Parrillada Mixta - Recipe

From the heart of Mexico itself, this dish is full of authentic flavors and tastes. I think you'll find this rich with layers of flavor. This is my comfort food, so hopefully you'll experience the warmth I do when I eat it. At home, it is made using meats & fresh veggies you have on hand from the week. And so that's part of what this recipe will call for. This recipe also makes a large quantity of food, enough for four people to eat heartily and have plenty of left overs. This dish requires quite a bit of prep work, and also requires spice layering, so take your time; prepare it on a day that you're not rushed. It's perfect for a weekend meal.


2 lb. Grilled Beef - cubed 1" (I use flap, which is from the bottom sirloin cut, and is rather inexpensive and tender)
2 lb. Large Raw Shrimp - deveined, tails removed
1 lb. Raw Bacon - cut into approximately 1" squares (grease reserved)

2-3 Medium White Onions - chopped 1" 
2 Large Green Bell Peppers - chopped 1"
3 Large Tomatoes - cubed 1" with juice (I prefer vine-ripened or heirloom, but Beefsteak Tomatoes work fine)
6 Large Cloves Garlic, minced
1 Small Fresh Habañero, minced (seeds may be removed if you prefer)

2 Tbsp. Ground Cumin
1 tsp. Chili Powder (Good quality, as fresh as you can obtain)
1 tsp. Ground Black Pepper
1 Tbsp. Kosher Salt or Sea Salt

1 tsp. Red Pepper Flakes (or more to taste)
1 Tbsp. Fresh Cilantro - finely chopped
1 tsp. Dried Oregano

1 c. Beef Broth - Homemade (If you have no homemade broth, just use water, packaged broths add an undesirable flavor.)
1 Tbsp. Coconut Oil (Olive will work fine)
1 Tbsp. Butter

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• In a very large sautée pan, cook bacon until barely crisp. Leave bacon grease in the pan.
• Add and sautée the onions until translucent, adding about 1/2 of your salt and pepper.

• Add bell peppers and habañero and sautée 1-2 minutes 
• Stir in garlic.
• Lower heat to medium. Cook 1-2 minutes, then turn off.

• In a large stock pot, melt coconut oil. Add beef, and cook on high until warm through.
• Add cumin and lower heat to medium.
• Cook 5 minutes, then add chili powder.
• Cook another 5 minutes and add broth.
• Simmer the beef in the cumin/chili broth for 15 minutes.
• Stir in tomatoes and oregano. Simmer 15 minutes.
• Add bacon and vegetables from the sautée pan (keep the pan handy). Simmer 15 minutes. 
• Stir in red pepper flakes and remaining salt and pepper.

• Heat butter in the large sautée pan that had the vegetables.
• Once hot, add shrimp and do a quick sautée so that shrimp are almost done (grey is gone and a very slight curve appears).
• Remove from heat and immediately add shrimp to the mixture in the stock pot.
• Add fresh cilantro.
• Stir everything together and simmer on medium until shrimp are cooked but still tender - about 1-2 minutes. (shrimp will be loosely curved and have a pinkish color in spots - there should be no grey)
• Turn off heat and dish directly into large bowls.

If you're eating grain, this is a great dish to serve with homemade fresh flour or corn tortillas.

© 2005-2013, Giovanna Mealer

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