Mexican Smoke Chile Marinade

Ingredients:

1 cup fresh orange juice
1/4 cup fresh lime juice
5 canned chipotle chiles, minced plus 1 Tbsp. of adobo sauce
4 cloves garlic, minced
1 tsp. freshly grated orange rind
2 tsp. dried Mexican oregano
1 tsp. cumin seeds
2 Tbsp. wine vinegar (may need more if the marinade is too thick)
1/2 tsp. salt and freshly ground pepper, or to taste

Instructions:

Combine the orange juice and lime juice in a small saucepan and boil until the mixture reduces to 1/2 cup.

Place the reduced juices and the remaining ingredients in a blender and puree into a smooth paste. It is pungent so be careful.

Spread the paste on the meat to be marinated.

Marinate seafood for 2 hours, poultry for 4-6 hours, and meat (beef, game, etc…) overnight, turning once or twice.

Yields 1 cup, enough to marinade 1-1/2 to 2 lbs of seafood, poultry or meat.

Recipe from Sharon Badian.