Gringas

Gringas (Tortilla de Harina con Queso y Chile)

A beloved Mexico City street food, gringas are flour tortillas layered with melted cheese, savory onions, and smoky chilies, then griddled until crisp and golden. Think of them as the beloved cousin of a quesadilla, traditionally finished with a sprinkle of fresh cheese and a drizzle of salsa.

Prep

15 min

Cook

15 min

Total

30 min

Serves

4 (makes 8 gringas)

Difficulty

Easy

Recipe ingredients

• •480 g (1 lb 1 oz) flour tortillas (tortillas de harina), fresh, store-bought, or homemade; medium size (~20 cm / 8 in)
• •300 g (10½ oz) queso Oaxaca, shredded; mozzarella is the closest substitute
• •120 g (4¼ oz) queso fresco or queso de Chihuahua, for the topping; substitute with mild feta or young farmer cheese
• •2 whole white onions, finely chopped
• •30 ml (2 tbsp) vegetable oil, for cooking the onions
• •2 whole chiles poblanos, roasted, peeled, seeded, and cut into thin strips (rajas); Anaheim chiles are the closest substitute
• •1 pinch salt, to taste
• •250 ml (1 cup) salsa verde or salsa roja, for serving, optional
• •1 whole lime, cut into wedges, for serving

Steps

1. 1 Prepare the rajas: Roast the poblano chiles directly over an open flame or under a broiler until the skins are blackened and blistered on all sides, about 6-8 minutes. Place them in a covered bowl or sealed plastic bag for 10 minutes to steam, then rub off the skins. Slit open, remove the seeds and stems, and cut into thin strips (rajas).
2. 2 Cook the onions: Heat the oil in a skillet over medium heat (about 175°C / 350°F). Add the finely chopped white onions and a pinch of salt and sauté until soft and lightly golden, about 5-6 minutes. Stir in the rajas and cook together for 1-2 minutes more to meld the flavors. Set aside.
3. 3 Heat a comal or large dry skillet over medium heat (about 190°C / 375°F). Lay a flour tortilla flat on the surface.
4. 4 Sprinkle an even layer of shredded queso Oaxaca (about 35 g / 1¼ oz) over the entire surface of the tortilla, leaving a small border around the edge.
5. 5 Spoon roughly 2 tbsp of the onion-and-raja mixture over one half of the tortilla.
6. 6 Fold the tortilla in half over the filling, pressing gently with a spatula. Cook for about 90 seconds on the first side, until the underside is speckled golden brown and the cheese is melting.
7. 7 Flip carefully and cook the second side for another 60-90 seconds, pressing down gently so the gringa is evenly browned and the cheese is fully melted and gooey. The tortilla should be crisp at the edges and the cheese should be visibly bubbling at the seam.
8. 8 Transfer to a plate and immediately sprinkle with a generous pinch of crumbled queso fresco or queso de Chihuahua. Cover loosely with foil to keep warm while you cook the remaining gringas.
9. 9 Repeat with the remaining tortillas and filling. Serve hot with salsa verde or salsa roja on the side and lime wedges for squeezing over the top.