Gringas de Pollo (Chicken Gringas)

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts 500g (1.1 lb) boneless, skinless chicken breasts
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 8 small flour tortillas 8 small flour tortillas
• 200g (7 oz) Oaxaca cheese or mozzarella cheese, shredded 200g (7 oz) Oaxaca cheese or mozzarella cheese, shredded
• Salsa, guacamole, and sour cream, for serving Salsa, guacamole, and sour cream, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 26g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, minced garlic, ground cumin, dried oregano, chili powder, salt, and pepper.
2. 2.
   Add the chicken breasts to the marinade, ensuring they are well coated. Let the chicken marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Preheat a grill or stovetop pan over medium-high heat. Cook the marinated chicken breasts for 6-8 minutes per side, or until cooked through and slightly charred. Remove from heat and let rest for a few minutes.
4. 4.
   Thinly slice the cooked chicken breasts.
5. 5.
   Heat a large skillet over medium heat. Place a tortilla in the skillet and sprinkle a generous amount of shredded cheese on one half of the tortilla.
6. 6.
   Arrange some sliced chicken on top of the cheese and fold the tortilla in half, pressing gently with a spatula.
7. 7.
   Cook the gringa for 2-3 minutes on each side, or until the cheese is melted and the tortilla is slightly crispy.
8. 8.
   Repeat the process with the remaining tortillas, cheese, and chicken.
9. 9.
   Serve the Gringas de Pollo hot, accompanied by salsa, guacamole, and sour cream.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, marinate it for at least 30 minutes or overnight. This will infuse the flavors and help tenderize the meat.
• Oaxaca cheese or mozzarella — Use Oaxaca cheese if available for an authentic taste, but mozzarella works well as a substitute. Shred the cheese before using for easier melting.

Tips & Tricks

• For added flavor, grill the tortillas for a few seconds before assembling the Gringas de Pollo.
• Experiment with different types of cheese, such as Monterey Jack or Cheddar, to personalize the dish.
• Add sliced onions and bell peppers to the gringas for extra texture and flavor.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes or add a few dashes of hot sauce to the marinade.
• To make the dish more colorful, garnish with fresh cilantro or chopped tomatoes before serving.

Serving advice

Serve the Gringas de Pollo hot, accompanied by salsa, guacamole, and sour cream. You can also offer a variety of toppings like diced tomatoes, shredded lettuce, or pickled jalapeños for guests to customize their gringas.

Presentation advice

Arrange the Gringas de Pollo on a platter, showcasing their golden-brown tortillas and oozing melted cheese. Garnish with fresh cilantro leaves and lime wedges for a vibrant and appetizing presentation.