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| | Posted on Sunday, May 04, 2003 - 12:55 pm EST : |   |
CINCO DE MAYO FIESTA
Mexican Mixed Grill
PREP AND COOK TIME: About 1 hour, plus at least 30 minutes to marinate
NOTES: Latino markets often sell wide pieces of boned pork shoulder or butt thinly sliced, and skirt steak butterflied open in large, thin slabs called arrachera. If they're unavailable, ask your butcher to cut wide, thin slices off a boned pork shoulder or butt roast, and use regular skirt steak. Buy firm chorizo sausages with the texture of pepperoni; they may be labeled longaniza. For a simpler grill, choose one kind of meat and marinade, and multiply quantities proportionately.
MAKES: 10 to 12 servings
1 pound boned, skinned chicken thighs
1 pound boned pork shoulder or butt, fat trimmed, cut into 1/4-inch-thick slabs (see notes)
1 pound beef skirt steak, fat trimmed (see notes)
About 1/3 cup orange-achiote marinade (recipe follows)
About 1/2 cup red chili sauce (recipe follows)
About 1 teaspoon seasoned salt
About 1 teaspoon pepper
10 to 12 green onions (6 to 8 oz. total), rinsed
10 to 12 fresh Anaheim (California or New Mexico) chilies (about 1 1/4 lb. total), rinsed
1 tablespoon salad oil
1 pound firm chorizo sausages (see notes)
1. Rinse chicken, pork, and beef; pat dry. Cut skirt steak crosswise into 6- to 8-inch lengths. If chicken, pork, or beef is thicker than 1/4 inch, place between sheets of plastic wrap and, with a flat mallet, gently and evenly pound to about 1/4 inch thick.
2. On a rimmed plate, coat chicken completely with orange-achiote marinade and layer thighs; on another rimmed plate, coat pork completely with red chili sauce and layer slices. Cover and chill at least 30 minutes or up to 1 day (if marinating chicken and pork a day ahead, wrap beef airtight and chill). Shortly before grilling, lightly sprinkle both sides of beef with seasoned salt and pepper; set on a plate.
3. In a wide bowl, mix green onions and chilies with oil to coat. Set onions, chilies, and sausages on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level for only 2 to 3 seconds); close lid on gas grill. Cook, turning occasionally, until onions and chilies are well browned and sausages are browned on the outside and cooked through, 2 to 3 minutes for onions, 5 to 8 minutes for chilies and sausages. As done, transfer to a large board or platter.
4. Lay chicken, pork, and beef on grill; close lid on gas grill. Cook, turning once, until chicken and pork are no longer pink in the center and beef is done to your liking (cut to test), 5 to 8 minutes total. Transfer meat to board or platter with vegetables and sausages. Add more seasoned salt and pepper to taste.
Per serving: 396 cal., 57% (225 cal.) from fat; 33 g protein; 25 g fat (9 g sat.); 8 g carbo (1.1 g fiber); 901 mg sodium; 113 mg chol.
Orange-Achiote Marinade
PREP TIME: About 5 minutes
NOTES: Achiote paste is sold in reddish orange blocks in Latino markets; if it's unavailable, use 1 more tablespoon paprika (1 tablespoon and 2 teaspoons total). The recipe for this marinade can be doubled. It's also delicious on pork. You can make the marinade up to 2 days before using; cover and chill.
MAKES: About 1/3 cup, enough to marinate 1 to 2 pounds meat
In a bowl, mix 1/3 cup orange juice, 1 tablespoon salted red achiote paste (see notes), 1 tablespoon soy sauce, 2 teaspoons paprika, 1 teaspoon instant chicken bouillon, 1 teaspoon minced garlic, and 1/4 teaspoon pepper.
Per tablespoon: 15 cal., 6% (0.9 cal.) from fat; 0.3 g protein; 0.1 g fat (0 g sat.); 3.4 g carbo (0 g fiber); 304 mg sodium; 0 mg chol.
Red Chili Sauce
PREP AND COOK TIME: About 20 minutes, plus at least 15 minutes to cool
NOTES: The recipe for this sauce can be doubled. It can also be used to marinate beef or chicken. You can make the sauce up to 2 days before using; cover and chill.
MAKES: About 1/2 cup, enough to marinate 1 to 2 pounds meat
1. Rinse 2 dried guajillo or ancho (sometimes mislabeled pasilla) chilies (about 1/2 oz. total). Snap off and discard stems; shake out most of the seeds. With scissors, working over a 1- to 2-quart pan, cut chilies into 1-inch pieces; drop into pan.
2. Add 1/2 cup water, 1 peeled clove garlic, 1/2 teaspoon each ground cumin and dried oregano, and 1/8 teaspoon each ground cinnamon and ground cloves. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until chilies are soft, 10 to 15 minutes.
3. Pour chili mixture into a blender and whirl until smooth. If you have less than 1/2 cup, add water to make that amount. Add salt to taste. Let cool at least 15 minutes.
EJ  So. Calif Zone 10a |
