Tired of the same burgers and hot dogs at every cookout? Elevate your typical grilling fare by preparing a crowd-pleasing mixed grill, or parrillada mixta, inspired by the bold flavors of Latin America.
Simply marinate tender cuts of steak, chicken and shrimp overnight and fire up the grill the next day to create a juicy, tantalizing spread that’s perfect for sharing. Whether your family and friends prefer smoky steaks or sweet, charred shrimp, there’s something for everyone.
To take your spread to the next level, follow these tips from chef Johnny Hernandez and the makers of Tabasco Sauce:
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Cook over a wood flame to add a richer, smokier flavor to grilled meats.
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Marinate proteins to ensure flavors are properly and evenly incorporated.
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Create high- and low-heat zones on the grill to control and ensure even cooking for different types of meats and vegetables.
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Baste with extra Tabasco Sauce while grilling to give meats and vegetables an added flavor boost.
Find more expert grilling tips and flavorful recipes at Tabasco.com.
Parrillada Mixta with Garlic and Sweet Chipotle Marinades
Recipe courtesy of chef Johnny Hernandez of La Gloria, The Fruteria and El Machito, San Antonio, Texas
Servings: 6-8
Garlic Chipotle Marinated Steak
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14 garlic cloves, peeled
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1 medium white onion, quartered
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1 1/2 cups light Mexican beer
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3/4 cup olive oil
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1 tablespoon coarse black pepper
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4 tablespoons Tabasco Chipotle Pepper Sauce
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1 teaspoon salt
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2 flank steaks (1 pound each)
Sweet Chipotle Marinated Chicken and Shrimp
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8 garlic cloves, peeled
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1 red bell pepper, deseeded and stemmed
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1 small white onion
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1 teaspoon ground cinnamon
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1 teaspoon smoked paprika
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8 tablespoons olive oil
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8 tablespoons agave syrup
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4 tablespoons fresh lime juice
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1 1/4 cups orange juice
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1 1/4 cups cold water
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4 tablespoons Tabasco Chipotle Pepper Sauce
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salt, to taste
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4-6 boneless skinless chicken breasts
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2 pounds extra-large shrimp, peeled, deveined and tails on
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For Garlic Chipotle Marinade: In a blender, puree garlic, onion, beer, olive oil and black pepper. Transfer puree to large mixing bowl; add Tabasco Chipotle Sauce and salt, as desired. Marinate steak in mixture for at least six hours.
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For Sweet Chipotle Marinade: In a blender, puree garlic, red bell pepper, onion, cinnamon, paprika, olive oil, agave syrup, lime juice, orange juice, water, chipotle sauce and salt, then divide marinade over chicken and shrimp in separate sealed plastic bags. Allow shrimp to marinate in mixture for eight hours and chicken breasts for 24 hours.
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Remove steak, shrimp and chicken from marinade and set aside. Heat grill to medium-high heat. Brush off excess marinade and grill chicken then steak and shrimp to desired doneness.
Serving Suggestion: Place steak, shrimp and chicken on large platter and serve with traditional side items such as fresh guacamole, pico de gallo, grilled onions, fresh limes and fresh corn tortillas.
SOURCE:
Tabasco