Mixed meats, garlic, chiles, onion.

I use a cast iron skillet for roasting chiles. Heat over moderate flame in a dry skillet (no oil) until chiles are softened and aromatic.

The wet rub has been applied to the meats, which are wrapped tightly in plastic wrap.

A heat deflector (ceramic tiles) and drip pan are placed on the main grill, and the meats on the top grill.

Cooking finished.

Roasting tomatoes for the sauce.