Mexican Marinade Recipes

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MEXICAN CHICKEN MARINADE



Mexican Chicken Marinade image

Make this fresh Mexican chicken marinade to season all of your favorite cuts of chicken. Made with lime, garlic, olive oil, oregano, and warm spices to give your chicken an amazing flavor!

Provided by Diana

Categories     Main Course

Time 2h10m

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic (minced)
1 tablespoon fresh lime juice
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon (optional)
1 teaspoon salt
1-2 pounds chicken (breasts, cutlets, thighs, or drumsticks)

Steps:

  • To a Ziploc bag, add the chicken followed by the wet ingredients and the spices.
  • Seal the bag, and toss the chicken so that the chicken is well coated in the marinade.
  • Place in the fridge and allow to marinate for 2-24 hours.
  • Remove the chicken from the bag, and grill it or bake it until the internal temperature of the chicken reaches 165°F/74°C with an Instant read thermometer.

Nutrition Facts : Calories 49 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 400 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MEXICAN CHICKEN MARINADE



Mexican Chicken Marinade image

This Mexican chicken marinade is easy to mix up and adds so much flavour to your chicken. Marinate and then grill or bake, or freeze for later!

Provided by Bake.Eat.Repeat.

Categories     Main Course

Time 55m

Number Of Ingredients 9

4 skinless, boneless chicken breasts
1/4 cup olive oil
1 lime, juice
2 cloves garlic, minced
1/4 cup cilantro, chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, cumin, salt, and pepper.
  • Pour the marinade over the chicken and seal the bag, squeezing out all the air.
  • Move the chicken around in the marinade until it is all evenly coated.
  • Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
  • You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
  • Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
  • Let the chicken rest, tented with foil, for 5 minutes before serving.

Nutrition Facts : Calories 326 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 38 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 374 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

LISA'S FAVORITE CARNE ASADA MARINADE



Lisa's Favorite Carne Asada Marinade image

I've tried many marinade recipes for carne asada, and this is our family favorite!

Provided by Lisa Arlotti

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time P1DT40m

Yield 12

Number Of Ingredients 14

¾ cup orange juice
½ cup lemon juice
⅓ cup lime juice
4 cloves garlic, minced
½ cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
½ cup olive oil
3 pounds flank steak

Steps:

  • Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
  • Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
  • Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 5.7 g, Cholesterol 25.3 mg, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 640.4 mg, Sugar 2 g

MEXICAN MARINADE



Mexican Marinade image

Discover this simple marinade with ancho chile and Mexican oregano that is a perfect pairing for almost every Mexican-style dish.

Provided by Derrick Riches

Categories     Ingredient     Sauce

Time 15m

Yield 12

Number Of Ingredients 12

1/3 cup white vinegar
1/3 cup vegetable oil
1/3 cup chopped, fresh cilantro
1/4 cup water
3 cloves garlic, minced
Juice of 1 lime
1 tablespoon cumin
1 tablespoon Mexican oregano
1 tablespoon kosher salt
2 teaspoons chili powder
2 teaspoons black pepper
1 teaspoon ancho chili powder

Steps:

  • Gather the ingredients.
  • Combine vinegar, oil, cilantro, water, garlic, lime, salt, pepper, and spices.

Nutrition Facts : Calories 62 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 336 mg, Sugar 0 g, Fat 6 g, ServingSize 2 cups (12 servings), UnsaturatedFat 0 g

MEXICAN STREET TACOS



Mexican Street Tacos image

Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 12

2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

  • In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

MEXICAN CARNE ASADA MARINADE WITH SKIRT STEAK



Mexican Carne Asada Marinade with Skirt Steak image

This Mexican carne asada marinade calls for just 4 ingredients (including skirt steak) and is packed with flavor, tenderizing the meat in 20 minutes. It makes the best Mexican skirt steak marinade not only for grilling but also for sautéing, slow cooking, pressure cooking, baking, meal prep, and more.

Provided by Denise Browning

Categories     Condiment

Time 31m

Number Of Ingredients 4

1 lb skirt steak
½ cup olive oil
1 oz taco seasoning (1 bag (see homemade recipe in the notes))
¼ cup lime juice

Steps:

  • Place skirt steak on a cutting board, remove the top fat and silver skin, top with a plastic sheet, and pound the meat with a mallet on both sides until it is about ¼-inch thick (0.5 cm). Slice the steak into 3 to 4 pieces to fit in into the skillet where it will cook.
  • Then, combine the taco seasoning, olive oil, and lime juice in a large Ziploc bag and place the steak inside. Shake to combine!
  • Next, squeeze the air out of the bag, seal, and let the skirt steak marinate at room temp for 20 minutes maximum. If you marinate longer, the meat flavors may get lost.
  • Remove the steak from the bag. Then dab to remove excess moisture from the marinade. This is so the steak can properly sear and get a nice brown crust.
  • Cook the skirt steak either on a charcoal grill (preferred) or in a large cast-iron skillet or griddle. To cook it indoors, heat a cast-iron skillet over high heat for about 3-5 minutes or until super-hot and add the oil. It will shimmer! Place the steak(s) flat (do not overcrowd the pan), lower the heat to medium-high, and cook the steak for 2-3 minutes on each side, or until medium-rare (internal temp: 130 - 135°For 54-57°C).
  • Transfer the steak(s) to a plate and tent with foil. Let it rest for 3-5 minutes and squeeze the juice of a lime on top. Cut into thin slices against the grain.

