Castro's Paradilla Menu Recipe

If using store-bought chips and salsa, transfer to serving bowls/plates and keep covered until service. If making homemade salsa, combine tomatoes, a pinch of salt, chopped onion, jalapeño to taste and pulse briefly in a blender for a chunky texture; chill 15 minutes before serving.

Carne Asada (grilled steak)

Combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl. Add 14 oz flank or skirt steak and rub marinade into both sides. Marinate 20–60 minutes at room temperature or up to 4 hours refrigerated. Heat a grill or heavy skillet to high. Remove steak from marinade, pat dry, brush with a little oil and sear 3–4 minutes per side for medium-rare (adjust time for thickness). Let rest 5–7 minutes, then slice thinly against the grain into bite-size strips.

Pollo Asado (citrus marinated chicken)

Whisk 1/4 cup orange juice, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp ground oregano, 1 tsp smoked paprika and 1 tsp kosher salt. Toss 14 oz boneless chicken thighs in the marinade and refrigerate 30 minutes to 4 hours. Grill or sauté over medium-high heat 5–7 minutes per side until an instant-read thermometer reads 165°F (74°C). Rest 5 minutes and slice or chop into pieces.

Barbacoa (slow braised beef)

Season 24 oz beef chuck with 1.5 tsp kosher salt, 1 tsp ground cumin and 1 tsp dried oregano. Heat 2 tbs vegetable oil in a heavy pot over medium-high heat and brown all sides, 3–4 minutes per side. Remove beef. In a blender combine 2 cups beef broth, 2 tbs chipotle in adobo, 2 tbs apple cider vinegar and 2 tsp minced garlic; blend until smooth. Return beef to pot, pour sauce over, bring to a simmer, cover and braise on low for 2.5–3 hours (or in a 300°F/150°C oven) until beef shreds easily. Shred with forks and adjust seasoning. Reduce braising liquid if too thin and toss with shredded beef.

Spanish Red Rice

Rinse 1 cup rice in cold water until water runs clear; drain. In a medium saucepan heat 1 tbs vegetable oil over medium heat. Add the drained rice and cook, stirring, until opaque and lightly toasted, about 3–4 minutes. Add 1/4 cup minced onion and sauté 1 minute. Stir in 3/4 cup tomato purée, 1.75 cups chicken broth, 1/2 tsp ground cumin and 3/4 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 18–20 minutes until rice is tender and liquid absorbed. Remove from heat, let sit covered 5 minutes, then fluff with a fork.

Frijoles en Puerco (refried beans with chorizo)

In a medium skillet over medium heat, brown 3 oz chorizo, breaking it up, about 4 minutes. If chorizo is very lean add 1 tsp olive oil. Add 1/4 cup finely chopped onion and 1 tsp minced garlic; sauté until softened, about 2 minutes. Add 1.5 cups drained canned pinto beans and 1/4 cup water or reserved bean liquid. Mash the beans with a potato masher or back of a spoon to desired texture while heating through. Cook, stirring, until thickened, 3–5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust texture with a splash of water or broth and finish with a drizzle of oil if desired.

Guacamole

Halve and pit 2 ripe avocados and scoop flesh into a bowl. Add 1 tbs fresh lime juice and 1/2 tsp salt. Mash with a fork to a chunky consistency. Taste and adjust lime or salt. Keep covered with plastic pressed to the surface until serving.

Pico de Gallo

Combine 1 cup chopped cherry tomatoes, 1/4 cup finely chopped white onion, 2 tbs chopped cilantro, 1/2 minced jalapeño (seeds removed for milder heat), 1 tbs lime juice and 1/2 tsp kosher salt. Mix and let sit 10–15 minutes to meld flavors.

Warm Corn Tortillas

Heat a dry skillet or griddle over medium-high heat. Brush each small corn tortilla lightly with 1 tsp butter or oil (or skip for dry warming). Warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Arrange chips and salsa on the side or as a starter. Place two chosen proteins (sliced carne asada, chopped pollo asado, or shredded barbacoa) on the plate with a scoop of Spanish red rice and a serving of frijoles en puerco. Add a generous spoonful of guacamole and pico de gallo. Serve warm corn tortillas on the side, and garnish with chopped cilantro and lime wedges. Provide extra salsa and hot sauce if desired.