut vegetables, the juice of 2 of the lime halves and the cilantro in a large bowl; stir to combine, and season with salt and pepper. Cut the remaining 2 grilled lime halves into wedges; set aside.
• Meanwhile, whisk together the eggs, cream and 1/2 teaspoon each salt and pepper in a medium bowl. Place a large cast-iron skillet on 1 side of the grill, and pour in the remaining oil (it might seem like a lot, but you do not want the eggs to stick). Heat the oil for 1 minute, then add the egg mixture. Use a heat-resistant spatula to stir the eggs until soft curds form, 6 to 8 minutes. Gently stir in the chorizo.
• While the eggs are cooking, grill the tortillas on the other side of the grill until lightly charred on both sides and warmed through, 1 to 2 minutes total.
• To assemble the tacos, divide the egg mixture among the warm tortillas, sprinkle each with 1 to 2 tablespoons of the cheese and top each with a spoonful of the grilled salsa. Serve immediately with the grilled lime wedges and any remaining grilled salsa on the side.

TACO BAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, brown the ground beef and drain fat. Add the diced tomatoes with green chile peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.
• In the bottom of a 9x13 inch baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.
• Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.

GRINGAS (TRADITIONAL RECIPE)

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.