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Ingredientes
- 1 c. fresh orange juice
- 1/4 c. fresh lime juice
- 5 x canned chipotle chilies, chopped plus 1 Tbsp. sauce
- 4 x cloves of garlic, chopped (about 4 tsp.)
- 1 tsp freshly grated orange rind
- 2 tsp dry oregano
- 1 tsp cumin seeds
- 2 Tbsp. wine vinegar (may need more if too thick)
- 1/2 tsp each salt and freshly grnd pepper (or possibly to taste)
Direcciones
- Combine the orange juice and lime juice in a small saucepan and boil till reduced to 1/2 c..
- Place reduced juice and remaining ingredients in a blender and puree to a smooth paste. I strongly recommend which you Don't take a whiff of this stuff. It is POWERFUL!
- Spread paste on the meat to be marinated.
- Marinate seafood for 2 hrs, poultry for 4 to 6 hrs, and meat overnight, turning once or possibly twice.
- Makes 1 c., sufficient to marinade 1.5 to 2 lbs seafood, poultry or possibly meat.
- I used turkey legs (very Mexican) and it was great.
- Note:Steven Raichlen recommends using canned chipotle chilies that usually come canned with tomato paste. You can use dry chilies but you'll have to soften them in warm water and use 2 Tbsp. of tomato paste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 358g | |
| Calories 166 | |
| Calories from Fat 11 | 7% |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1175mg | 49% |
| Potassium 708mg | 20% |
| Total Carbs 37.64g | 10% |
| Dietary Fiber 2.5g | 8% |
| Sugars 22.18g | 15% |
| Protein 3.4g | 5% |
