ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mexican Mixed Grill

James Carrier
Yield

Makes 10 to 12 servings

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.

Ingredients

  • 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
  • About 1/2 cup red chili sauce
  • 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)

Nutrition Information

  • calories 396
  • caloriesfromfat 57 %
  • protein 33 g
  • fat 25 g
  • satfat 9 g
  • carbohydrate 8 g
  • fiber 1.1 g
  • sodium 901 mg
  • cholesterol 113 mg

How to Make It

  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.