30+ Delicious Authentic Mexican Barbecue Recipes for Every Grilling Occasion

Mexican barbecue, or “asado,” is an incredibly flavorful and diverse tradition that brings together bold, smoky, and savory flavors.

Rooted in centuries of culinary history, Mexican barbecue incorporates a wide range of meats, spices, and techniques, from the slow-cooked pork of carnitas to the tender beef ribs of costillas de res.

Whether you’re hosting a summer cookout or craving a fiesta of flavors, Mexican barbecue recipes offer a delightful experience that’s perfect for gatherings, family dinners, or special occasions.

In this blog, we’ll explore over 30 authentic Mexican barbecue recipes that highlight the country’s diverse grilling culture.

From sizzling steaks and succulent marinated meats to grilled seafood and vibrant vegetarian options, these recipes will allow you to create a truly memorable meal.

So, get your grill ready, and let’s dive into the rich and delicious world of Mexican barbecue!

30+ Delicious Authentic Mexican Barbecue Recipes for Every Grilling Occasion

Mexican barbecue offers an array of delicious options, each more tempting than the last.

From the smoky tenderness of grilled meats to the bold spices and fresh salsas, these 30+ recipes celebrate the diverse and flavorful world of Mexican grilling.

Whether you’re craving the classic taste of tacos al pastor or the juicy goodness of carne asada, you’ll find the perfect recipe for your next barbecue.

So, grab your tongs, fire up the grill, and let the delicious aromas of authentic Mexican barbecue fill the air.

Enjoy every bite, and remember to share the love with family and friends—after all, great food is meant to be savored together.

Tacos al Pastor

Tacos al Pastor is a beloved Mexican barbecue dish that is known for its rich flavors and unique preparation method. Originally influenced by Lebanese shawarma, it features marinated pork cooked on a vertical spit, similar to a kebab, and is typically served on corn tortillas with pineapple and other toppings.

To make Tacos al Pastor, pork is marinated in a blend of chilies, pineapple juice, and various spices, which imparts a tangy and savory flavor. The marinated meat is then stacked on a vertical rotisserie, cooked slowly, and thinly sliced to create tender, juicy pieces of meat.

Ingredients

• 2 pounds pork shoulder, thinly sliced
• 1 cup pineapple juice
• 2 dried guajillo chilies
• 2 dried ancho chilies
• 3 cloves garlic
• 1/4 cup vinegar
• 1 tablespoon achiote paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• Fresh pineapple slices (for grilling)
• Corn tortillas
• Chopped onions, cilantro, and lime wedges for serving

Instructions

1. Toast the guajillo and ancho chilies in a dry skillet until fragrant, then soak them in hot water for about 15 minutes.
2. Blend the chilies, garlic, vinegar, pineapple juice, achiote paste, cumin, paprika, oregano, and salt in a blender until smooth.
3. Marinate the sliced pork in the chili mixture for at least 4 hours, or preferably overnight.
4. Preheat a grill or griddle and cook the marinated pork slices over medium heat, flipping them occasionally until the meat is cooked through and slightly charred.
5. Grill fresh pineapple slices on the side until caramelized, then chop them into small pieces.
6. Assemble the tacos by placing the cooked pork on corn tortillas, topping with grilled pineapple, onions, cilantro, and a squeeze of lime.

Tacos al Pastor offer a delightful combination of smoky, spicy, and sweet flavors. The grilled pineapple adds a refreshing contrast to the richness of the pork, creating a balanced, delicious bite. Whether enjoyed as street food or at a backyard barbecue, this dish embodies the essence of authentic Mexican barbecue.

Barbacoa de Res

Barbacoa de Res is a traditional Mexican beef barbecue that is typically cooked slowly in a pit or a tightly sealed pot. The slow-cooked beef becomes incredibly tender, absorbing all the flavors from the spices and herbs. Often served with consommé, this dish is a staple at festive occasions.

