Authentic Gringas Recipe Mexico, North America

Name: Gringas
Prep time: 30 min
Cook time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 medium dried ancho chiles, stemmed, seeded and torn into flat pieces; 4 garlic cloves, peeled; 1/2 tsp black pepper; 1/2 tsp ground cinnamon (preferably Mexican canela); 1 to 2 canned chipotle chiles en adobo; 1/2 cup (120 ml) pineapple juice OR about 2 oz (60g) fresh pineapple, peeled and cored (a generous ½ cup of ½-inch/1.25 cm pieces); 2 tbsp vinegar (cider vinegar works well here); 2 tbsp agave syrup, corn syrup or honey; salt; 3/4 lb (340g) thin-sliced pork shoulder (a little thicker than ¼-inch is ideal—the kind Mexican butchers sell for making tacos al pastor); 2 tbsp vegetable oil or fresh-rendered pork lard; 12 (5-6"/12-15 cm) flour tortillas; 3 cups (360g) shredded Mexican melting cheese (such a Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar; about 1/2 cup (25g) chopped white onion (about ¼ inch) (for a fresher taste, rinse after cutting); about 3/4cup salsa (I really like Chipotle Salsa here); about 2 tbsp grated queso añejo or other garnishing cheese like Parmesan or Romano (optional)