Wood Fire Parrillada* Recipe
Churrasco, Steak Pinchos, Ribs, Chorizo, Oaxacan Chicken, Chimichurri
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Ingredients
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Meats
Chimichurri Sauce
Method
Preparing the Meats
- 1
Marinate the Meats
In a large bowl, combine the churrasco, steak pinchos, pork ribs, chorizo, and Oaxacan chicken. Season with salt and black pepper. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- 2
Prepare Skewers
If using wooden skewers for the steak pinchos, soak them in water for 30 minutes to prevent burning on the grill. Thread the marinated meat onto skewers, if not already done.
Making Chimichurri Sauce
- 3
Combine Ingredients
In a food processor, combine parsley, oregano, garlic cloves, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper.
- 4
Blend
Pulse the food processor until the mixture is finely chopped and well combined. Adjust seasoning to taste and set aside.
Grilling
- 5
- 6
Grill the Meats
Place the marinated churrasco, steak pinchos, pork ribs, chorizo, and Oaxacan chicken onto the grill. Cook each type of meat according to your preference: churrasco (6-8 minutes per side for medium-rare), steak pinchos (4-5 minutes per side), ribs (about 2 hours, turning occasionally), chorizo (10-12 minutes), and chicken (15-20 minutes), until internal temperatures reach safe levels.
Serving
- 7
Plate and Serve
Once all meats are done, remove them from the grill and let rest for a few minutes. Slice the churrasco against the grain. Serve with chimichurri sauce on the side for dipping or drizzling over the meats.
