Photograph of the finished Parrillada mexicana

Mexico · Đĩa nướng than kiểu Mexico Parrillada

Parrillada mexicana

45 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 14.1 oz
  • Photograph of Mexican chorizo sausage Mexican chorizo sausage 7.1 oz
  • Photograph of Spring onion Spring onion 8.5 oz
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Tortilla Tortilla 12
  • Photograph of Lime Lime 2
  • Photograph of Oaxaca cheese Oaxaca cheese 5.6 oz
  • Photograph of Coarse salt Coarse salt 0.6 oz

Method

  1. 1 Marinate the beef slices, about 1 cm thick, with coarse salt and lemon juice for 2 hours. The salt will draw water out of the meat, which is why grilling it creates a brown crust.
  2. 2 Light the charcoal until it's covered in white ash, arrange the meat on the hottest side and grill for 3 minutes on each side.
  3. 3 Grill the chorizo over medium heat for 8 minutes, turning it occasionally to prevent the crust from cracking and the fat from bursting out.
  4. 4 Grill whole scallions and green bell peppers for 6 minutes, until the outside is charred but the inside is tender and juicy.
  5. 5 Melt the Oaxaca cheese in a cast iron pan for 4 minutes, heat the tortillas on a griddle, and then arrange everything on the plate at the same time.

With an appliance

  • Oven 45 min

    Replace step 2: Arrange the meat slices in a single layer on the grill rack at the top of the oven at 230 degrees for 8 minutes, rotate the tray and flip the meat after 4 minutes; the sausages and vegetables are prepared as in steps 3-4. The meat cooks evenly and requires less constant monitoring of the grill, but it loses the smoky flavor of the parrillada.

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