The beef, usually from the cheek or brisket, is seasoned with a blend of dried chilies, garlic, and herbs. It is wrapped in banana leaves and cooked for several hours, allowing the meat to tenderize and soak in the bold flavors of the marinade. The result is a juicy, flavorful meat that’s perfect for tacos or served alongside a hearty broth.

Ingredients

• 3 pounds beef brisket or beef cheeks
• 4 dried guajillo chilies
• 2 dried chipotle chilies
• 4 cloves garlic
• 1 onion, quartered
• 2 bay leaves
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 tablespoon vinegar
• 1/2 cup beef broth
• Salt and pepper to taste
• Banana leaves for wrapping
• Fresh cilantro, onions, and lime wedges for garnish

Instructions

1. Toast the guajillo and chipotle chilies in a dry skillet until fragrant, then soak them in hot water for 15 minutes.
2. Blend the chilies, garlic, onion, cumin, oregano, vinegar, and beef broth until smooth. Season with salt and pepper.
3. Rub the beef with the marinade, ensuring it’s evenly coated. Let it marinate for at least 2 hours or overnight.
4. Preheat the oven to 300°F (150°C).
5. Wrap the beef tightly in banana leaves and place it in a heavy, oven-safe pot with a tight-fitting lid.
6. Roast in the oven for about 4 hours, or until the meat is tender and easily shreddable.
7. Shred the beef and serve with chopped onions, cilantro, and a squeeze of lime on the side.

Barbacoa de Res is a true celebration of slow-cooked flavors. The tender beef, infused with the earthy spices, creates a hearty, satisfying dish. Paired with the freshness of cilantro and lime, this barbacoa offers a perfect balance of richness and brightness, making it a favorite for any occasion.

Costillas a la Parrilla (Grilled Ribs)

Costillas a la Parrilla, or grilled ribs, are a staple at many Mexican barbecues. These tender, juicy ribs are marinated in a flavorful blend of spices and grilled to perfection. The result is a smoky, sweet, and slightly spicy dish that’s perfect for family gatherings.

The ribs are first seasoned with a dry rub made from various spices, including chili powder, garlic, and brown sugar. After marinating, the ribs are grilled low and slow, allowing the fat to render and the meat to become incredibly tender. The combination of smoke, spice, and sweetness makes these ribs a showstopper at any barbecue.

Ingredients

• 2 racks of pork ribs
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions

1. Mix the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, salt, and black pepper in a bowl.
2. Rub the spice mixture generously onto both sides of the ribs.
3. In a separate bowl, combine the orange juice, lime juice, and olive oil. Pour the marinade over the ribs and let them marinate in the refrigerator for at least 2 hours.
4. Preheat the grill to medium-low heat and oil the grates.
5. Place the ribs on the grill and cook for about 2-3 hours, flipping them every 30 minutes to ensure even cooking.
6. Once the ribs are tender and the meat has pulled away from the bones, remove them from the grill.
7. Garnish with fresh cilantro before serving.

Costillas a la Parrilla is a barbecue favorite that brings together smoky, sweet, and spicy flavors. The long, slow grilling process ensures the meat is tender and full of flavor, while the fresh citrus marinade brightens the richness of the pork. Whether served with a side of grilled vegetables or a fresh salad, these ribs are sure to impress.

Cochinita Pibil

Cochinita Pibil is a traditional Mexican slow-cooked pork dish from the Yucatán region. The pork is marinated in achiote paste and citrus, then wrapped in banana leaves and slow-cooked until it’s tender and infused with deep, earthy flavors. This dish is often served with pickled red onions and freshly made tortillas.

The preparation of Cochinita Pibil is a celebration of bold, vibrant flavors. The achiote paste, which comes from the seeds of the annatto plant, imparts a rich, reddish color to the meat, while the citrus and garlic give it a tangy, savory profile. Slow-cooking the pork in banana leaves locks in moisture, making it incredibly tender and flavorful.

