Servings: 6-8
Garlic Chipotle Marinade:
- 14 garlic cloves, peeled
- 1 medium white onion, quartered
- 1 1/2 cups light Mexican beer
- 3/4 cup olive oil
- 1 tablespoon coarse black pepper
- 4 tablespoons Tabasco Chipotle Pepper Sauce
- 1 teaspoon salt
- 2 flank steaks (1 pound each)
Sweet Chipotle Marinade:
- 8 garlic cloves, peeled
- 1 red bell pepper, de-seeded and stemmed
- 1 small white onion
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 8 tablespoons olive oil
- 8 tablespoons agave syrup
- 4 tablespoons fresh lime juice
- 1 1/4 cups orange juice
- 1 1/4 cups cold water
- 4 tablespoons Tabasco Chipotle Pepper Sauce
- salt, to taste
- 2 pounds extra-large shrimp, peeled, deveined and tails on
- 4-6 boneless, skinless chicken breasts
- To make Garlic Chipotle Marinade: In blender, puree garlic, onion, beer, olive oil and pepper. Transfer puree to large mixing bowl; add chipotle sauce and salt.
- Place steaks in re-sealable plastic bag and pour in marinade.
Note: Marinating time depends on the cut of beef selected. For fajitas or skirt steak, marinate at least 6 hours.
- To make Sweet Chipotle Marinade: In blender, puree garlic, bell pepper, onion, cinnamon, paprika, olive oil, agave, lime juice, orange juice, water and chipotle pepper sauce.
- In separate re-sealable plastic bags, divide marinade over chicken and shrimp. Allow shrimp to marinate 8 hours and chicken 24 hours.
- To prepare meat: Remove steak, shrimp and chicken from marinade and set aside. Heat grill to medium-high heat. Brush off excess marinade and grill chicken first, to desired doneness, then steak and shrimp.
Note: Cooking times will vary depending on cuts of meat and desired doneness. For best results, use a meat thermometer.
Serving suggestion: Place steak, shrimp and chicken on large platter and serve with side items such as fresh guacamole, pico de gallo, grilled onions, fresh limes and fresh corn tortillas.