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Mexican Gringas de Res | Spicy Street Food Hit
(0)
30 min
Quick
Gurkerl Küche
Ein legendärer Streetfood-Hit aus Mexiko City: Zart marinierte Rinderfiletstreifen treffen auf süße, karamellisierte Ananas und eine Decke aus geschmolzenem Käse, gefaltet in goldbraun gerösteten Tortillas. Ein unwiderstehliches Geschmackserlebnis!
Ingredients
Preparation method
Preparation
Cut the beef fillet against the grain into thin, bite-sized strips. Peel the fresh pineapple, remove the hard core, and cut the flesh into small cubes. Peel and finely chop the onion, as well as the garlic cloves.
Preheat the oven to 100 °C top/bottom heat to keep the finished gringas warm. Quarter the limes and roughly pluck the fresh coriander. In a bowl, thoroughly mix the beef strips with the chopped garlic, smoked paprika, cumin, a little lime juice, salt, and pepper.
Pan Preparation
Heat a pan over high heat and add 1 tbsp of vegetable oil. Sear the marinated beef strips for about 2 to 3 minutes until browned and juicy, then remove from the pan and keep warm.
Chef's tip
For an even more intense caramel note, sprinkle the pineapple pieces with a pinch of cane sugar before frying.
If you like it spicier, fry thinly sliced jalapeño rings directly with the onions and pineapple.
35 min
Quick
