Spicy Mexican Marinade Recipes

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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

SPICY STEAK MARINADE



Spicy Steak Marinade image

My family loves this slightly spicy marinade, we've even cooked it down and added tomato sauce and made it into a type of basting/barbeque sauce. Place steaks in a resealable plastic bag and pour marinade over the top. Allow to rest for at least 2 hours, preferably overnight for best flavor and tenderness.

Provided by Jesi A.

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

½ cup water
¼ cup Worcestershire sauce
¼ cup soy sauce
2 tablespoons prepared yellow mustard
1 tablespoon minced onion
½ teaspoon minced garlic
¼ teaspoon red pepper flakes

Steps:

  • Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.

Nutrition Facts : Calories 29 calories, Carbohydrate 5.4 g, Fat 0.4 g, Fiber 0.5 g, Protein 1.4 g, Sodium 1157.1 mg, Sugar 2.2 g

SPICY MEXICAN LAMB KEBABS



Spicy Mexican Lamb Kebabs image

Many Mexican recipes start with a paste made with various rehydrated dried chiles, onion and fruit juices. Here a paste is used as a spicy marinade to flavor tender chunks of lamb. The hearty taste of red meat and the spicy heat of chiles creat the perfect marriage. For a smoky heat, try chipotle chiles. For over-the-top heat, use scotch bonnet chiles. For a nice bit of spice without a lot of burn, experiement with jalapeno or serrano chiles. Serve the lamb rolled in warm tortillas accompanied by the traditional beans and rice. Try the paste on chicken, beef or pork, too. Time does not include marinating time.

Provided by Crafty Lady 13

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 dried ancho chile, seeded, deveined, torn into pieces
1 cup coarsely chopped cilantro
1/2 cup chopped onion
1/4 cup lime juice
2 green jalapeno chiles, halved, seeded and deveined (optional)
1 garlic clove
2 teaspoons canola oil
1 teaspoon coarse salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 1/2 lbs well-trimmed boneless leg of lamb, cubed (2 inches)
1 red onion, cut into 1 1/2-inch pieces
fresh cilantro stem
lime wedge

Steps:

  • Soak ancho chile in small bowl of boiling water to cover 30 minutes or until chile is soft. Strain, reserving soaking liquid. Place chile and all remaining marinade ingredients in blender; blend to form smooth paste, adding reserved soaking liquid as needed.
  • Pour marinade over lamb and red onion in resealable plastic bag. Refrigerate 2 hours, turning occasionally.
  • Heat grill. Remove lamb and onion from marinade, leaving on plenty of the spice paste; discard marinade. Alternately thread lamb and onion onto 4 (12-inch) metal skewers. Grill, covered, over medium-high heat or coals 8 to 10 minutes or until browned on all sides and lamb is pink in center. Garnish with cilantro sprigs and lime wedges.

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