Parrillada Norteña Recipe

Prepare marinade

In a bowl combine minced garlic, lime juice, olive oil, dried oregano, ground cumin, 2 tbs coarse kosher salt and 1 tsp freshly ground black pepper. Whisk until combined.

Marinate meats

Place flank steak, chicken thighs and short ribs in separate shallow containers or resealable bags. Reserve chorizo un-marinated. Pour half the marinade over the flank steak and rub to coat thoroughly (about 30–60 minutes). Pour the other half over the chicken thighs and short ribs, coating all surfaces (30–60 minutes). For a deeper flavor, marinate up to 4 hours in the refrigerator; bring to room temperature 30 minutes before grilling.

Preheat grill

Prepare a charcoal or gas grill with two heat zones: one high direct heat and one medium-low indirect. Aim for a hot direct zone at 230–290°C (450–550°F) for searing and a cooler zone around 150–180°C (300–350°F) for finishing thicker cuts.

Grill short ribs

Place short ribs on the indirect zone first to render and slowly cook for 15–20 minutes, then move to direct high heat to sear for 2–4 minutes per side until exterior is caramelized and internal temperature reaches about 93°C (200°F) for very tender short rib; total time 25–35 minutes depending on thickness. Rest 5–10 minutes, tented.

Grill chicken

Place chicken thighs skin-side down over direct medium-high heat. Sear 5–7 minutes per side until golden and internal temperature reaches 74°C (165°F). Move to indirect heat if flames flare to finish without burning. Rest 5 minutes before slicing.

Grill flank steak

Sear the marinated flank steak directly over high heat 2–3 minutes per side for medium-rare to medium (or longer to desired doneness). Let steak rest 8–10 minutes, then slice thinly across the grain against muscle fibers.

Cook chorizo

Place chorizo links over medium indirect heat, turning regularly for 12–15 minutes until cooked through and slightly charred. Slice into 1–2 cm rounds before serving.

Prepare nopales

If nopales are raw and not pre-cleaned, remove spines and thin outer edges, then rinse. Pat dry and slice into 2–3 cm strips or leave whole depending on size. If they have excessive slime, briefly boil in salted water for 3 minutes, then drain and pat dry.

Season vegetables

Brush onion halves and prepared nopales with 2 tbs olive oil and sprinkle 1 tsp coarse salt plus remaining 1 tsp black pepper. Toss to coat.

Grill vegetables

Place onions cut-side down on direct medium-high heat. Grill 6–8 minutes until charred at edges and tender, then move to cooler zone to finish for another 4–6 minutes. Grill nopales 3–5 minutes per side until nicely charred and tender. Remove and chop or slice as desired. Sprinkle chopped cilantro and a squeeze of lime over nopales.

Make masa dough

Combine masa harina and 1 tsp salt in a bowl. Gradually add warm water and mix with your hands until a soft, pliable dough forms that holds together and doesn’t stick to your fingers (about 1–2 minutes). If too dry, add up to 2–4 tbs more water; if too wet, add a little more masa.

Form and cook tortillas

Divide dough into 12 equal balls (about 45–50 g each). Using a tortilla press lined with plastic or parchment or a heavy skillet, press each ball into a 12–14 cm round. Heat a comal or heavy skillet over medium-high heat and lightly grease with 1 tsp vegetable oil or lard. Cook each tortilla 40–50 seconds per side until brown spots appear and puffing occurs; flip once. Keep tortillas warm wrapped in a clean towel.

Warm salsas

Warm salsas gently in small pots or on the cooler side of the grill until just heated through (do not boil). Serve in bowls alongside meats and tortillas.

Slice rested meats: thinly slice flank steak across the grain; slice short ribs into chunks or serve whole pieces; slice chicken thighs and chorizo. Arrange meats on a large platter with grilled onions and nopales. Place warm tortillas, salsas roja and verde, chopped cilantro and lime wedges alongside for guests to assemble tacos.

To serve, let diners build tacos by placing meat and grilled veggies on a warm tortilla, finish with a spoonful of salsa, a sprinkle of cilantro and a squeeze of lime. Enjoy immediately.