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Mexican Gringas de Res | Juicy Street Food Hit
(0)
30 min
Quick
Gurkerl Küche
Knusprige Tortillas, gefüllt mit saftig gewürztem Rindfleisch, zart schmelzendem Käse und fruchtig karamellisierter Ananas. Der legendäre Streetfood-Klassiker aus Mexiko-Stadt gelingt in der Pfanne oder im Backrohr im Handumdrehen!
Ingredients
Preparation method
Preparation & Marinating
Cut the beef into thin strips. Peel and finely chop the garlic. In a bowl, combine the beef strips with the chopped garlic, the juice of half a lime, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 pinch each of fine salt and ground black pepper, then let marinate for about 10 minutes.
Peel the onion and cut into thin strips. Cut the fresh pineapple into small, bite-sized cubes. Coarsely chop the fresh coriander and cut the remaining lime into wedges.
Frying & Filling
Heat 1 tbsp sunflower oil in a large pan. Sear the beef strips over high heat for about 3–4 minutes until lightly browned. Remove from the pan and set aside briefly. In the same pan, sauté the onion strips and pineapple cubes in the remaining sunflower oil for about 2–3 minutes until the pineapple is lightly caramelized, then mix the meat back in.
Chef's tip
For especially tender beef, preheat the pan until very hot and sear the meat only briefly over high heat.
If you are cooking for several people, use the oven: Place all the gringas on a baking sheet and bake them all at once until the cheese melts.
35 min
Quick
