Carnitas Gringa

María Ibarra
If you are a fan of Mexican snacks, then you cannot miss this carnitas gringa recipe, you will love it! We know that the classic version with al pastor is irresistible, but we gave it a twist with juicy carnitas, lots of manchego cheese, onion, cilantro, and sauce, enjoy!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups lard, for the carnitas
  • 1 kilo pork loin, in half, for the carnitas
  • 1 kilo pork ribs, for the carnitas
  • 1 cup orange juice, for the carnitas
  • 1 cup evaporated milk, for the carnitas
  • herb bundle, for the carnitas
  • 1/2 onions, for the carnitas
  • 4 cloves garlic, for the carnitas
  • salt, for the carnitas
  • 2 tablespoons butter, for the gringa
  • flour tortillas, for the gringa
  • 2 cups Manchego cheese, shredded, for the gringa
  • cilantro, for garnish
  • onion, for garnish
  • salsa, for garnish
Preparation
1h 45 mins
1h 10 mins
Low
  • Heat the lard in a pot, preferably clay, over medium-high heat. Once melted, add the pork loin and pork ribs, cook for 15 minutes or until the meat changes color. Then, pour in the orange juice, evaporated milk, herbs, onion, garlic, and season with salt. Cook the carnitas for 1 hour.
  • Chop the carnitas into medium cubes or shred the meat if you prefer. Set aside.
  • Melt the butter in a pan over low heat, place a flour tortilla, add a layer of manchego cheese, a layer of carnitas, and cover with another layer of manchego cheese and top with another flour tortilla. Cook the gringa for 5 minutes or until the cheese is melted and the tortilla is golden.
  • Garnish the carnitas gringa with cilantro and onion and serve with sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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