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Grillin’ steak, shrimp or chicken this Memorial Day? Here’s a Mexican favorite

Grillin' steak, shrimp or chicken this Memorial Day? Here's a Mexican favorite
Photo provided by: Tabasco

Add spice to entertaining this Memorial Day weekend, the unofficial kickoff to summer.

Warmer weather may mean finding ways to cool off, but that doesn’t mean you can’t bring bold flavors to the gathering you’re hosting with family and friends. Whether it’s a barbecue bash or a casual pool party, there is a flavorful blend perfect for nearly every occasion.

When the sun is shining, it’s time to fire up the grill, which means you can get creative and show off your skills. Add a little flavor to your world – Dale Sabor A Tu Mundo – with a versatile ingredient like Tabasco Sauce, which has helped personalize the flavors of food across the globe for nearly 150 years. Whether used as an ingredient or condiment, it can add flavor to virtually any type of cuisine, including Mexican favorites like this Parrillada Mixta with Garlic and Sweet Chipotle Marinades.

Throw some steak, shrimp and chicken on the grill and combine with sweet and spicy marinades to create a grilled spread that’s nearly irresistible. Take it up a notch and serve it with sides such as fresh limes, sizzling onions, creamy guacamole, pico de gallo and soft corn tortillas to complete your meal. It’s a tasty way to add an extra kick of flavor to summer entertaining.

Find more recipes and ways to flavor your world at

Parrillada Mixta with Garlic and Sweet Chipotle Marinades
Servings: 6-8

Garlic Chipotle Marinade:
14 garlic cloves, peeled
1 medium white onion, quartered
1 1/2 cups light Mexican beer
3/4 cup olive oil
1 tablespoon coarse black pepper
4 tablespoons Tabasco Chipotle Pepper Sauce
1 teaspoon salt
2 flank steaks (1 pound each)

Sweet Chipotle Marinade:
8 garlic cloves, peeled
1 red bell pepper, de-seeded and stemmed
1 small white onion
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
8 tablespoons olive oil
8 tablespoons agave syrup
4 tablespoons fresh lime juice
1 1/4 cups orange juice
1 1/4 cups cold water
4 tablespoons Tabasco Chipotle Pepper Sauce
salt, to taste
2 pounds extra-large shrimp, peeled, deveined and tails on
4-6 boneless, skinless chicken breasts

To make Garlic Chipotle Marinade: In blender, puree garlic, onion, beer, olive oil and pepper. Transfer puree to large mixing bowl; add chipotle sauce and salt.

Place steaks in re-sealable plastic bag and pour in marinade.

Note: Marinating time depends on the cut of beef selected. For fajitas or skirt steak, marinate at least 6 hours.

To make Sweet Chipotle Marinade: In blender, puree garlic, bell pepper, onion, cinnamon, paprika, olive oil, agave, lime juice, orange juice, water and chipotle pepper sauce.

In separate re-sealable plastic bags, divide marinade over chicken and shrimp. Allow shrimp to marinate 8 hours and chicken 24 hours.

To prepare meat: Remove steak, shrimp and chicken from marinade and set aside. Heat grill to medium-high heat. Brush off excess marinade and grill chicken first, to desired doneness, then steak and shrimp.

Note: Cooking times will vary depending on cuts of meat and desired doneness. For best results, use a meat thermometer.

Serving suggestion: Place steak, shrimp and chicken on large platter and serve with side items such as fresh guacamole, pico de gallo, grilled onions, fresh limes and fresh corn tortillas.

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