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Difference between revisions of "Tex-Mex marinade (2)"
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| + | |Servings = Enough to marinate [[meat]] for 4 | ||
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==Tex-Mex marinade - about this recipe== | ==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. | This is great as a marinade for [[chicken]] pieces, cubes of steak for kebabs and [[beef]] ribs and especially good for barbecues. | ||
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Coat the [[meat]] in the marinade, refrigerate for a few hours and then [[barbecue]] or [[grill]]. | Coat the [[meat]] in the marinade, refrigerate for a few hours and then [[barbecue]] or [[grill]]. | ||
| − | + | ===[[Servings]]=== | |
| − | ==[[Servings]]== | + | |
Enough to marinate [[meat]] for 4 | Enough to marinate [[meat]] for 4 | ||
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===Ingredients=== | ===Ingredients=== | ||
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* 3 [[ancho chillies]] | * 3 [[ancho chillies]] | ||
* 3 tablespoons dried [[oregano]] or [[marjoram]] | * 3 tablespoons dried [[oregano]] or [[marjoram]] | ||
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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 | ||
| − | * 2 cloves of [[Uses::garlic]] | + | * 2 cloves of [[Uses::Garlic|garlic]] |
* 4 tablespoons of [[olive oil]] | * 4 tablespoons of [[olive oil]] | ||
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===Method=== | ===Method=== | ||
# Remove the seeds and stalks from the [[ancho chillies]] | # 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 | # 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 | # 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 | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Use as a marinade for [[beef]] or [[chicken]] when preparing Mexican-style dishes. | Use as a marinade for [[beef]] or [[chicken]] when preparing Mexican-style dishes. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Barbecue recipes]] | [[Category:Barbecue recipes]] | ||
Revision as of 19:37, 18 March 2012
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 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.
