When you think "barbecue," you probably think of one of three things: barbecued ribs, Sloppy Joes or that famed burger/bratwurst combo. And that's OK; those are all tasty, filling meals, and they certainly do make us think of sunny fun-filled days and relaxed, balmy summer evenings.

If you're hoping to make a splash at your next dockside or onboard barbecue, however, you might want to consider livening things up a bit. Here are two Mexican recipes that will prove to be mouth-watering additions to any outdoor party.

Carne Asada

Ingredients:

• 2 lb. skirt steak
• 12 flour or corn tortillas
• ½ cup tequila
• ¼ cup lime juice
• ¼ cup lemon juice
• ¼ cup orange juice
• 4 cloves of crushed garlic
• 1 medium chopped onion
• 2 teaspoons black pepper
• ½ teaspoon salt
• 1 cup guacamole
• 2 teaspoons Tabasco sauce

For this recipe, you'll want to prepare the marinade at home. First, mix the juices, garlic, onion, tequila, Tabasco, pepper and salt in a bowl. Add the meat, marinate on both sides, cover and refrigerate. Turn the meat over occasionally, and let it marinate for six to eight hours. Then you can head for the dock and your Mexican fiesta party barge!

Once on board, preheat your grill. Place a few drops of water on each tortilla, stack them, wrap in aluminum foil, and place them on the grill. Remove the meat from the marinade and place it on the grill; brush steak with the remaining marinade. Then cook to your liking, turning the steak and tortillas once during the cook time.

Cut the steak into thin slices, place a few slices on each tortilla, add salsa and guacamole, and then serve! This recipe will be enough for six to eight people.

Grilled Chicken Breasts
With Poplano Chile Sauce

You'll want to make the poblano chile salsa in advance at home. To prepare this, you'll need:

• 14 poblano chiles, fresh or canned
• 1 cup chicken bouillon
• 1 teaspoon oregano
• 3 cloves minced garlic
• ¾ cup sour cream, fat-free sour cream or nonfat yogurt

If you're using fresh chiles, you'll need to lightly toast them in a skillet; turn them frequently so they don't burn. When they're cool, hold them under cold water, rinse out the seeds and discard the stems. If you're using canned chiles, simply rinse and pat dry, and discard seeds and stems.

Next, puree the chiles in a food processor. Then, simmer them in a medium saucepan along with the oregano, garlic and bouillon for 20 minutes (or until the sauce has thickened). Add sour cream prior to serving, and stir well. This recipe serves eight people.

One note: Consider making a double or even triple batch of the salsa! It's delicious over eggs, as an enchilada sauce or as an add-on to tacos and fajitas. You'll use it all up, trust us.

To serve eight on your pontoon boat or at the dock, you'll need to bring along 12 fillets of boneless, skinless chicken breasts. If desired, you may lightly season these to taste. You'll also need two cups of the poblano chile salsa.

When you're on board and ready to fire up the grill: Pound the chicken breasts until they're ¼-inch thick and, if desired, add additional seasoning. Barbecue on the grill for six to seven minutes on each side, while also heating the poblano chile salsa. Pour ⅓ cup of salsa over each 1½ filet serving.

Important Tip:

Continue the theme! For beverages, serve margaritas on the rocks or ice-cold Mexican beer such as Tecate, Pacifico, Dos Equis or Corona (and remember to drink responsibly). For the younger set, Jumex juices and Mexican sodas like Jarritos will do the trick. Add some authentic tortilla chips, slices of avocado or fresh guacamole, and chunky, fresh salsa to round out the appetizer plate. Most large grocery stores carry a variety of Mexican food items in their “ethnic foods” sections. Otherwise, to find specialty items, online retailers like MexGrocer.com can help. Print Article