Ingredients

• 3 pounds pork shoulder, cut into large chunks
• 1/4 cup achiote paste
• 1/2 cup fresh orange juice
• 1/4 cup white vinegar
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Banana leaves for wrapping
• Pickled red onions for garnish

Instructions

1. In a blender, combine the achiote paste, orange juice, vinegar, garlic, cumin, oregano, cinnamon, salt, and pepper. Blend until smooth.
2. Rub the marinade over the chunks of pork, ensuring it’s well-coated. Let the pork marinate for at least 4 hours or overnight in the refrigerator.
3. Preheat the oven to 300°F (150°C).
4. Line a baking dish with banana leaves, placing the marinated pork on top. Fold the leaves over the pork to create a sealed package.
5. Roast the pork in the oven for about 4 hours, or until it’s incredibly tender and can be easily shredded.
6. Shred the pork and serve with pickled red onions and warm tortillas.

Cochinita Pibil is a tender, flavorful dish that captures the essence of Yucatán cuisine. The marinade, with its combination of achiote and citrus, creates a deep, earthy flavor that is balanced by the tanginess of the pickled onions. This dish is perfect for serving at a gathering, as it can be shared family-style and paired with fresh tortillas for a truly authentic experience.

Elote Asado (Grilled Corn with Mexican Flavors)

Elote Asado is a classic Mexican street food, and its smoky, savory flavor makes it a perfect accompaniment to any barbecue. The corn is grilled on the cob and coated in a creamy mixture of mayonnaise, lime, chili powder, and cotija cheese. It’s a simple yet delicious dish that enhances the flavors of any barbecue spread.

Grilling the corn adds a smoky richness, while the creamy topping provides a balance of tanginess and spice. This dish is not only popular at street vendors but also a favorite side dish at family barbecues in Mexico, bringing a burst of flavor and texture.

Ingredients

• 4 ears of corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 cup crumbled cotija cheese
• Fresh cilantro for garnish
• Salt to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Grill the corn for about 10 minutes, turning occasionally, until the kernels are slightly charred and tender.
3. While the corn is grilling, mix the mayonnaise, sour cream, lime juice, chili powder, and salt in a bowl.
4. Once the corn is done, brush the creamy mixture onto the hot corn.
5. Sprinkle the cotija cheese generously over the corn and garnish with fresh cilantro.

Elote Asado is a fun and flavorful dish that brings a satisfying combination of smoky corn, creamy topping, and zesty lime. It’s the perfect way to enjoy corn at a barbecue, offering a delicious burst of flavor with every bite. Its simplicity and authenticity make it a crowd favorite at any gathering.

Pollo al Carbon (Grilled Chicken)

Pollo al Carbon is a Mexican grilled chicken dish that’s marinated in a flavorful blend of citrus, garlic, and spices before being grilled to perfection. The marinade allows the chicken to absorb bold flavors, making it tender, juicy, and full of taste. It’s often served with grilled vegetables and a side of rice or tortillas.

The key to Pollo al Carbon lies in the marinade, which combines the acidity of lime and orange juice with the smokiness of chipotle peppers. The chicken is grilled over an open flame, giving it a slightly charred exterior while keeping the inside moist and flavorful. This dish is a go-to choice for any Mexican barbecue.

Ingredients

• 4 chicken leg quarters or thighs
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. In a bowl, combine the lime juice, orange juice, olive oil, garlic, chipotle pepper, chili powder, cumin, salt, and pepper.
2. Place the chicken pieces in a resealable plastic bag or dish and pour the marinade over the chicken. Let it marinate for at least 2 hours, preferably overnight, in the refrigerator.
3. Preheat the grill to medium-high heat and oil the grates.
4. Grill the chicken for about 30-40 minutes, turning every 10 minutes to ensure even cooking. Cook until the chicken reaches an internal temperature of 165°F (75°C) and has a nice char.
5. Serve with grilled vegetables, rice, or tortillas.

