Served at home, at weddings and parties, and even at classy debutante balls, Grillades and Grits is a traditional brunch from Louisiana. This recipe is an original spin on this classic dish. Grillades and Grits “Mexican Style”!
I recently made the classic New Orleans version and enjoyed it so much that I decided to try something a little different this time. I have to admit, I think I prefer this Mexican version – it’s fantastic! Mucho delicioso! And with Cinco de Mayo just around the corner, here is a great dish to add to your Mexican repertoire.
Smoky chipotle chiles en adobo, chile powder and fresh cilantro add depth and flavor, and masa harina is added to the grits for a fantastic Mexican taste.
For the traditional Southern version and to see step-by-step photos of the preparation process (the preparation is almost identical with just a few different ingredients), see The Daring Gourmet’s New Orleans Grillades and Grits.
- For the Grillades
- 2 lbs round steak, pounded to ¼ inch thickness and cut into 2 inch squares
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions, diced
- 2 cloves garlic, minced
- 4 ounces Mexican chorizo, crumbled (see easy homemade chorizo recipe here)
- 1 large red bell pepper (about 1 cup), diced
- 2 cups tomatoes, diced or 1 (14 oz) can diced tomatoes, drained
- 2 chipotles en adobo sauce, chopped
- 2 teaspoons adobo sauce from the canned chipotles
- 5 tablespoons unsalted butter or 5 tablespoons extra virgin olive oil
- ⅓ cup all-purpose flour
- 3 cups beef broth
- 3 bay leaves
- 1 tablespoon chile powder
- 2 tablespoons fresh cilantro, chopped
- For the Grits
- 1 cup stone-ground old-fashioned grits (not instant)
- ½ cup masa harina
- 5 cups milk
- 1 teaspoon salt
- Combine the flour, salt and pepper in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
- Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet being careful not to overcrowd and fry on both sides until browned. Transfer the beef to a plate.
- Cook the onions and chorizo in the skillet until the onions are soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and saute until soft, about 5-7 minutes. Add the tomatoes, chipotles, and adobo sauce and saute for another 4-5 minutes, scraping up any browned bits in the skillet, . Transfer the vegetables to a bowl.
- Melt the 5 tablespoons of butter or olive oil in the same skillet over medium heat. Add the flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and whisk continually until the mixture is smooth and thickened.
- Return the vegetables to the skillet and add the bay leaves and chile powder. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1½ hours or until the meat is very tender, stirring occasionally.
- Stir in the cilantro and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.
- Serve the grillades and gravy ladled over hot grits (see below).
- For the Grits
- In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.
- Combine the grits and masa harina and slowly add them to the boiling milk in a steady stream, whisking constantly to prevent lumps. Add the salt. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally, until the grits are thick and tender.
George P. Burdell says
Step 9 says to heat milk and salt in a pot. Step 10 says to add grits and masa harina to the boiling WATER. Misprint?