Tex-Mex marinade (2)
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.
Fabulous commercial alternative
If your feeling lazy and want a really good, high quality commercial Tex Mex Glaze Dry Rub, I promise that you won't get better than Taste Sensations own brand. It's mainly sold to caterers, but they produce pack sizes as small as 250g for less than £4 and you can buy it directly from Amazon. That amount just about fits in to a 500ml Kilner-type jar and get used surprisingly quickly. I don't make my own anymore!
Ingredients
Printable 🛒 shopping list & 👩🍳 method for this recipe
- 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.
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