Pollo al Carbon is a flavorful, juicy chicken that combines smoky, tangy, and spicy elements, making it a standout dish at any barbecue. The marinade ensures the chicken stays moist while imparting a delicious complexity to the meat. This dish is versatile and pairs well with a variety of sides, making it perfect for any occasion.

Mollejas a la Parrilla (Grilled Beef Sweetbreads)

Mollejas, or sweetbreads, are a popular delicacy in Mexico, often grilled to perfection with a simple yet flavorful seasoning. Grilled Mollejas are tender, juicy, and have a slightly crispy exterior, making them a favorite dish for those seeking a unique and authentic Mexican barbecue experience.

In this recipe, sweetbreads are marinated with garlic, lime juice, and spices, then grilled over an open flame. The result is a smoky, savory dish that is complemented by fresh cilantro and lime. Mollejas a la Parrilla are typically served as an appetizer or as part of a larger barbecue spread.

Ingredients

• 1 pound beef sweetbreads (mollejas), cleaned and trimmed
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Juice of 2 limes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Rinse the sweetbreads under cold water and pat them dry with paper towels.
2. In a bowl, combine the garlic, olive oil, lime juice, cumin, chili powder, salt, and pepper.
3. Coat the sweetbreads with the marinade and refrigerate for at least 1 hour.
4. Preheat the grill to medium-high heat and oil the grates.
5. Grill the sweetbreads for about 5-7 minutes per side, or until they are golden brown and slightly crispy on the outside while remaining tender inside.
6. Garnish with chopped cilantro and serve with lime wedges on the side.

Mollejas a la Parrilla offer a tender and flavorful bite with a touch of smokiness. The spices and citrus in the marinade enhance the delicate taste of the sweetbreads, while the grill adds a lovely char. This dish is perfect for adventurous eaters and pairs wonderfully with a cold beer or a tangy salsa.

Tacos de Bistec a la Parrilla (Grilled Steak Tacos)

Tacos de Bistec a la Parrilla are a staple in Mexican barbecue, made with juicy, perfectly grilled steak sliced thinly and served on soft tortillas. These tacos are simple but packed with flavor, often topped with fresh onions, cilantro, and a squeeze of lime. The grilled steak is the star of the dish, with its savory, charred exterior and tender interior.

The marinade for the steak typically consists of lime juice, garlic, and a hint of chili, which tenderizes the meat while adding a punch of flavor. Once grilled, the steak is sliced and served in warm tortillas for a satisfying meal.

Ingredients

• 2 pounds flank steak or skirt steak
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh tortillas for serving
• Chopped onions, cilantro, and lime wedges for garnish

Instructions

1. In a bowl, whisk together the lime juice, olive oil, garlic, chili powder, cumin, salt, and pepper.
2. Marinate the steak in the mixture for at least 2 hours or overnight in the refrigerator.
3. Preheat the grill to high heat.
4. Grill the steak for about 3-4 minutes per side, or until it reaches your desired level of doneness (medium-rare to medium).
5. Let the steak rest for a few minutes before slicing it thinly against the grain.
6. Serve the sliced steak in warm tortillas, topped with onions, cilantro, and a squeeze of lime.

Tacos de Bistec a la Parrilla are an easy and flavorful barbecue option. The charred, juicy steak combined with the freshness of onions, cilantro, and lime creates a perfectly balanced taco that’s sure to please everyone at your barbecue. These tacos are a Mexican classic, full of smoky, savory goodness.

Camarones a la Parrilla (Grilled Shrimp)

Camarones a la Parrilla, or grilled shrimp, are a simple yet flavorful addition to any Mexican barbecue. The shrimp are marinated with a mix of garlic, lime, chili, and olive oil, then grilled until they’re perfectly tender and lightly charred. This dish is great for seafood lovers and makes a refreshing contrast to heavier meats like beef or pork.

