Recipe courtesy of Marcela Valladolid
Episode: Mexican Man Food
36 min
10 min
4 servings


  • 1 boneless, skinless chicken breast half
  • 4 ounces flank steak
  • 8 raw jumbo shrimp, peeled, tails left intact, and deveined
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper 
  • 6 scallions
  • 1 small panela cheese or 1 ball fresh mozzarella cheese, sliced
  • 3 tablespoons olive oil
  • 1/4 white onion
  • 3 whole tomatoes
  • 2 garlic cloves
  • 4 dried California or New Mexico chiles, stemmed, seeded, and torn into pieces
  • 1 teaspoon crumbled dried oregano
  • 1 teaspoon cumin seeds
  • 2 cups water
  • 6 to 8 (6-inch) corn tortillas, warmed


Put a grill pan over medium-high heat or preheat a gas or charcoal grill. 

In a large bowl, drizzle the chicken, flank steak, and shrimp with olive oil and season on all sides with salt and pepper, to taste. Grill the chicken until cooked through, about 6 to 8 minutes per side. Grill the flank steak to desired doneness, about 5 minutes per side for medium. Transfer the chicken and steak to a cutting board and let the meat rest for 5 minutes before slicing. Grill the shrimp until just cooked through, about 3 minutes per side. Grill the scallions until brown, about 2 to 3 minutes per side. 

Grill the cheese for 10 seconds on each side. Transfer the shrimp, scallions and cheese to a large plate. 


In a large heavy saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the onion, tomatoes, and garlic. Cook until the onion is golden and very soft, about 8 minutes. Add the chiles, oregano, and cumin. Stir until fragrant, about for 2 minutes. Stir in 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until the chiles are soft, about 2 minutes. Let the mixture cool slightly, about 5 minutes. Transfer the mixture to a blender or food processor, add the remaining 1 cup of water and blend until smooth. Strain the sauce into a medium saucepan and simmer until slightly thickened, about 5 to 8 minutes. Season with salt and pepper, to taste. 

Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken strips, steak strips, shrimp, scallions, and cheese slices around the edges of a heatproof dish. Pour the warm sauce into the center. Serve very hot, with tortillas to make tacos.

Cook's Note

The sauce can be made 1 day ahead, covered and refrigerated. Bring to a boil before using.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:


Trio of Oysters

Recipe courtesy of Eddie Russell

Trio of Pierogi

Recipe courtesy of Mary Gray

Spicy Quesadillas

Recipe courtesy of The Fabulous Beekman Boys

Spicy Strata

Recipe courtesy of Aida Mollenkamp

Spicy Sausages

Recipe courtesy of Wilson Vanegas


So Much Pretty Food Here