Parrillada Norteña Para Guapos

Experience the hearty flavors of Northern Mexico with this vibrant "Parrillada Norteña," a feast of perfectly grilled meats and savory accompaniments. Ideal for sharing with friends and family, this main course is bursting with traditional tastes and irresistible textures.

Ingredients

🥩 2-3 lbs Arrachera, Skirt Steak

🍗 1 whole Baby Chicken

🥓 1 pack El Pariente Bacon

🧀 1/2 lb Oaxaca or melting cheese

🌶️ 5-7 Jalapeño Peppers

🧂 Coarse Salt

🧂 Chupacabra Seasoning, generously

🌿 1/2 cup Chimichurri sauce

🍍 1/2 fresh Pineapple, diced

🍅 4-5 medium Tomatoes

🧅 2 medium White Onions

🌶️ 2 Red Bell Peppers

🧄 4-5 Garlic cloves

🌿 1/4 cup chopped Parsley

🛢️ Olive or vegetable oil

🛢️ Vinegar, red wine or apple cider

🥄 1-2 tablespoons Lard

🌽 1 pack Corn Tortillas

🌾 1 pack Flour Tortillas

🍺 1 can Tecate Light Beer

🥑 Avocado slices for garnish

🍷 Red Wine for pairing

Instructions

1- Prepare Arrachera:

• Remove the membrane from the arrachera using a chef's knife.

• Slice arrachera across the grain.

• Place in a Ziploc bag with pineapple, seasoning, salt, and chimichurri. Marinate for at least 2 hours.

2- Salsa Preparation:

• Grill tomatoes, onions, jalapeños, and bell peppers until charred.

• Peel the bell peppers and tomatoes.

• Use a molcajete to grind them with garlic and salt until chunky. Add parsley, oil, and vinegar.

3- Bacon-Wrapped Jalapeños:

• Deseed jalapeños and stuff with cheese.

• Wrap with bacon and secure with toothpicks.

4- Beer Can Chicken:

• Season chicken with Chupacabra and salt.

• Use half a Tecate can, place it in a chicken roaster, and position the chicken on top.

5- Tostadas/Quesadillas:

• Sauté diced onions in melted lard until translucent.

• Grill corn tortillas with cheese and onions until cheese melts.

6- Grilling:

• Preheat the grill. Cook arrachera, jalapeños, and chicken until done.

• Warm tortillas on the grill.

7- Serve:

• Slice cooked arrachera and serve alongside chicken, jalapeños, and tostadas.

• Garnish with salsa and avocado.

Prep Time: 30 minutes (excluding marinating)

Cook Time: 1.5 hours

Total Time: 3.5 hours (including marinating)

Servings: 6-8

Calories: Approximately 750 per serving

Proteins: 45g

Fats: 35g

Carbohydrates: 55g

Equipment:

• Grill, Large outdoor grill with adjustable grates

• Blue plastic Cutting Board

• Chef's Knife

• Small utility knife

• Gallon-sized Ziploc Bag

• Molcajete, Mortar and Pestle

• White ceramic Tray

• Tongs

• Medium frying Pan

• Wooden Spatula

• Beer Can Chicken Roaster

• Wooden Toothpicks

Cooking Tips

• For tender meat, remove the arrachera's membrane and cut against the grain.

• Char vegetables for salsa but avoid overcooking to prevent bitterness.

• Use lard for the best flavor in cooking tortillas.

• Ensure each guest has at least one bacon-wrapped jalapeño.

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Parrillada Norteña