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Difference between revisions of "Tex-Mex marinade (2)"
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* A pinch of grated [[orange]] zest | * A pinch of grated [[orange]] zest | ||
* ½ small [[onion]], peeled and sliced | * ½ small [[onion]], peeled and sliced | ||
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* 4 tablespoons of [[olive oil]] | * 4 tablespoons of [[olive oil]] | ||
Revision as of 12:39, 30 December 2011
Tex-Mex marinade - about this recipe
This is great as a marinade for chicken pieces, cubes of steak for kebabs and beef ribs and especially good for barbecues.
Coat the meat in the marinade, refrigerate for a few hours and then barbecue or grill.
Servings
Enough to marinate meat for 4
Ingredients
- 3 ancho chillies
- 3 tablespoons dried oregano or marjoram
- 3 tablespoons dried thyme
- Juice of 1 lime
- Juice of ½ an orange
- A pinch of grated lime zest
- A pinch of grated orange zest
- ½ small onion, peeled and sliced
- 2 cloves of Uses::garlic
- 4 tablespoons of olive oil
Method
- Remove the seeds and stalks from the ancho chillies
- Add to a small bowl and just cover with boiling water, leave to soak for 3 minutes
- Blend the remaining ingredients and the ancho chillies in a food processor using as much of the soaking liquor as is required to make a pourable marinade
Serving suggestions
Use as a marinade for beef or chicken when preparing Mexican-style dishes.
