Sunday, November 10, 2013

Lime & Tequila Marinade

Sometimes it makes no sense to come up with yet another sauce but I just can't help my self.  

I just love how ingredients come to life when mixed with one another. Changing just one element in a recipe can mean something laudable or deplorable.   


ANCHO
I just love south west flavors and meat!!! Gotta love meat!!! Just give me an excuse to use chili's and I can give you a great dish. Chili's are are a required component to any credible Southwest dish in my opinion. 

CHIPOTLE
The above dish has Ancho chili's and Chipotle chili's.   

My Lime and Tequila marinade is the bomb if you allow the meat to marinate for 24 hours.  Also its very simple to make. 


2-3 limes quartered
5 scallions
5 cloves of garlic or more if you want. 
1/2 onion
handful of cilantro
1 Chipotle pepper (re-hydrated)


1 Ancho pepper (re-hydrated)
5-6 wedges of Papayas
2/3-1 cup canola oil
1/2 cup Tequila (or more) 
Mexican Oregano
Salt and pepper to taste
Honey to taste


First off you must roast chili's in a 325 degree oven for about 5 minutes or until you start smelling the chili's.  After the chili's have been roasted you're going to want to re-hydrate them. To re-hydrate the chili's cut off the tops, seed the chili's and submerge into very hot water for an hour or two.  Make sure they are fully submerge.  


After your chili's have re-hydrated it becomes very easy to complete the sauce.  Cut your limes in small wedges.  Peel your garlic. Cut your scallions into one inch manageable pieces. chop the cilantro.  Toss everything into blender or my personal favorite the Vitamix.  Blend until completely smooth. This Marinade works well with Flat Iron Steak, Skirt Steak, and Flank Steak. Marinate for at least 12 hours or even better 24.