Parrillada Mixta with Garlic and Sweet Chipotle Marinades

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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
  1. 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.
  2. 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.

  1. 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.
  2. In separate re-sealable plastic bags, divide marinade over chicken and shrimp. Allow shrimp to marinate 8 hours and chicken 24 hours.
  3. 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.

 

 

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