This Mexican dish brings back memories of childhood road trips and delicious grilled 'banderillas' for Chef Santiago. Here he evokes those memories in a mixed grilled skewers with shrimp, chicken, and pork chorizo, alongside grilled vegetable skewers as well. On the side, he pairs them with a fresh quinoa salad as well as cooling avocado crema and spicy salsa macha sauce to dip. Altogether this dish brings a veritable party of flavors to your mouth!
Too much quinoa
Overall good, but needed more seasoning. I would have the quinoa salad and add another skewer, as the dish needs more protein.
Arbol Chiles, Asparagus, Avocado, Avocado Oil, Canola Oil, Chicken Breast Boneless, Chives, Chorizo Bilbao, Cilantro, Cremini Mushrooms, Dextrose, Extra Virgin Olive Oil, Garlic, Guajillo Chili, Jalapeno Peppers, Kosher Salt, Lactic Acid Starter Culture, Lemons, Lime Juice, Nonfat Milk, Oleoresin Paprika, Onions, Peanuts, Plum Tomatoes, Pork, Quinoa, Red Bell Peppers, Red Onions, Sea Salt, Sesame Seeds, Shrimps, Sodium Erythorbate, Sodium Nitrite, Spanish Paprika, Spices, Tomatillo, Yellow Squash, Zucchini
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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