The marinade infuses the shrimp with tangy citrus and a touch of heat, while grilling them enhances their natural sweetness. Camarones a la Parrilla are often served as an appetizer or as a light main dish, accompanied by tortillas, rice, or a fresh salad.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 cloves garlic, minced
• Juice of 2 limes
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a bowl, whisk together the garlic, lime juice, chili powder, paprika, cayenne pepper, olive oil, salt, and pepper.
2. Add the shrimp to the marinade, tossing to coat evenly. Let them marinate in the refrigerator for 30 minutes to 1 hour.
3. Preheat the grill to medium-high heat and oil the grates.
4. Grill the shrimp for about 2-3 minutes per side, or until they are pink and slightly charred.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

Camarones a la Parrilla are light, flavorful, and perfect for a summer barbecue. The combination of smoky heat and citrusy tang enhances the natural sweetness of the shrimp, while the grilling process gives them a wonderful char. These shrimp can be served on their own, in tacos, or as part of a larger spread.

Pescado a la Veracruzana (Veracruz-Style Grilled Fish)

Pescado a la Veracruzana is a traditional Mexican dish that features grilled fish topped with a vibrant, tangy tomato-based sauce with olives, capers, and herbs. Originating from the coastal region of Veracruz, this dish combines the flavors of fresh seafood with the richness of the Mediterranean-inspired sauce. It’s perfect for grilling, bringing a balance of smoky and zesty flavors.

The fish is typically marinated with lime juice, garlic, and spices before being grilled, then topped with a sauce made of tomatoes, onions, and green olives. The combination of the smoky fish and the fresh, briny sauce creates a refreshing, mouthwatering dish.

Ingredients

• 4 whole fish (snapper, tilapia, or bass), cleaned and scaled
• 2 cloves garlic, minced
• Juice of 2 limes
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tomatoes, diced
• 1/2 onion, sliced thin
• 1/4 cup green olives, pitted and chopped
• 2 tablespoons capers
• 1/2 cup fresh cilantro, chopped

Instructions

1. In a bowl, mix the garlic, lime juice, cumin, paprika, salt, and pepper.
2. Rub the fish with the marinade and let them sit for 20-30 minutes to absorb the flavors.
3. Preheat the grill to medium-high heat and oil the grates.
4. Grill the fish for about 5-6 minutes per side or until cooked through and the flesh easily flakes with a fork.
5. While the fish is grilling, heat olive oil in a pan over medium heat. Sauté the onions until soft, then add the diced tomatoes, olives, and capers. Cook for 5-7 minutes until the sauce thickens.
6. Serve the grilled fish topped with the Veracruz-style sauce and garnish with fresh cilantro.

Pescado a la Veracruzana is a refreshing, vibrant dish with a balance of flavors. The smoky fish pairs beautifully with the tangy, briny sauce, making this a perfect dish for a lighter barbecue meal. It brings the flavors of the coastal Veracruz region to your grill, offering a satisfying yet refreshing option.

Tacos de Carnitas (Slow-Cooked Pork Tacos)

Carnitas, meaning “little meats,” are a type of Mexican slow-cooked pork that’s tender, juicy, and packed with flavor. The pork is simmered for several hours in lard or oil, then shredded and crisped up to create a delicious taco filling. These tacos are one of the most beloved street foods in Mexico and perfect for any barbecue gathering.

The pork is first simmered with a blend of citrus, herbs, and spices, then shredded and cooked until crispy and golden. The result is a melt-in-your-mouth filling for tacos, often served with fresh toppings like onions, cilantro, and salsa.

Ingredients

• 4 pounds pork shoulder or butt, cut into large chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon oregano
• Juice of 2 oranges
• Juice of 1 lime
• Salt and pepper to taste
• Corn tortillas for serving
• Chopped onions, cilantro, and salsa for garnish

Instructions

1. In a large pot, combine the pork, onion, garlic, bay leaves, cumin, oregano, orange juice, lime juice, salt, and pepper.
2. Cover the pork with water and bring it to a simmer over medium heat. Reduce the heat and cook for about 2-3 hours until the pork is tender and easy to shred.
3. Remove the pork from the pot, discard the bay leaves, and shred the meat using two forks.
4. Heat a large pan with a bit of oil over medium-high heat and crisp the shredded pork until golden and slightly crispy on the edges.
5. Serve the carnitas in warm corn tortillas, topped with onions, cilantro, and your favorite salsa.

