Tag: Latin American
Grilled Pork and Shrimp Fajitas
Grilled Pork and Shrimp Fajitas
When you get fajitas at a restaurant, they will typically be served to you on a sizzling cast iron skillet with all of the ingredients mixed together. While there is nothing wrong with this preparation, I prefer to grill all of the ingredients in my fajitas individually and sliced them after they’ve been cooked. It might take a little more time to prepare, but I like the flavor of the charcoal grilled fajitas more than a cast iron skillet; plus the presentation of having each of the ingredients sliced to build your own looks nicer in my opinion.
Servings: 4
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 large red bell pepper
- 1 large green bell pepper
- 4 jalapeños
- 1 bunch green onions
- 1 medium white onion sliced 1/4” thick
- 2 tbsp olive oil
- 12 flour tortillas
Pork Skewers
- 1 lb pork tenderloin cut into 2” pieces
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Shrimp Skewers
- 1 lb 16/20 ct. peeled and deveined shrimp
- 1 tbsp olive oil
- 1 lime juiced
- 3 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Marinate the pork and shrimp in their marinades for 30 minutes. Place on metal skewers.
- Turn the charcoal gray in the chimney starter and pour in the grill. Place on the grate. Brush all of the vegetables with olive oil and place directly over the charcoal. Grill until all sides are slightly charred; about 10-12 minutes. Move off to the side and place the skewers over the charcoal. The pork will take about 5-6 minutes a side; the shrimp 2-3 minutes a side.
- Place the tortillas on the grate and cook 30 seconds-1 minute a side.
- Slice all the vegetables into strips. Take the pork off the skewers and slice into thin pieces.
Arrachera (Mexican Skirt Steak)
Arrachera (Mexican Skirt Steak)
Arrachera, aka Mexican skirt steak, is a great cut for tacos. It is tender, highly flavorful like a ribeye, and cooks very quickly. The skirt steak is best marinated overnight to achieve maximum flavor. To slice the skirt steak, always cut against the grain. If you cut with the grain, it will be tough and you’ll have chewy tacos.
Servings: 4
Equipment
- charcoal grill
- chimney starter
- charcoal
- food mallet
Ingredients
- 1 1/2 lbs inner skirt steak
- 1 tbsp olive oil
- 1 lime juiced
- 4 garlic cloves minced
- 2 tsp cumin
- 2 tsp paprika
- 1 small jalapeños finely minced
- 1/2 tsp salt
Instructions
- Using a food mallet, hammer down the skirt steak on both sides until it’s a consistent thickness.
- Marinate the skirt steak with all of the ingredients for 8 hours.
- Get the charcoal gray in the chimney starter. Pour the charcoal in the grill. Lay the skirt steak directly over the charcoal.
- Grill for 4-5 minutes a side.
- Let the skirt steak rest for 10 minutes. Cut into chunks and thinly slice against the grain.
Serve the skirt steak on corn tortillas with cilantro, onion, jalapeños, and your favorite hot sauce.
Watermelon Juice
Watermelon Juice
This watermelon juice is quite refreshing on a hot day. With only 4 ingredients and a blender, this hydrating drink is ready in no time.
Equipment
- blender
Ingredients
- 5 cups watermelon rinds removed and seeded
- 1 cup ice crushed
- 1/4 cup water
- 2 tbsp sugar
Instructions
- Place all of the ingredients into a blender.
- Blend until smooth.
