No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cup 708g Recipe makes 1 cup) The following items or measurements are not included below: juice
Calories 240
Calories from Fat 15		(6%)
Amount Per Serving		%DV
	Total Fat 1.7g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5454mg		227%
Potassium 1387mg		39%
Total Carbohydrate 57.0g		18%
	Dietary Fiber 7.3g	29%
	Sugars 34.3g
Protein 6.8g		13%
how is this calculated?

Mexican Smoked Chile Marinade

Recipe #64241 | 30 min | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: acid.
Jun 11, 2003

Great hot and smokey marinade for anything

1 cup (change servings and units)

Ingredients

1 cup fresh orange juice
1/4 cup fresh lime juice
5 canned chipotle chiles, minced plus
1 tablespoon juice (see note)
4 cloves garlic, minced (4 tsp)
1 teaspoon freshly grated orange zest
2 teaspoons dried oregano
1 teaspoon cumin seed
2 tablespoons wine vinegar
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt

Directions

1
Combine the orange juice and lime juice in a saucepan and boil until only 1/2 cup liquid remains.
2
Place this and the remaining ingredients in a blender and purée to a smooth paste.
3
Spread this paste on the food to be marinated.
4
Marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning once or twice.
5
Marinated food may be sautéed on the stove top, broiled on a charcoal grille, or roasted or broiled in the oven.
6
Makes 1 cup of marinade, enough for 1 1/2 to 2 pounds of seafood, poultry or meat.

Questions about this recipe?

Featured Reviews for This Recipe

From: Comedie

On Jul 23, 2005

Simple and VERY nice. Reminds me of Trader Joe's Chipotle sauce, which I often use as steak sauce. I doubled the recipe, and used an entire standard 7oz can of chipotles. So I use a few more chipotles than your recipe. Also reduced the citrus juices very little for marinade use. Your stated reduction works great as a sauce for me. Was unsure which wine vinegar to use and tried some variations out. I find I like it best using white wine vinegar and/or white balsamic. Thanks for the great recipe.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: C in PA

On May 10, 2005

Mean Chef, this was fantastic! My guests at my Cinco de Mayo party are still raving about this! I'd give it 10 stars if I could. I didn't reduce the orange and lime juices quite so much, wanted it to be more of a marinade than a paste. I used it to marinate steak and chicken for kabobs, marinating the steak overnight and the chicken for 5 hours or so, and it was amazing! I also used less chipolte to be sensitive to my guests, although I thought you could definitely use the full amount.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Abby Girl

On Apr 24, 2009

I found this recipe many years ago off the internet. I loved the orange/lime juice combination with the chipotle and spices. This is a "bold, in your face" marinade!!!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Kleyt

On Oct 30, 2003

This is fabulous on chicken. I cut the recipe in half since I'm only cooking for two. I only used 2 chipotle chilis as I was concerned with how spicy they were out of the can. I was quite suprised by how much they mellowed out after cooking. The dish could actually have been spicier. If I cut this in half again, I'll use 2.5-3 chipotles instead of only two. Thank you for posting.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews