I'd like a simple mexican style marinade. Anybody Got a good one?

Answer 1

Mexican Marinade
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INGREDIENTS:
1/3 cup cider vinegar
1/3 cup white vinegar
1/3 cup olive oil
1/3 cup fresh cilantro, chopped
6 cloves garlic, minced
juice of 1 lime
2 tablespoons cumin
1 tablespoon black peppercorns
1 tablespoon dried oregano
1 teaspoon salt
PREPARATION:
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.

Answer 2

1/3 cup cider vinegar
1/3 cup white vinegar
1/3 cup olive oil
1/3 cup fresh cilantro, chopped
6 cloves garlic, minced
juice of 1 lime
2 tablespoons cumin
1 tablespoon black peppercorns
1 tablespoon dried oregano
1 teaspoon salt


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.

Answer 3

I love the marinade on this chicken dish. And it could be used for other meats, like fajita meat.

Tequila Lime Chicken

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

--Ina Garten, FoodTV

Answer 4

ingredients:
1 (12-ounce) bottle dark beer, preferably Mexican
1/2 cup freshly squeezed lime juice
4 cloves garlic, minced
2 canned chipotle chiles in adobo sauce, finely chopped
1 1/2 tsps. kosher salt
1/2 tsp. ground cumin
1/2 tsp. crushed dried oregano, preferably Mexican
1/2 cup peanut oil


Combine the beer, lime juice, garlic, chipotles, salt, cumin and oregano and mix well. Stir in the oil.

Margarita marinade
2 tbsp. finely diced green chilies or 1 tsp. minced jalapeno chilies
2 tsp. chopped fresh parsley
1 tsp. chopped fresh tarragon or 1/4 tsp. dried
Freshly ground pepper
4 tsp. tequila
1 tbsp. corn oil
1 tbsp. fresh lime juice
1 tsp. grated lime peel
1 tsp. honey
1/2 tsp. salt

Basic mexican marinade
INGREDIENTS:

* 1/3 cup cider vinegar
* 1/3 cup white vinegar
* 1/3 cup olive oil
* 1/3 cup fresh cilantro, chopped
* 6 cloves garlic, minced
* juice of 1 lime
* 2 tablespoons cumin
* 1 tablespoon black peppercorns
* 1 tablespoon dried oregano
* 1 teaspoon salt

PREPARATION:
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.

Answer 5

Take Italian dressing, stir in some chili powder and cumin, an easy Mexican Marinade.

Answer 6

Olive Oil
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken or beef bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

Mix ingrediant together and marinate. This marinade is great...it doesn't matter if you marinate a few ours or overnight...either way the meat i s full of flavor and super moist.

Answer 7

Salsa is a good marinade. The vinegar in it tenderizes the meat and all the spices add flavor.

Answer 8

Garlic Marinated Shrimps, Mexican-Style [barbecue]

Ingredients:
4 pounds [1.8 kg] raw medium-size shrimps, shelled
A little butter [or to taste]
Garlic Marinade
1/2 cup [125 mL] vegetable oil
2 teaspoons [10 mL] seasoned salt
1 teaspoon [5 mL] lemon pepper
4 garlic cloves, minced
2 cups [500 mL] Mexican-style salsa
1 cup [250 mL] vinegar
1/4 cup [60 mL] Worcestershire sauce
1 teaspoon [5 mL] coriander seeds
1 cup [250 mL] minced parsley

Preparation:
4 pounds [1.8 kg] raw medium-size shrimps, shelled
A little butter [or to taste]
Garlic Marinade
1/2 cup [125 mL] vegetable oil
2 teaspoons [10 mL] seasoned salt
1 teaspoon [5 mL] lemon pepper
4 garlic cloves, minced
2 cups [500 mL] Mexican-style salsa
1 cup [250 mL] vinegar
1/4 cup [60 mL] Worcestershire sauce
1 teaspoon [5 mL] coriander seeds
1 cup [250 mL] minced parsley

Enjoy !!

Answer 9

tequilla and lime juice, works great for chicken