Ingredients for Mexican Smoked Chile Marinade
- Fresh Orange Juice
- Fresh Lime Juice
- Canned Chipotle Chiles
- Juice
- Garlic
- Orange Zest
- Dried Oregano
- Cumin Seed
- Wine Vinegar
- Fresh Ground Pepper
- 1/4 teaspoon salt
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How to Make Mexican Smoked Chile Marinade
- In a small saucepan, combine 1/2 cup orange juice and 1/4 cup lime juice. Bring to a boil and reduce until only 1/2 cup of liquid remains.
- Transfer the reduced citrus juice to a blender. Add 2 chipotle peppers in adobo sauce (finely chopped), 1 tablespoon adobo sauce, 1/4 cup packed brown sugar, 2 tablespoons olive oil, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Blend until completely smooth.
- Generously spread the marinade over your chosen protein (seafood, poultry, or meat).
- Marinate seafood for at least 2 hours, poultry for 4 hours, and meat for at least 8 hours or overnight, turning once or twice.
- Cook your marinated protein using your preferred method: sautéing on the stovetop, broiling on a charcoal grill, or roasting/broiling in the oven. Cook to your desired internal temperature.
- This recipe yields approximately 1 cup of marinade, enough for 1 1/2 to 2 pounds of seafood, poultry, or meat.
Nutrition Information (Approximate per serving)
Sodium
227 g
Sugar
136g
Fat
0g
Carbs
19g
