Yucatán Marinade Recipe - Cooking Index
Use this tangy marinade for skirt steak (fajitas), flank steak, chuck steak, pork shoulder steak, country spareribs, blade lamb chops, and pork, beef, or lamb kebabs.
Courses: Marinades1 tablespoon | 15ml | Chopped fresh oregano |
= (or 1 tspn dried oregano) | ||
2 teaspoons | 10ml | Ground cumin |
1/2 teaspoon | 2.5ml | Ground allspice |
2 teaspoons | 10ml | Chili powder, preferably Gebhardt |
1/2 teaspoon | 2.5ml | Hot pepper sauce |
2 teaspoons | 10ml | Minced garlic |
1/4 cup | 59ml | Fresh orange juice |
1/4 cup | 59ml | Unsweetened pineapple juice - fresh or canned |
3 tablespoons | 45ml | Fresh lime juice |
2 tablespoons | 30ml | Olive oil |
2 teaspoons | 10ml | Salt |
1 teaspoon | 5ml | Freshly-ground black pepper |
Combine all the ingredients in a small bowl.
This recipe yields 1 cup, enough for 3 pounds of steak or kebabs.
Source:
Learn about Rubs and Marinades, Bruce Aidells contributor, at - http://www.Amazon.com
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