| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Grilling, Marinades |
4 |
Servings |
INGREDIENTS
| 5 |
|
Garlic cloves, chopped |
| 2 |
T |
Ground red chile |
| 1 |
t |
Cumin, or more to taste |
|
|
A large pinch oregano |
| 1 |
|
Orange, juiced |
| 1 |
|
Lime, juiced OR 1 lemon |
|
|
juiced |
| 1/2 |
|
Orange, the rind |
| 2 |
T |
Olive oil |
| 2 |
T |
Chopped cilantro |
|
|
Salt |
|
|
Pepper |
| 1 |
pn |
Sugar |
INSTRUCTIONS
Combine. Marinate for at least an hour, up to 2 days. For whole or
large pieces of fish, chicken, pork, lamb, shellfish. *REF
www.sfgate.com "THE ESSENTIAL GRILLING GUIDE: Everything you need to
know to get you through the barbecue season," by Marlena Spieler, Wed
5/13/98; San Francisco Chronicle >Sent by Hanneman Notes: Makes
enough for about 2 pounds of food. See Also "Grilling3: Marinades and
Rubs" Recipe by: Essential Grilling Guide, by Marlena Spieler Posted
to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14,
1998
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