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Ingredients:
3 to 4 beef meats (first class)
3 to 4 pork meats (ribs)
2 to 6 Chorizos
2 to 6 chicken skewers (with ajies and apple)
3 chicken breasts
3 chicken muzlos
To mark before placing the meat on the grill.
1 sour orange (or lemon)
4 cloves of garlic (or to taste.)
1/2 cup of oregano (or to taste.)
1 teaspoon salt.
Zason liquid (mixture of ajie, garlic, pepper).
preparation:
With 2 hours of anticipation season the meats of beef, pork and chicken with onion, garlic, pepper and salt, plus sour orange.
Turn on the grill, wait for the charcoal to burn and not cover with gray ash. Place the meat, sausages, skewers and sausages on the grill.
Apart mix maggi sauce, oil, beer and lemon juice in a bowl. With the help of flaked onions, varnish the meats, while they are on the grill.
Serve hot with guacamole (or avocado pepper) ears and potatoes.
Useful advice:
All roasts should be sprayed frequently during cooking with the zason previously speckled to prevent them from drying out and obtaining the best flavor to taste.
3 to 4 beef meats (first class)
3 to 4 pork meats (ribs)
2 to 6 Chorizos
2 to 6 chicken skewers (with ajies and apple)
3 chicken breasts
3 chicken muzlos
To mark before placing the meat on the grill.
1 sour orange (or lemon)
4 cloves of garlic (or to taste.)
1/2 cup of oregano (or to taste.)
1 teaspoon salt.
Zason liquid (mixture of ajie, garlic, pepper).
preparation:
With 2 hours of anticipation season the meats of beef, pork and chicken with onion, garlic, pepper and salt, plus sour orange.
Turn on the grill, wait for the charcoal to burn and not cover with gray ash. Place the meat, sausages, skewers and sausages on the grill.
Apart mix maggi sauce, oil, beer and lemon juice in a bowl. With the help of flaked onions, varnish the meats, while they are on the grill.
Serve hot with guacamole (or avocado pepper) ears and potatoes.
Useful advice:
All roasts should be sprayed frequently during cooking with the zason previously speckled to prevent them from drying out and obtaining the best flavor to taste.
In this way we finish our Parrillada Mixta
In the style of DeParrillada.
