Mexican Marinade Food

MEXICAN CHICKEN MARINADE

Steps:

• Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, cumin, salt, and pepper.
• Pour the marinade over the chicken and seal the bag, squeezing out all the air.
• Move the chicken around in the marinade until it is all evenly coated.
• Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
• Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
• Let the chicken rest, tented with foil, for 5 minutes before serving.

MEXICAN MARINADE

Steps:

• Gather the ingredients.
• Combine vinegar, oil, cilantro, water, garlic, lime, salt, pepper, and spices.

MEXICAN SMOKED CHILE MARINADE

Steps:

• Combine the orange juice and lime juice in a sauce pan, and boil until only 1/2 cup of liquid remains. Place this and the remaining ingredients in a blender, and puree to a smooth paste.
• Spread this paste on the food to be marinated. In the refrigerator, marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning twice.
• Marinated food may be sauteed, broiled or roasted in the oven.

MEXICAN CHIPOTLE MARINADE

Steps:

• In a small saucepan, combine the chipotles and their sauce with the rest of the ingredients.
• Simmer over high heat until reduced by one third,about 3 minutes.
• Transfer contents of the pan to a blender.
• Puree until smooth.
• Note:Marinate chicken or pork for 2 hours in 1/4 of the marinade.
• Grill pork chops or chicken.
• Serve with the leftover sauce.

MEXICAN-STYLE MARINATED STEAKS

Steps:

• In a mixing bowl, combine all ingredients except steaks.
• Place steaks in a wide, shallow glass or ceramic bowl and add marinade. Turn steaks to coat all sides. Cover, and refrigerate overnight.
• Wipe excess marinade from steaks before cooking. Grill to taste.

MEXICAN MARINATED MUSHROOMS AND ONIONS

Steps:

• Place the mushrooms in a flat serving dish.
• Place the rest of the ingredients into a small heavy saucepan.
• Bring the ingredients to a boil and cook until the onions soften.
• Pour the marinade over the mushrooms and arrange the onion slices around the mushrooms attractively.
• Let the mushrooms marinate at room temperature for 4 hours, stirring frequently.
• Refrigerate for at least 24 hours.

LISA'S FAVORITE CARNE ASADA MARINADE

Steps:

• Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
• Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
• Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

BEST EVER CARNE ASADA MARINADE

Steps:

• Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

MEXICAN MARINADE BARBECUE

Steps:

• Combine all ingredients and mix well. This marinade works best if it is made a day in advance so the flavors can blend. Marinate beef, lamb and pork for about 6 hours, poultry for 4 hours and fish for 1 hour.
• My Note: We have steak grilled on the bbq once a week so I decided to experiment with different marinades, to taste the differences and ultimately choose a suitable marinade as a main choice. I wasnt sure about how this marinade was going to turn out, although I did think that the ingredient combinations were interesting enough to give this a go. Now on to the review: What I noticed was the aromatic citrus flavour of the meat, it was not overly strong in flavour but it was not subtle either. It had a definite taste and flavour. Now I like to eat my steaks medium rare with the centre pink and some blood, this worked actually quite well because the blood had a lemon with a subtle garlic kind of flavour to it which was quite refreshing. I would recommend this marinade to anyone who wants a refreshing, citrus, lemon + subtle garlic with hints of herb flavoured steak. I had sauce on the side but honestly the steak tasted better without it, the marinade was that good.
• I combined the ingredients and only had them combine for 1/2 hour; marinate the pre-cut chicken breasts for 2 hours and the chicken was wonderfully tasty! The meat turned out so tasty thanks to this marinade! I didn't let the marinade sit at all before putting the steaks in, but I let the meat soak for 8-10 hours. I had made it to make beef tacos and almost decided to just eat the meat plain instead!