Tacos de Carnitas are a savory and comforting dish that brings the flavors of slow-cooked pork to your plate. The tender, juicy meat is complemented by the fresh toppings, creating a perfect balance of textures and flavors. These tacos are a great option for feeding a crowd, making them ideal for a festive barbecue.

Arrachera a la Parrilla (Grilled Skirt Steak)

Arrachera is a Mexican favorite, particularly for grilling, and it’s known for its tenderness and rich flavor. Skirt steak is marinated with garlic, lime, and a blend of spices, then grilled to perfection over an open flame. This cut of meat is flavorful and juicy, and when grilled correctly, it’s incredibly tender.

The marinade helps tenderize the skirt steak while adding bold flavors that complement the natural beefiness of the meat. The result is a juicy, flavorful steak that’s perfect for tacos or served with a side of grilled vegetables.

Ingredients

• 2 pounds skirt steak (arrachera)
• 3 cloves garlic, minced
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon black pepper
• Salt to taste
• Fresh tortillas for serving
• Chopped onions, cilantro, and salsa for garnish

Instructions

1. In a bowl, combine the garlic, lime juice, olive oil, chili powder, cumin, black pepper, and salt.
2. Rub the skirt steak with the marinade and let it sit for at least 2 hours or overnight to soak in the flavors.
3. Preheat the grill to high heat.
4. Grill the skirt steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Skirt steak is best cooked medium-rare to medium for maximum tenderness.
5. Let the steak rest for a few minutes before slicing it against the grain.
6. Serve the sliced steak in warm tortillas, topped with onions, cilantro, and salsa.

Arrachera a la Parrilla is a flavorful, juicy cut of steak that’s perfect for grilling. The marinade enhances the meat’s natural flavors while ensuring it remains tender and juicy. Paired with fresh tortillas and toppings, this dish makes for an excellent addition to any barbecue spread.

Tacos al Pastor (Grilled Pork Tacos)

Tacos al Pastor are a classic street food in Mexico, featuring marinated pork that’s grilled on a vertical spit (similar to shawarma), then thinly sliced and served in soft tortillas. The pork is marinated with a blend of chilies, pineapple, and spices, giving it a rich, smoky, and slightly sweet flavor. This recipe allows you to replicate the same delicious tacos on your grill, capturing the vibrant flavors of this iconic dish.

The pork’s marinade, typically including dried chilies, garlic, and pineapple, infuses the meat with savory and tangy flavors, while the grilling process adds a smoky char. The tacos are usually topped with fresh cilantro, onions, and a squeeze of lime for a refreshing contrast to the rich meat.

Ingredients

• 3 pounds pork shoulder, thinly sliced
• 2 dried guajillo chilies, seeds removed
• 2 dried ancho chilies, seeds removed
• 1/2 cup pineapple juice
• 1/4 cup vinegar
• 2 cloves garlic, minced
• 1 tablespoon achiote paste
• 1 teaspoon cumin
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• 1 small pineapple, peeled and sliced
• Corn tortillas for serving
• Chopped onions, cilantro, and lime wedges for garnish

Instructions

1. Rehydrate the dried chilies in hot water for 10 minutes, then blend them with the pineapple juice, vinegar, garlic, achiote paste, cumin, cloves, cinnamon, salt, and pepper to form a smooth marinade.
2. Coat the sliced pork with the marinade and let it marinate for at least 4 hours, preferably overnight.
3. Preheat the grill to medium-high heat.
4. Grill the pineapple slices until caramelized, about 2-3 minutes per side, then set aside.
5. Grill the marinated pork slices for about 3-4 minutes per side, until they’re slightly charred and cooked through.
6. Serve the grilled pork and pineapple in warm tortillas, topped with onions, cilantro, and a squeeze of lime.

Tacos al Pastor are a flavorful and fun barbecue dish that combines savory, smoky pork with sweet and tangy pineapple. The slight char from the grill adds depth to the marinated meat, making each taco bursting with flavor. These tacos are perfect for any gathering, offering a taste of one of Mexico’s most beloved street foods.

Chiles Rellenos a la Parrilla (Grilled Stuffed Chiles)

Chiles Rellenos are a traditional Mexican dish where chiles are stuffed with cheese, meat, or vegetables, then battered and fried. For a healthier and smokier twist, try grilling the chiles instead. The charred, smoky flavor from the grill enhances the sweetness of the peppers, while the filling can be customized to your liking.

In this recipe, large poblano peppers are stuffed with a delicious mixture of cheese and ground beef, then grilled until the peppers are tender and the cheese is melted. These grilled chiles make a perfect side dish or a flavorful vegetarian option for any barbecue.

Ingredients

• 6 large poblano chiles
• 1/2 pound ground beef
• 1/4 cup onion, finely chopped
• 1/4 cup cooked rice
• 1/2 cup shredded cheese (queso Oaxaca or Monterey Jack)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the grill to medium-high heat.
2. Char the poblano peppers on the grill, turning them occasionally, until the skins are blackened and blistered. Place them in a plastic bag or cover with a towel to steam for 10 minutes, then peel off the skins and remove the seeds.
3. In a skillet, heat the olive oil over medium heat. Sauté the onions and garlic until softened. Add the ground beef and cook until browned.
4. Add the cooked rice, cumin, salt, and pepper to the beef mixture, stirring to combine.
5. Stuff each charred poblano with the beef and rice mixture, then sprinkle with shredded cheese.
6. Grill the stuffed peppers for about 5-7 minutes, or until the cheese is melted and the peppers are tender.
7. Garnish with fresh cilantro and serve as a side dish or main course.

Chiles Rellenos a la Parrilla offer a smoky, savory flavor that elevates the traditional dish. The grilled poblanos add a wonderful depth of taste, while the cheese and beef filling provide a satisfying, hearty bite. These peppers make an excellent addition to any barbecue, whether as an appetizer or side dish.

Costillas de Res a la Parrilla (Grilled Beef Ribs)

Costillas de Res a la Parrilla, or grilled beef ribs, are a hearty and flavorful barbecue dish perfect for any outdoor gathering. The ribs are marinated with a rich blend of spices and citrus before being grilled to perfection. The result is tender, juicy ribs with a smoky, charred exterior and a deeply flavored interior.

Beef ribs are known for their rich, beefy flavor, and when grilled, they develop a crispy crust while remaining tender inside. This recipe uses a simple marinade that enhances the natural flavor of the meat without overpowering it.

Ingredients

• 4 pounds beef ribs (short ribs or back ribs)
• 1/4 cup olive oil
• Juice of 2 oranges
• Juice of 1 lime
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a bowl, combine the olive oil, orange juice, lime juice, garlic, paprika, cumin, chili powder, salt, and pepper.
2. Rub the marinade over the beef ribs, ensuring they are well-coated. Let the ribs marinate for at least 2 hours or overnight in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Grill the beef ribs for about 6-8 minutes per side, or until they are nicely charred and cooked through. For more tenderness, you can cook the ribs over indirect heat for a longer period.
5. Let the ribs rest for 5-10 minutes before slicing them.
6. Garnish with fresh parsley and serve with your favorite barbecue sides.

Costillas de Res a la Parrilla offer a rich, satisfying flavor that’s perfect for grilling. The marinade provides a balance of citrusy brightness and smoky spices, making these beef ribs a perfect addition to your barbecue. Pair them with grilled vegetables or a fresh salad for a complete meal.

Note: More recipes are coming soon!