Parrillada Recipe
Grilled select skirt steak, grilled chicken breast, chorizo and carnitas, grilled cactus leaves, jalapeños, green onions, sliced potatoes, queso fresco and fresh cilantro, complimented with rice, beans, and fresh made tortillas. (For 3 people)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Parrillada
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meats
Vegetables
Sides
Method
Preparation of Ingredients
Prepare the Meats
Season the skirt steak and chicken breast with salt, pepper, and your choice of marinade. Let them marinate for at least 30 minutes.
Prepare the Vegetables
Clean the cactus leaves and slice them into strips. Slice the jalapeños in half and remove seeds if desired. Clean and chop the green onions. Peel and slice the potatoes into thick rounds.
Prep the Sides
Rinse the rice and beans (if using dry beans) and set them aside. Crumble the queso fresco and set aside. Prepare the tortillas by warming them on a skillet until pliable.
Cooking
Grill the Meats
Preheat the grill to medium-high heat. Grill the skirt steak and chicken breast for about 6-8 minutes on each side, or until cooked to your desired doneness. Grill the chorizo until cooked through and slightly crispy, about 5-7 minutes.
Cook the Carnitas
If using pre-cooked carnitas, heat them in a skillet over medium heat until warmed through. If cooking from raw, follow the package instructions.
Grill the Vegetables
Grill the cactus leaves, jalapeños, green onions, and sliced potatoes on the grill for about 3-5 minutes per side, or until they have nice grill marks and are tender.
Cook Rice and Beans
Cook the rice according to package instructions. If using canned beans, heat them in a saucepan over medium heat until warmed through.