Mexican Grillades and Grits

Ingredients

• 907 g (2 lb), pounded to 6 mm (1/4 inch) thick and cut into 5 cm (2 inch) squaresround steak
• 60 g (1/2 cup)plain flour
• 1 teaspoonsalt
• 1/2 teaspoonpepper
• 30 ml (2 tablespoons)extra-virgin olive oil
• 2 medium, dicedyellow onions
• 2 cloves, mincedgarlic
• 113 g (4 oz), crumbledMexican chorizo
• 1 largered pepper
• 300 g (2 cups), diced, or 1 x 400 g (14 oz) tin, drainedtomatoes
• 2, choppedchipotles in adobo
• 2 teaspoonsadobo sauce from the canned chipotles
• 70 g (5 tablespoons)unsalted butter
• 40 g (1/3 cup)plain flour
• 710 ml (3 cups)beef stock
• 3bay leaves
• 1 tablespoonchilli powder
• 2 tablespoons, choppedfresh coriander
• 170 g (1 cup)stone-ground old-fashioned grits
• 60 g (1/2 cup)masa harina
• 1.2 litres (5 cups)milk
• 1 teaspoonsalt

Instructions

1. 1

   Brown the beef

   Mix the flour, salt and pepper in a shallow bowl. Coat the beef pieces, shake off any excess flour and set them on a large plate. Heat the oil in a stainless-steel frying pan over medium-high heat until hot but not smoking. Working in batches so the pan is not crowded, brown the beef on both sides, then transfer it to a plate.

2. 2

   Cook the vegetables

   Cook the onions and chorizo in the same pan for about 5 minutes, until the onions are soft and translucent. Add the garlic and cook for 1 minute, then add the pepper and cook for 5–7 minutes until soft. Stir in the tomatoes, chipotles and adobo sauce and cook for 4–5 minutes, scraping up the browned bits. Transfer the vegetables to a bowl.

3. 3

   Simmer the grillades

   Melt the butter in the same pan over medium heat. Whisk in the flour constantly for about 4 minutes, until the mixture is a rich brown. Gradually whisk in the beef stock until smooth and thickened. Return the vegetables to the pan and add the bay leaves and chilli powder, then return the beef. Bring to a simmer, reduce the heat to low, cover and cook for 1 1/2 hours, stirring occasionally, until the meat is very tender. Stir in the coriander and simmer for 5 minutes more. Season with salt and pepper to taste, then remove the bay leaves. Serve the grillades and gravy over hot grits.

4. 4

   Cook the grits

   In a 5-litre pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly so the milk does not catch. Combine the grits and masa harina, then gradually pour them into the simmering milk in a steady stream, whisking constantly to prevent lumps. Reduce the heat to low, cover and cook for about 30 minutes, stirring occasionally, until thick and tender.

What are grillades and grits?

Grillades and grits is a Southern American pairing of tender, braised meat and a savoury gravy spooned over soft corn grits. This version brings in Mexican flavours through chorizo, chipotles in adobo and masa harina.

The beef simmers in a roux-thickened gravy until tender, while the grits combine stone-ground corn with masa for a fuller corn flavour. Together they make a substantial dish with smoky heat and a creamy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1070 calories, 59g protein, 89g carbs, 52g fat.

The grits, masa harina and flour supply much of the carbohydrate, while the butter, olive oil and chorizo contribute a substantial share of the fat. Beef and milk provide most of the protein. Pair a serving with green vegetables or salad to add freshness and balance the rich gravy and grits.

Why these ingredients work

Round steak: This lean cut benefits from the long, gentle simmer, which gives it time to become tender in the gravy.

Chorizo and chipotle: The chorizo adds savoury richness, while chipotles and their adobo sauce bring smoky chilli flavour. Adjust the amount of chipotle if you prefer a milder result.

Grits and masa: Stone-ground grits provide the familiar creamy base, and masa harina gives it a distinct corn aroma that complements the Mexican-seasoned gravy.

Build flavour in the pan

Brown the beef in batches rather than crowding the pan; the pieces should colour rather than steam. Keep the browned bits in the pan when cooking the vegetables, as they contribute flavour to the gravy.

Cook the flour and butter until the roux is a rich brown, whisking continuously. Add the stock gradually and keep whisking so the gravy turns smooth rather than lumpy.

Look for tender beef

The beef is ready when it is very tender after about 1 1/2 hours of covered simmering. Check it with a fork; if it still feels firm, continue simmering and check again.

Stir the gravy occasionally so it does not catch on the bottom of the pan. If it becomes thicker than you like, loosen it with a little stock or water.

Keep the grits smooth

Milk can scorch if left unstirred, so stir it regularly as it heats. Pour the combined grits and masa into the simmering milk in a slow, steady stream while whisking.

Cook over low heat until thick and tender, stirring now and then. The finished grits should be creamy enough to hold the gravy, not stiff or grainy.

Plan the timing

The grillades need about 1 1/2 hours of simmering, and the grits take about 30 minutes. You can start the grits when the beef is nearly tender so both parts are ready close together.

Serve the beef and gravy as soon as the grits are ready. If the grits thicken while waiting, stir in a little warm milk to loosen them.

What to serve alongside

A crisp green salad or simply dressed greens add freshness beside the rich gravy and creamy grits. A green vegetable, such as steamed green beans, also makes a straightforward side.

Serve the dish hot, with extra chopped coriander at the table if desired. Keep additional chilli or hot sauce separate so everyone can adjust their own serving.

Recipe notes & tips

• Pat the beef dry before dredging so it browns more readily.
• Brown the beef in batches to avoid crowding the pan.
• Scrape up the browned bits as the tomatoes cook to incorporate them into the sauce.
• Whisk the stock into the roux gradually for a smoother gravy.
• Stir the milk regularly as it heats to help prevent it catching.
• Keep the heat low while the grits cook and stir occasionally.

Variations

• Milder gravy: Use fewer chopped chipotles while keeping the adobo sauce to taste.
• More vegetables: Add sliced mushrooms with the pepper and cook until soft.
• Extra herbs: Finish with additional chopped coriander at the table.
• Olive oil roux: Use olive oil instead of butter to make the roux, as allowed in the method.
• Thinner grits: Stir in a little warm milk at the end until they reach your preferred consistency.

Common mistakes to avoid

• Crowding the beef: It can steam instead of brown; cook it in batches.
• Burning the garlic: Add it after the onions and cook for only about 1 minute.
• Lumpy gravy: Whisk the stock in gradually and keep whisking until smooth.
• Skipping the roux colour: Cook it for about 4 minutes, whisking, until it is rich brown.
• Lumpy grits: Add them in a steady stream while whisking continuously.
• Scorched milk: Stir regularly as it comes to a simmer.

How to store

Refrigerate leftover grillades and grits in separate airtight containers for up to 3 days. Reheat the grillades gently in a pan, adding a splash of stock or water if needed; warm the grits with a little milk and stir until creamy.

Frequently asked questions