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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- 2 lb Skirt steak
- 1 lb Chicken breasts, boneless
- 1 lb Shrimp
- 6 x Limes, cut in half, squeeze out juice, throw everything (limes) in bowl
- 4 x Yellow onions, minced
- 4 x Cloves garlic, smashed
- 4 lrg Jalapenos -or possibly-
- 8 x Serranos, seeded and minced
- 1 lrg Bunch of fresh cilantro, coarsely minced
- 2 Tbsp. Salt
- 1/4 c. Dark rum
- 2 bot Dos Equis beer (brown bottle not green)
Method
- Take the chicken and steak and slightly freeze them so which cutting the meat into thin 1/2" strips is easier.
- Trim off any fat or possibly chicken skin.
- In a large glass bowl or possibly casserole make the marinade (mix all ingredients).
- Put the meat in this and cover with plastic wrap.
- Allow to sit in the fridge overnight or possibly make this early in the morning for the evening meal.
- Remove meat from marinade prior to grilling.
- Throw away the marinade and Don't Re-use.
- Once meat has liquid removed place the beef on the warm grill first, laying the strips perpendicular to the grill rods,spokes,etc.
- otherwise the meat falls into the fire.
- After you get the beef on add in the chicken the same way.
- The meat will cook quickly and you only need to flip it once.As the beef and chicken cook add in the shrimp.
- The shrimp may cook so fast which you do not have to turn it.
- When the shrimp curls up and goes pink it's done.Remove all the meat from the grill and serve with grilled onions and green pepper slices.
- (These can be made ahead of time and kept hot.)
- Serve meat and grilled vegetables with large flour tortillas which have been heated up.
- Top with lowfat sour cream,salsa,or possibly, if you wish, Melinda's.
- One suggestion: This works best if one person works the grill and starts to turn meat while someone else is adding the meat to the grill.
- Everything cooks fast and this is something which you do not want to overcook.
