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Mexican Smoked Chili Marinade




Source of Recipe


Steven Raichlen


List of Ingredients




1 cup fresh orange juice
1/4 cup fresh lime juice
5 canned chipotle chilies, minced plus 1 Tbl sauce
4 cloves of garlic, minced (about 4 teaspoons)
1 tsp freshly grated orange rind
2 tsp dried oregano
1 tsp cumin seeds
2 tblsp wine vinegar (may need more if too thick)
1/2 tsp each salt and freshly ground pepper (or to taste)



Recipe



Combine the orange juice and lime juice in a small saucepan and boil
until reduced to 1/2 cup.

Place reduced juice and remaining ingredients in a blender and puree to
a smooth paste. I strongly recommend that you DO NOT take a whiff of
this stuff. It is POWERFUL!

Spread paste on the meat to be marinated.

Marinate seafood for 2 hours, poultry for 4 to 6 hours, and meat overnight, turning once or twice.

Makes 1 cup, enough to marinade 1.5 to 2 lbs seafood, poultry or meat. I used turkey legs (very Mexican) and it was great.

Note:
-----
Steven Raichlen recommends using canned chipotle chilies which usually come canned with tomato paste. You can use dried chilies but you'll have to soften them in hot water and use 2 Tbl of tomato paste.