The Mamás Latinas Ultimate Latin BBQ Grilling Guide (RECIPES)

Ingredients: 4 Hass avocados (ripe but not squishy), Olive oil, 1/2 lime, Kosher salt and freshly ground pepper, 1 clove garlic, minced or pressed (optional), 1/4 red onion, finely chopped (optional), 1/3 cup cilantro, finely chopped (optional)

Directions:
1. Heat a gas or charcoal grill and oil the grate lightly. Split each avocado skin with a sharp knife, just piercing the skin. Peel the skin away, leaving the avocado whole. Cut the avocado in half lengthwise, and remove and discard the pit. Lightly brush each avocado half with olive oil.

2. Arrange the avocado halves on the grill and cover. Grill for about 5 minutes, then flip. Cover and grill for another few minutes, or until the avocados are heated through and have grill marks. (Keep an eye on them; I was doing them on a low heat; depending on your grill it could take less — or more! — time.)

3. Take the avocados off the grill and let them cool slightly. Smash them with a fork and stir in the juice from 1/2 a lime, and salt and pepper to taste. Add garlic, onion, and cilantro, if you wish. Serve immediately with chips.

recipe courtesy of The Kitchn

Ingredients: 4 ears of corn
, 3 tablespoons mayo
, 2 tablespoons sour cream
, 1/4-1/2 teaspoon lime zest
, 1/2 teaspoon fresh lime juice
, 1/4 teaspoon cayenne pepper
, 1/4 teaspoon chili powder
, pinch of salt
, 1 cup crumbled or grated Cotija cheese

Directions:
1. You can grill your corn, but since I didn't have a grill I just tossed it into a pot of boiling water. I then rolled the corn around in a skillet after it was boiled just to brown it a tad. Definitely not as good as a grill, since it didn't create that smokey flavor like grills do, but it did the trick.

2. While your corn is cooking, use a cheese grater to grate the Cotija. Make sure to grate the cheese over a large plate since you'll eventually be rolling your corn in it.

3. To create the spread, mix together the sour cream, mayo, lime zest, lime juice, chili powder, cayenne, and salt. You can definitely make this ahead of time, cover it, and store it in the fridge, so all the flavors can get to know each other

4. Once the corn is done and hot, hot, hot, with the back of a spoon, rub the mayo/cream cheese spread over each ear of corn. Then roll the corn in the grated cheese.

5. Once each ear of corn is rolled in the grated cheese, feel free to sprinkle another dash of chili powder or splash with lime juice!

recipe courtesy of We're Not Martha

Ingredients: 12 large jalapeños, For filling: 1 cup cooked chicken, 1/2 cup cream cheese, 1/4 cup crumbled goat cheese, 1/4 cup green onion (thinly sliced), 1/4 cup white wine (optional), 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, salt and black pepper to taste

Directions: 
Preheat grill for low setting. Put on a pair of latex or kitchen gloves before preparing jalapenos. Slice each jalapeno in half lengthwise and remove seeds and veins with spoon. Set aside. Combine filling ingredients in a medium bowl. Spoon roughly 2 tablespoons on mixture into jalapeno halves. Place peppers onto grill and cook for 6-8 minutes, or until bottoms of jalapeno begin to char. Remove from grill and serve. 

recipe courtesy of About.com

Ingredients: 3/4 pound ground sirloin, 3/4 pound ground chuck, 1/2 pound raw chorizo (casings removed and crumbled), 1 tablespoon adobo seasoning, 1 large onion (grated), 1/2 cup dry bread crumbs, 2 tablespoons olive oil, 2 large yellow onions (finely sliced), Kosher salt and freshly ground pepper, 1/2 cup bottled and sliced jalapeño chiles (drained), 1/2 cup dark brown sugar, 2 medium jarred roasted red bell peppers (drained), 3/4 cup mayonnaise, 6 slices Oaxaca cheese or mozzarella, 6 hamburger rolls

Directions (to prepare the burgers):
In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.

Directions (for the caramelized onion and jalapeño relish):
Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeño chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.

Directions (for the red pepper mayonnaise):
Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.

Directions: 
Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly. To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

recipe courtesy of Ingrid Hoffman at Food Network

Ingredients: 1 1/2 cups coconut milk, 3/4 cup cream of coconut, 3/4 cup lime juice (from 6 to 8 limes), 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 3 pounds large shrimp (peeled and deveined), 16 (5-inch) sugarcane skewers, Salt and black pepper, 3 limes (cut into wedges)

Directions: 
1. Prepare the glaze: Place all the glaze ingredients in a medium saucepan and bring to a boil over medium-high heat (make sure you have enough space in the top of the pot as the mixture will bubble). Lower the heat to medium and cook for 25 minutes, or until the mixture is reduced by two-thirds. It will take on a dark tan color. Stir intermittently to prevent the mixture from sticking to the bottom of the pot. Set aside. You can use the glaze immediately or you can make it in advance and keep it in the refrigerator. Bring to room temperature before using.

