Gringas

Method

1. 1 Marinate thinly sliced pork with achiote, pineapple juice, and ground chili peppers for 4 hours; the enzymes in the pineapple are what tenderize the meat.
2. 2 Grill the meat on a very hot cast iron skillet for 3 minutes on each side, then chop it finely right on the skillet.
3. 3 Grill the pineapple slices for 2 minutes on each side until slightly browned and the juices are released.
4. 4 Place a flour tortilla on the pan, top with shredded Oaxaca cheese, and wait 2 minutes for the cheese to melt.
5. 5 Layer the grilled meat and pineapple, fold the tortilla in half, and pan-fry for another minute on each side; the wheat flour crust is what distinguishes gringas from taco al pastor with its corn crust.

With an appliance

• Oven 40 min

  Replace step 2: spread the pork slices on the rack on the top rack of the 240-degree oven for 6 minutes, flip after 3 minutes, then mince; the pineapple in step 3 should still be pan-fried separately. The meat cooks evenly without needing to constantly monitor the cast iron pan, but with fewer burnt spots.