Parrillada De Carne Recipe

Make marinade

In a bowl whisk together 0.25 cup olive oil, 0.25 cup fresh lime juice, 2 tbsp soy sauce, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 2 tsp salt and 1 tsp black pepper until combined.

Marinate meats

Place flank steak, skirt steak and pork shoulder strips in a large resealable bag or shallow dish. Pour half the marinade over the meats, massaging to coat. Reserve remaining marinade for basting. Seal and refrigerate for 1–4 hours (minimum 30 minutes ok for quicker service). Chill chorizo separately or leave whole at room temp 20–30 minutes before grilling.

Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/2 cup chopped white onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds.

Add 2 cups long-grain white rice and stir to coat in oil, toasting 1–2 minutes until edges turn slightly opaque.

Stir in 3.5 cups chicken or vegetable broth, 1/2 cup tomato sauce, 1 bay leaf, 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, cover and cook 18–20 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes; fluff with fork.

While rice rests, gently warm 2 cups cooked black beans in a small saucepan with a splash of water or broth until heated through. Season to taste with a pinch of salt and a dash of pepper. Keep warm until serving.

Preheat grill to medium-high (about 450°F / 230°C). If using charcoal, let coals reach steady even heat. Oil the grates lightly with olive oil.

Boil potatoes: Place 4 halved medium yellow potatoes in salted water and simmer 12–15 minutes until fork-tender but not falling apart. Drain and toss with 2 tbsp butter and 1/2 tsp salt. Keep warm.

Prepare elote: Brush each corn cob with 2 tbsp butter (total 4 tbsp) or reserve some for finishing. If you like, sprinkle a little salt. Set corn aside for grilling.

Green onions: Trim and brush green onions with a little olive oil (about 1 tbsp). Keep ready to grill.

Chile frito: If using fresh hot peppers, leave whole (you may slit to release steam). Toss briefly with a little oil. They'll blister and char on the grill; handle carefully and serve whole or sliced.

Start by grilling items that take longer: place corn and potatoes on the grill over direct heat. Turn every 3–4 minutes so all sides char lightly; total grilling time for corn ~10–12 minutes (until charred and tender). Potatoes may need only 6–8 minutes to get grill marks; watch so they don't overcook.

Next, add marinated pork shoulder strips across the grill. Cook pork 6–8 minutes per side (depending on thickness) until nicely charred and cooked through to 145°F (63°C). Baste once with reserved marinade during cooking (discard any leftover marinade that touched raw meat).

Place flank and skirt steaks on the hottest part of the grill. Cook 3–6 minutes per side for medium-rare to medium depending on thickness: flank often 4–6 minutes per side, skirt 3–4 minutes per side. Use tongs to flip once. Remove steaks when internal temperature reaches 130–135°F for medium-rare, 140°F for medium. Let rest at least 5–8 minutes before slicing against the grain.

Grill chorizo links whole, turning frequently for 8–10 minutes until browned and cooked through. If chorizo is thick, move to indirect heat to finish without burning.

During final 2–3 minutes, place green onions and chile frito on the grill to blister and char, turning once.

Transfer cooked meats to a cutting board. Let steaks rest 5–8 minutes. Slice flank and skirt steak thinly against the grain. Slice pork into strips and cut chorizo into 1–2" pieces.

Assemble platter: mound mom's rice and warmed black beans on the plate. Arrange sliced steaks, pork strips and chorizo beside rice. Add grilled elote, potatoes, charred green onions and chile frito. Garnish with fresh lime wedges and spoon chimichurri or parsley-garlic sauce over meats or serve on the side.

Serve hot family-style. Provide extra lime wedges and hot sauce if desired.