Barbecue U Course Recipes

Mexican Asada

Carne Asada


  • 2 lbs. skirt steak
  • 1/3 cup olive oil
  • 1/4 cup soy sauce
  • 2 limes, zested and juiced
  • 2 tbsp. red wine vinegar
  • 2 tbsp. cane sugar
  • 1/2 cup chopped onion
  • 1 tsp. freshly ground black pepper
  • 1 tsp. whole cumin seeds, toasted, then ground
  • 4 garlic cloves, minced
  • 1 jalapeno chili pepper, seeded and minced
  • 1/2 bunch fresh cilantro, finely chopped (about 1/2 cup)
  • Salt and pepper


Place all ingredients in a bowl and mix well.

Place steak and marinade in a ziplock bag and make sure all air is removed. Marinate for a minimum of 4 hrs; ideally until the next day.

Cook on a hot, seasoned grill until about medium rare. Slice against the grain and serve on a salad.

Fish Tacos with Chimichurri Sauce


  • 1 1/2 lbs. fresh cod
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced and zested
  • 2 garlic cloves, chopped
  • 3 tbsp. olive oil
  • 6 peppercorns, crushed
  • Himalayan salt block


Mix ingredients in a bowl. Cover and refrigerate for 20 mins.

Heat the salt block, starting at low for 5 mins., then medium for 5 mins. and so on until you reach high heat. Place the fish on the salt block, cook for around 5 mins, flip, and cook for another 3 mins. Let rest.

Heat up a cast iron skillet (lightly oiled) and add tortillas. Cook for around 30 secs. per side.

Handmade Tortillas


  • 2 cups flour
  • 1/2 tsp. salt
  • 1/4 cup vegetable shortening or 1/4 cup vegetable oil
  • 1 tsp. baking powder
  • 1/2 cup warm water or 1/2 cup milk


Sift the flour, salt & baking powder into a large mixing bowl. Cut in the shortening (or add oil if using this option), and mix with your fingertips to combine. Add the milk or water, working the liquid into the dough until a sticky ball forms. Wrap in plastic and let rest for at least 30 mins.

Divide the dough into 8–10 balls for small tortillas or 6–8 balls for larger ones and cover again with a damp cloth. Lightly dust a counter or pastry board with flour and roll out each ball of dough into a circle or oval, approximately 1/4″ thick. If you want nicely rounded tortillas, trim off any ragged edges and discard. Don’t roll the dough out more than once or the tortillas will be tough.

Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas for 30 secs. on each side or until the dough looks dry and slightly wrinkled and a few brown spots form on both surfaces. Do not overcook or they will be hard. Butter, roll up and wrap in a damp tea towel to keep warm as you cook the other tortillas.

Grilled Cornish Hen and Onion Enchiladas


  • 3 tbsp. vegetable oil
  • 1 1/2 lbs. Cornish hen
  • Salt and pepper
  • 2 tsp. cumin powder
  • 1 tsp. paprika
  • 1 red onion or scallions, grilled and chopped
  • 2 cloves garlic, minced
  • 5 whole green chilis, seeded and coarsely chopped
  • 1 cup shredded cheese
  • Fresh tortillas from the previous recipe


Place hen on the wood fire and cook for 12–15 mins. Take the hen from the heat and allow to rest.

After resting, shred the hen and set aside. Now grill the onions and chilis until they’re done, mix with the hen and add half of the cheese. Roll the mixture into an 8 inch tortilla. Place the rolled enchiladas into a pan in a close row. Cover with remaining cheese and bake until the cheese is melted.

Once plated, cover with fresh salsa verde and enjoy!

Queso Fundido


  • 1 cup Queso Fresco
  • 1/2 cup mozzarella
  • 1/2 cup Pecorino
  • 2 jalapenos
  • 1 chorizo sausage
  • 10 mushrooms


Melt the cheese on low heat in a pot or dish.

Dice the chorizo and place in a skillet until it starts popping. Remove from heat.

Grill the jalapenos and chop after cooked. Sauté the mushrooms and set aside.

Place the melted cheese in a serving dish and spread the chorizo, jalapenos and mushrooms over the top. Serve with fresh, hot tortillas.