Ingredients with Measurements:
- 1 lb. skirt steak
- 1 lb. chicken breast
- 1 lb. chorizo sausage
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- Salt and pepper to taste
- Lime wedges, for serving
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together chili powder, cumin, salt, and pepper.
3. Season the steak and chicken with the spice mixture.
4. Brush the bell peppers and onion with olive oil.
5. Grill the steak, chicken, chorizo, bell peppers, and onion until cooked through, flipping occasionally with tongs.
6. Once cooked, remove from the grill and let rest for 5 minutes.
7. Slice the steak, chicken, and chorizo into thin strips.
8. Serve the grilled meats and vegetables with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Skirt steak can be substituted with flank steak or sirloin steak.
- Chicken breast can be substituted with chicken thighs.
- Chorizo sausage can be substituted with any other type of sausage.
Variations:
- Add shrimp or fish to the parillada.
- Use different types of vegetables such as zucchini or mushrooms.
Tips and tricks:
- Make sure to let the meat rest before slicing to ensure it stays juicy.
- Don't overcrowd the grill or grill pan to ensure even cooking.
- Serve with warm tortillas for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with the grilled meats and vegetables arranged neatly.
Garnishes:
Garnish with chopped cilantro or sliced jalapenos.
Pairings:
Serve with Mexican rice and beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the meat is sticking to the grill, brush with more oil before grilling.
- If the vegetables are cooking too quickly, remove them from the grill before the meat is done.
Food safety advice:
- Make sure to cook the meat to the proper internal temperature to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
Food history:
Parillada is a traditional Mexican dish that is typically served at family gatherings and celebrations.
Flavor profiles:
The grilled meats and vegetables are seasoned with a blend of spices and have a smoky, charred flavor.
Serving suggestions:
Serve with warm tortillas and a variety of toppings such as salsa, guacamole, and sour cream.
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Region: Mexican