Mexican Mixed Grill

Mexican Mixed Grill
Photo by James Carrier


  • 10 to 12 fresh Anaheim (California or New Mexico) chilies (about 1 1/4 lb. total), rinsed
  • About ½ cup red chili sauce
  • 1 pound boned, skinned chicken thighs
  • About 1/3 cup orange-achiote marinade
  • 1 pound boned pork shoulder or butt, fat trimmed, cut into 1/4-inch-thick slabs (see notes)
  • About 1 teaspoon pepper
  • About 1 teaspoon seasoned salt
  • + 4 more ingredients
    • 1 pound firm chorizo sausages (see notes)
    • 10 to 12 green onions (6 to 8 oz. total), rinsed
    • 1 pound beef skirt steak, fat trimmed (see notes)
    • 1 tablespoon salad oil

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 com...

View full recipe at My Recipes


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