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.
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.
My Lime and Tequila marinade is the bomb if you allow the meat to marinate for 24 hours. Also its very simple to make.
5 cloves of garlic or more if you want.
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)
Salt and pepper to taste
Honey to taste
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.