Method

• Marinate the Pork: In a large bowl, combine the pork, pineapple juice, vinegar, achiote paste, chili powder, cumin, oregano, garlic powder, and black pepper. Marinate for at least 30 minutes, or preferably for several hours in the refrigerator.
  
  
• Cook the Pork: Grill or broil the marinated pork until cooked through and slightly charred.
  
  
• Assemble the Gringas: Place a flour tortilla on a flat surface. Sprinkle with shredded cheese. Top with a generous portion of the grilled pork.
  
  
• Fold the Gringas: Fold the tortilla in half, then in half again to form a triangle.
  
  
• Heat the Gringas: Heat a griddle or skillet over medium heat. Cook the folded tortillas until the cheese is melted and the tortillas are slightly toasted.
  
  
• Serve: Serve the Gringas immediately, topped with chopped onion and cilantro.

Note:

• You can find achiote paste at most Mexican grocery stores.
  
  
• If you don’t have a grill, you can cook the pork in a skillet or on a stovetop griddle.
  
  
• For extra flavour, add a slice of grilled pineapple to each Gringa.
  
  
• Enjoy with your favourite toppings, such as salsa, guacamole, or sour cream.