Chipotle Tequila Marinade

Chipotle Tequila Marinade
6 chipotle peppers w/ adobo sauce ~1/2 a can (more if you want it hot, this is for medium)
1/3 cup extra virgin olive oil
1/2 medium sweet onion
2 cloves garlic (optional)
1 tablespoon lime juice
2 teaspoons fine lime zest
2 tablespoons cumin powder
1 teaspoon oregano (or Italian seasoning)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
1/4 cup tequila
1/4 cup cilantro leaves
2 tablespoons mesquite liquid smoke
1/2 - 1 cup water or beer, as needed

4-6 lbs of meat

Finely chop the onion and garlic and saut? with the olive oil for 15 minutes. When finished saut?ing, add the tequila to the hot oil and onions and leave on the stove for an additional 2 minutes then remove from the heat and allow it to cool, for at least another 10 minutes (this will burn off some to all of the alcohol, which can ?cook? the meat you are marinating and make it tough). When cooled, add the liquid smoke.

Mix dry ingredients (lime zest, cumin, oregano, salt, black pepper and sugar) in a small bowl and set aside. You can do this while saut?ing the onions.

Place the chipotles, the spice mixture, and the onion-oil-smoke mixture in a blender and blend until thick and smooth, then blend in the cilantro leaves. If the mixture is too thick, it may be thinned out by the addition of other liquids such as water or beer (for added flavor).

Marinate meats such as beef, chicken, or pork, for at least over night in a Ziploc bag, and grill over hot coals. This can also be used as basting sauce for the above meats may be brushed right onto grilling shrimp.



Disclaimer: This is not a "Baja Recipe" per say, but was inspired by Baja and uses many Mexican ingredients. It is entirely my creation, and although somewhat time consuming to make, is well worth it.

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