Ingredients
Unit
1
Item
orange, juiced
Unit
2
Item
limes, juiced
Unit
1/4
Item
cup olive oil
Unit
3
Item
garlic cloves, roughly chopped
Unit
3
Item
chipotle chiles, in adobo sauce
Unit
1/2
Item
bunch chopped fresh cilantro leaves
Unit
1.5
Item
teaspoon ground cumin
Unit
2
Item
teaspoon salt
Unit
1
Item
pkg American Wagyu Bavette (1.5 pounds). Add to cart
Unit
1
Item
pkg Boneless Skinless Chicken Breast (2 - 6 oz breasts). Add to cart
Steps
Step 1:
Combine all ingredients into a small, deep container, like a 2-cup measuring cup or something similar.
Step 2:
Using an immersion blender, puree the mixture until smooth.
Step 3:
Transfer the mixture into a large plastic bag or container and add the bavette and chicken breasts. Thoroughly coat the meat in the mixture and let marinate in the refrigerator for NO MORE THAN 2-4 hours.
Step 4:
Preheat a grill to high heat.
Step 5:
Drain the marinade from the meat then season each side of the meat liberally with salt and pepper.
Step 6:
Grill the meat over high heat. Cook the bavette to desired doneness and cook the chicken until the internal temp reaches 160F. Remove from the grill and let rest for 10 minutes on a cutting board.
Step 7:
Slice the meat against the grain to achieve the most tender pieces you can.
Step 8:
Serve with your preferred toppings on tortillas.
Pairing Recommendations
Margarita on the rocks
- 1.5 oz fresh lime juice
- 2 oz añejo tequila
- 1 oz grand marnier
- 1 oz simple syrup
Combine all ingredients with ice cubes into a shaker. Shake really well, for a good 20 seconds, then strain into the salt rimmed glasses filled with ice. Garnish with a lime wheel
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