Angus Beef and Chorizo Parrillada

Esta entrada también está disponible en: Español

The holiday season is here and, if we’re fortunate enough, we will have a chance to spend time with friends and family. Many of us have made plans already for Thanksgiving dinner or maybe even Christmas, but what about the meals for the day before or the day after these great holiday meals? I say Beef and Chorizo Parrillada!

Beef and Chorizo Parrillada mamalatinatips.com

Thank you to High River Angus ® for making this recipe possible. As always my comments, opinions, and love for enjoying tasty foods with my family are my own.

My cousins love making parrillada (parrillada comes from parrilla, which is another name for a grill in Spanish), most especially on the days after big holidays or family get-togethers. It’s a great excuse to reunite with the family again in a more casual setting. They have a big comal where they grill the meat, chorizo and veggies. Sometimes they add nopales and pineapple, too.

When the parrillada is ready, everyone comes to the comal with their tortillas and makes their own tacos. Some prefer parrillada quesadillas, which are also amazing!

This season always makes me think of my family in Mexico, so I decided to create my own version of parrillada.

This parrillada is very easy to prepare. It’s made with fresh, tender, High River Angus® skirt steak marinated in beer and spices. The vegetables add sweet, fresh flavors and the Smoky Ridge™ Yo Amigo sausage adds a little pungent spice to the mix. Enjoy!

Beef and Chorizo Parrillada

24 tacos

Ingredients:

1 lb High River Angus® skirt steak, sliced in thin steaks
1-12 oz bottle Mexican beer, I like Pacifico, Sol or Montejo
1 teaspoon salt
1 sausage link Smoky Ridge™ Yo Amigo Sausage (the package comes with 5 links)
1 medium white onion, chopped
1 ½ bell peppers in several colors
1 tablespoon olive or canola oil
1 teaspoon garlic salt
Black pepper to taste
1 bag of 24 tortillas taqueras*
Salsa of your choice. Try my red salsa, green salsa, or avocado salsa
10 key limes (optional)

*if you would like to serve your tacos with two tortillas each, which is traditional in Mexico, grab an extra package

Process:

Place the Angus beef in a bowl, pour in the beer and salt. Cover and refrigerate for 1 hour.

Remove the chorizo casing and chop into small pieces. Set aside.

Finely chop onion and bell peppers.

Warm up oil in a big pan and sauté the onion until soft, approx 2 minutes. Add bell peppers, cook for 5 more minutes.

Cook chopped chorizo on a cast iron grill pan for 5 minutes or until cooked. Transfer chorizo to the vegetables and mix well. Set aside.

Grill Angus beef, depending on thickness it can take approx 2-3 minutes per side. Chop cooked beef and add to the chorizo-vegetable mix. Add garlic salt and pepper. Cook for 2 more minutes.

Serve in tacos with salsa and a squeeze of lime juice, if you like.

I’m a proud Colorado Boxed Beef ambassador this year, and I’ll be creating delicious recipes with their products. Check these out:

Angus Beef Kabobs for Kids

Chorizo Tacos with Roasted Onion, Corn and Avocado Salsa

Shrimp in Beer Sauce

Print the recipe

Beef and Chorizo Parrillada
Course: Main Course, Tacos
Cuisine: Mexican
Servings: 24 tacos
Author: Silvia
Ingredients
  • 1 lb High River Angus® skirt steak sliced in thin steaks
  • 1-12 oz bottle Mexican beer I like Pacifico, Sol or Montejo
  • 1 teaspoon salt
  • 1 sausage link Smoky Ridge™ Yo Amigo Sausage the package comes with 5 links
  • 1 medium white onion chopped
  • 1 ½ bell peppers in several colors
  • 1 tablespoon olive or canola oil
  • 1 teaspoon garlic salt
  • Black pepper to taste
  • 1 bag of 24 tortillas taqueras*
  • Salsa of your choice. Try my red salsa green salsa, or avocado salsa
  • 10 key limes optional
Instructions
  1. Place the Angus beef in a bowl, pour in the beer and salt. Cover and refrigerate for 1 hour.

  2. Remove the chorizo casing and chop into small pieces. Set aside.

  3. Finely chop onion and bell peppers.

  4. Warm up oil in a big pan and sauté the onion until soft, approx 2 minutes. Add bell peppers, cook for 5 more minutes.

  5. Cook chopped chorizo on a cast iron grill pan for 5 minutes or until cooked. Transfer chorizo to the vegetables and mix well. Set aside.

  6. Grill Angus beef, depending on thickness it can take approx 2-3 minutes per side. Chop cooked beef and add to the chorizo-vegetable mix. Add garlic salt and pepper. Cook for 2 more minutes.

  7. Serve in tacos with salsa and a squeeze of lime juice, if you like.

Recipe Notes

*if you would like to serve your tacos with two tortillas, which is traditional in Mexico, get an extra package

 


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