Parrillada Mixta With Garlic And Sweet Chipotle Marinades

Name: Parrillada Mixta with Garlic and Sweet Chipotle Marinades
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 tablespoon tabasco® chipotle pepper sauce; 14 garlic cloves; 1 medium white onion, quartered; 1 1/2 cup light mexican beer; 3/4 cup olive oil; 1 tablespoon coarse black pepper; 2 flank steaks (approx. 1 lb. each); 4 tablespoon tabasco® chipotle pepper sauce; 8 garlic cloves; 1 red bell pepper, de-seeded and stemmed; 1 small white onion; 1 teaspoon ground cinnamon; 1 smoked paprika; 8 tablespoon olive oil; 8 tablespoon agave syrup; 4 tablespoon fresh lime juice; 1 1/4 cup orange juice; 1 1/4 cup cold water; salt, to taste; 2 pound extra large shrimp, peeled and deveined with tails on; 4-6 boneless, skinless chicken breasts

The Daily Meal Staff|April 9, 2020 4:54 pm EST

4.5 (2 ratings)

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Make your own parrillada mixta, or "mixed grill", platter with a garlic chipotle marinade for steak and and a sweet chipotle marinade for chicken and shrimp.This recipe is courtesy of Tabasco, as created by Chef Johnny Hernandez.

Prep Time

15

minutes

Cook Time

30

minutes

Servings

8

Parrillada Mixta with Garlic and Sweet Chipotle Marinades

Total time: 45 minutes

Ingredients

4 tablespoon tabasco® chipotle pepper sauce
14 garlic cloves
1 medium white onion, quartered
1 1/2 cup light mexican beer
3/4 cup olive oil
1 tablespoon coarse black pepper
2 flank steaks (approx. 1 lb. each)
4 tablespoon tabasco® chipotle pepper sauce
8 garlic cloves
1 red bell pepper, de-seeded and stemmed
1 small white onion
1 teaspoon ground cinnamon
1 smoked paprika
8 tablespoon olive oil
8 tablespoon agave syrup
4 tablespoon fresh lime juice
1 1/4 cup orange juice
1 1/4 cup cold water
salt, to taste
2 pound extra large shrimp, peeled and deveined with tails on
4-6 boneless, skinless chicken breasts

Directions

Purée all ingredients in a blender except chipotle sauce, salt and steaks.
Transfer purée to a large mixing bowl, and add chipotle sauce and salt as desired.
Place steak in a sealable container and pour in marinade.
Cover and marinate in refrigerator for a minimum of 6 hours.
Purée all ingredients in a blender except shrimp and chicken.
Place chicken in a sealable container and shrimp in separate sealable container.
Divide and pour marinade into each.
Cover and marinate shrimp in refrigerator for 8 hours and chicken in refrigerator for 24 hours.
Remove steak, shrimp and chicken from marinades and set aside.
Heat grill to medium-high heat.
Place meats and shrimp on grill in order of required cooking time – first, the chicken, then the steak and shrimp – and grill to desired doneness.
Slice steak and chicken into strips.
Place steak, shrimp and chicken on large platter and serve with traditional side items such as fresh guacamole, pico de gallo, grilled onions, fresh limes and fresh corn tortillas.