Nutrition Facts : Calories 429 kcal, Carbohydrate 5 g, Protein 25 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 648 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MEXICAN SALMON



Mexican Salmon image

Salmon steaks are marinated in a tangy lime juice mixture, broiled, and served with lettuce, tomatoes, green onions and lime wedges. This recipe is great on the grill, too!

Provided by Anonymous

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
2 limes, juiced
2 marinated roasted red peppers, with liquid
1 clove garlic, finely chopped
⅛ teaspoon ground allspice
⅛ teaspoon ground cinnamon
¼ teaspoon ground cumin
¼ teaspoon white sugar
salt and pepper to taste
1 ½ pounds salmon steaks
1 large tomato, cut into thin wedges
3 green onions, chopped
1 cup shredded lettuce
1 lime, sliced

Steps:

  • In a medium nonreactive bowl, mix olive oil, juice of 2 limes, roasted red peppers, garlic, allspice, cinnamon, cumin, sugar, salt and pepper. Place salmon steaks in bowl, and rub with the mixture. Cover, and marinate in the refrigerator at least 1 hour.
  • Preheat the broiler. Arrange salmon steaks on a medium broiler pan, and broil 3 to 5 minutes on each side, until flesh is easily flaked with a fork.
  • Mix tomato wedges and green onions in a small bowl. Serve salmon with the tomato mixture and lettuce. Garnish with lime wedges.

Nutrition Facts : Calories 393.8 calories, Carbohydrate 11.9 g, Cholesterol 118.5 mg, Fat 21.6 g, Fiber 2.9 g, Protein 38.2 g, SaturatedFat 3.4 g, Sodium 297.8 mg, Sugar 4.4 g

MEXICAN MARINADE BARBECUE



Mexican Marinade Barbecue image

This marinade can be used on practically any meat or Mexican-style dish. You'll get a great lime and cilantro flavor without overpowering the flavor of the meat. I made this marinade and used is on boneless chicken thighs and thin sliced sirloin steaks. Everyone loved it! I soaked both the chicken and steak all day and we ate it without any other seasoning. And the leftovers were even better the next day and even a few days later!

Provided by CHEF GRPA

Categories     Mexican

Time 15m

Yield 2 cups

Number Of Ingredients 10

1/3 cup cider vinegar
1/3 cup white vinegar
1/3 cup olive oil
1/3 cup fresh cilantro, chopped
6 garlic cloves, minced
1 lime, juice of
2 tablespoons cumin
1 tablespoon black peppercorns
1 tablespoon dried oregano
1 teaspoon salt

Steps:

  • Combine all ingredients and mix well. This marinade works best if it is made a day in advance so the flavors can blend. Marinate beef, lamb and pork for about 6 hours, poultry for 4 hours and fish for 1 hour.
  • My Note: We have steak grilled on the bbq once a week so I decided to experiment with different marinades, to taste the differences and ultimately choose a suitable marinade as a main choice. I wasnt sure about how this marinade was going to turn out, although I did think that the ingredient combinations were interesting enough to give this a go. Now on to the review: What I noticed was the aromatic citrus flavour of the meat, it was not overly strong in flavour but it was not subtle either. It had a definite taste and flavour. Now I like to eat my steaks medium rare with the centre pink and some blood, this worked actually quite well because the blood had a lemon with a subtle garlic kind of flavour to it which was quite refreshing. I would recommend this marinade to anyone who wants a refreshing, citrus, lemon + subtle garlic with hints of herb flavoured steak. I had sauce on the side but honestly the steak tasted better without it, the marinade was that good.
  • I combined the ingredients and only had them combine for 1/2 hour; marinate the pre-cut chicken breasts for 2 hours and the chicken was wonderfully tasty! The meat turned out so tasty thanks to this marinade! I didn't let the marinade sit at all before putting the steaks in, but I let the meat soak for 8-10 hours. I had made it to make beef tacos and almost decided to just eat the meat plain instead!

BEEF RIB MARINADE



Beef Rib Marinade image

This marinade adds a lot of flavor to beef ribs. The acid from the lemon juice and vinegar will keep the meat tender as they are grilled or smoked.

Provided by Derrick Riches

Categories     Dinner     Sauce     Ingredient

Time 12h5m

Number Of Ingredients 9

1/4 cup lemon juice
1/4 cup white vinegar
1/4 cup olive oil
3 tablespoons honey
4 cloves garlic (crushed)
1 tablespoon sea salt
1 teaspoon ground black pepper
Optional: 1 teaspoon cayenne pepper
1 rack of beef ribs

Steps:

  • Prepare a smoker or grill. Remove the ribs from the marinade and cook according to the smoker instructions or your favorite rib recipe .

Nutrition Facts : Calories 216 kcal, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 0 g, Protein 8 g, SaturatedFat 5 g, Sodium 819 mg, Sugar 7 g, Fat 17 g, ServingSize Makes 1 cup (serves 8), UnsaturatedFat 0 g

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