2. Prepare the Shrimp: Skewer about 2 shrimp onto each sugarcane spear. If the skewers aren't sharp enough, you may need to make small incisions through the shrimp with a thin knife.

3. Glaze and Grill the Shrimp: Heat your grill to high (550ºF degrees) and close the lid. Wait at least 15 minutes before continuing. Season the shrimp all over with salt and pepper and slather glaze over all sides as well. Oil the grill grates with a vegetable-oil-soaked paper towel held with a long pair of tongs. Place the shrimp skewers on the grill and keep the lid open so the shrimp don't overcook before the sugars in the glaze caramelize. Grill the shrimp for about 4 minutes per side, basting as it cooks with more glaze. The shrimp are ready when they turn opaque and the glaze begins to caramelize.

4. Serve: Arrange the shrimp skewers on a platter and serve with lime wedges to squeeze over the shrimp.

recipe courtesy of The Stir

Ingredients: 7 cloves garlic (peeled and crushed), Salt, 1 1/4 cups packed brown sugar, 3 tablespoons Worcestershire sauce, 2 tablespoons vegetable oil, Black pepper, 2 pounds skin-on, bone-in chicken breasts, 2 pounds skin-on, bone-in chicken legs and thighs, 3 limes (cut into wedges)

__Directions:
__1. Create a garlic paste: Place the crushed garlic cloves on your cutting board and sprinkle 1 teaspoon salt over them. Wait a minute or so; you will notice moisture leaching from the garlic. Holding your knife blade almost parallel to the cutting board, scrape the blade over the chopped garlic. Repeat this motion a few times, until the garlic has formed a semisoft paste. (Alternatively, use a mortar and pestle.)

2. Marinate the chicken: In a large mixing bowl, combine the garlic paste, brown sugar, Worcestershire sauce, vegetable oil and 1/2 teaspoon of black pepper. Stir until the sugar has dissolved. Add the chicken, and toss until well coated with marinade. Cover and refrigerate for at least 30 minutes, or overnight.

3. Heat the grill to high (550 degrees), close the lid, and wait 15 minutes before continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.

4. If using chicken breasts, start them first: Place skin side down on the grill. With the heat on high and the lid open, grill for 10 minutes to crisp the skin and render some fat.

5. Lower the heat to medium-high (450 degrees), turn the chicken over, add the chicken thighs and legs, and close the lid. Cook for an additional 10 minutes before flipping the chicken a final time. Cook for 10 more minutes, or until the chicken is done. Remove to a platter, garnish with lime wedges, and serve.

recipe courtesy of Yum Sugar

Ingredients (for the tacos): 3 portobello mushroom caps, 1 small zucchini (sliced lengthwise), 1 small summer squash (sliced lengthwise), 1 red onion (sliced into rings), 1 tsp chile powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 2 tbsp fresh lime juice, 2 tbsp extra-virgin olive oil. Ingredients (for the pineapple salsa): 1 small pineapple (trimmed and halved), 1 small red onion (diced), 3 tbsp chopped cilantro, 2 tbsp fresh lime juice, 1 tbsp rice vinegar, 2 tbsp extra-virgin olive oil, 1 tsp kosher salt, 1/4 Serrano pepper (seeds and membrane removed and minced)

Directions:
1. For the tacos, combine chile powder, cumin, garlic powder, salt, pepper, lime juice and olive oil in a large plastic resealable bag or container. Shake to mix and add vegetables. Marinate for 30 minutes to 1 hour, turning bag often to coat all vegetables.

2. Preheat a charcoal grill to medium. Once heated, grill pineapple for 2-4 minutes or until charred, turning once. Set aside to cool. Once cooled, dice pineapple and add red onion, cilantro, lime juice, rice vinegar, olive oil, salt and Serrano pepper and toss in a bowl. Set aside.

3. Arrange vegetables on grill grate and cook 1-2 minutes per side, being careful to not burn. Remove from grill and serve on a platter with heated flour or corn tortillas. Top with pineapple salsa.  Enjoy!

recipe courtesy of Café Cyan

Ingredients (for the steaks): 2 skirt steaks (about 1 pound each), trimmed of fat and cut in 1/2 crosswise, sea salt and fresh ground black pepper, 1 teaspoon onion powder, 1 tablespoon white wine vinegar, 1 tablespoon extra-virgin olive oil, vegetable oil cooking spray, chimichurri. Ingredients (for the chimichurri): 4 cups flat-leaf parsley (from about 1 large bunch), 6 cloves garlic, 1/2 to 3/4 cup extra-virgin olive oil, 1/4 cup red wine vinegar, salt and freshly ground black pepper, 1 heaping teaspoon red pepper flakes, optional

__Directions:
__1. Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably. Sprinkle the vinegar over the steaks and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes or refrigerate for up to 2 days.

2. Heat a gas grill to medium-high or heat a large grill pan over medium-high heat. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest 5 minutes. If desired, slice the steaks thinly against the grain before serving. Drizzle some of the chimichurri over the steaks and pass the rest separately.

3. In a food processor, pulse the parsley and garlic until finely chopped. Scrape into a bowl and stir in the olive oil and vinegar. Season with salt and pepper, to taste. Add the red pepper flakes, if using, for a spicy chimichurri.

recipe courtesy of Daisy Martinez/Cooking Channel TV

Ingredients (for the citrus garlic marinade): 4 cups (1 quart) seville orange juice or 2 2/3 cups lime juice and 1 1/3 cup orange juice, 1 tablespoon ground cumin, 2 tablespoons dried oregano, 2 heads garlic (roughly chopped), 3 tablespoons salt, 1 tablespoon black pepper, 2 onions (cut into rings). Ingredients (for the pork): 6 to 8 pounds boneless pork shoulder butt (blade roast), Salt

__Directions: 
__1. Prepare the marinade: Mix all marinade ingredients in a bowl and let sit for 10 minutes.

2. Marinate the pork: If using a flavor injector, strain half the marinade into a bowl, adding the strained-out garlic to the other half of the marinade. Use the injector to take in some strained marinade, pierce the pork with the tip of the needle, and inject it into the flesh. Do this all over the meat until the strained marinade has been used up. If you are not using a flavor injector, use a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork. Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion rings all over the top. Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

3. Boil the marinade for basting: Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan, add the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth. The marinade is now ready to use as a basting liquid.

4. Grill the pork: Before heating your grill, remove the pork from the refrigerator and bring to room temperature. Heat your grill to 550°F and close the lid. Wait at least 15 minutes before lowering the temperature to 300°F. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs. If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat). Grill your meat about 2 1/2 hours total. Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it's off the heat, raising the internal temperature to the desired 160°F).

recipe courtesy of Epicurious

Ingredients: 4 ripe mangoes, 1 medium red onion (minced), 1 teaspoon ground cumin, Juice of 2 limes, 1/4 cup chopped fresh cilantro, 1 teaspoon salt, 1/4 teaspoon freshly ground pepper, 2 pounds Mahi-Mahi or tilapia fillets (about 1 inch thick), 2 1/2 tablespoons extra-virgin olive oil, 1 teaspoon salt, 1/2 teaspoon freshly ground pepper

Directions: 
1. To make salsa: Stand each mango upright on its pointed end and slice off the two fleshy cheeks on either side, cutting as close to the pit as possible. Score or cut flesh into 1/4-inch dice. Scrape flesh from mango skin with a spoon and drop into a medium bowl.

2. Combine diced mango with remaining ingredients; toss gently and set aside.

3. To make fish: Preheat grill to medium-high. If possible, cut fish into 6 equal pieces. Rub surface of fillets with olive oil and season with salt and pepper. Arrange fillets on grill rack, cover, and grill until flesh is opaque, 4 to 5 minutes per side. Slide fillets off grill and onto a platter or individual plates. Top with mango salsa and serve with steamed rice or a vegetable, if desired.

recipe courtesy of Oprah.com 

Ingredients: 4 pounds cow ribs, 4 seaspoons salt

Directions:
1. Ask your butcher to cut your Ribs in stripes of 5 cm. 

2. Heat up the parrilla

3. Add the salt to the ribs an put them in the parrilla with the bone side on the iron.

4. Let them cook for 1 hour 15 minutes with medium intensity. The ribs will protect the meat and the grease will melt tendering and cooking it.

5. Turn 90 degrees and cook on one side for 15 minutes. Do the same for the other side. And its ready!

recipe courtesy of Food 52

Ingredients: 1/4 tsp. ground cinnamon, 1/4 tsp. ground allspice, 1/8 tsp. ground ginger, Pinch ground nutmeg , Pinch ground cloves, 1/2 cup dark rum, 1 Tbs. brown sugar, 1/2 Tbs. honey, 2 Tbs. pineapple juice (canned is fine), Juice from 1/2 lime, 1 medium pineapple, peeled, eyes removed, and cored, 6 oz. ripe but firm strawberries (hulled), 3 ripe but firm mangos, pitted and peeled, 3 kiwis (peeled), 1/2 cup confectioners' sugar 

Directions: 
1. Combine the cinnamon, allspice, ginger, nutmeg, and cloves; set aside. In a small bowl, combine the rum, brown sugar, honey, pineapple juice, and lime juice; set aside.

2. Leave small fruits, such as strawberries, whole; cut others into 1- to 1-1/2-inch cubes. Thread the fruit on skewers, alternating contrasting colors. Sprinkle the spices over the kebabs. Shortly before grilling, baste the kebabs with half of the rum marinade and dust generously with confectioners' sugar to promote caramelization. Grill over a moderately hot fire until the fruit begins to show grill marks. Turn and continue to grill until the fruit has softened and browned nicely. Take care not to burn the strawberries. Drizzle the remaining marinade over the kebabs and serve immediately.

recipe courtesy of Fine Cooking