Wednesday, April 15, 2009
I love Tex-Mex and Mexican food. Here is a marinade that I came up with that I use for my steak quesadillas and naked burritos. A Cilantro-Lime Rice recipe will follow.
Freshly squeezed lime juice (2 limes)
Freshly squeezed orange juice (1 medium-sized orange)
1/2 cup cilantro (chopped)
1/2 tsp chili powder
2 tsp cumin
5 cloves of garlic
2 tsp oregano
2 chipotle peppers in adobo sauce (I use La Costeña brand)*
1 tsp black pepper (freshly ground works best)
1. Add all above ingredients above to a food processor or blender. Blend well.
2. Cover steak or boneless skinless chicken breast with marinade and refrigerate overnight or several hours.
3. When ready to cook, set the meat out for about 10-15 minutes to let it warm up to room temperature. Using a grill to cook is best, but when that isn't available, I use my George Foreman and it works pretty well.
4. Cook to desired wellness. Set aside for about 10 minutes to cool before dicing.
I prefer this recipe on steak, but it works well with boneless skinless chicken breast also. Please let me know if you try it on any other meat (pork, etc.) and how it turns out.
*These peppers can be pretty spicy. If you like more spice, use 3 or more, if you like less spice, try it with only 1.