Parrillada Mexicana Recipe
Grilled seasoned steak, two (2) chicken breasts, two (2) pork chops, grilled vegetables and Serrano peppers.
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Ingredients
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Meats
Vegetables
Marinade
Method
Preparation
- 1
In a large bowl, combine the olive oil, lime juice, minced garlic cloves, cumin, chili powder, salt, and black pepper to create the marinade.
- 2
Place the steak, chicken breasts, and pork chops in the bowl with the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3
While the meat is marinating, chop the bell peppers, zucchini, and red onion into bite-sized pieces.
- 4
Set the chopped vegetables aside and prepare the grill.
Grilling
- 5
Preheat the grill to medium-high heat.
- 6
Remove the meats from the marinade and shake off excess liquid. Discard the leftover marinade.
- 7
Place the marinated steak, chicken breasts, and pork chops on the grill. Grill for about 6-8 minutes on each side for the steak (depending on thickness), 6-7 minutes for chicken, and 5-6 minutes for pork chops, or until fully cooked.
- 8
In the last few minutes of grilling, add the chopped vegetables and serrano peppers to the grill. Grill until they are tender and slightly charred, about 4-5 minutes.
Serving
- 9
Once cooked, remove the meats and vegetables from the grill and let them rest for about 5 minutes.
- 10
Slice the steak and chicken breasts, then arrange on a platter with the grilled vegetables and pork chops.
- 11
Serve hot, with additional lime wedges and your favorite salsa on the side.
