INGREDIENTS

INSTRUCTIONS

Chipotles (smoked jalapeño peppers) add character to this fiery seasoning
which is often used with pork, but works equally well with other meats,
poultry, and seafood.
Combine the orange juice and lime juice in a saucepan and boil until only
1/2 cup liquid remains. Place this and the remaining ingredients in a
blender and purée to a smooth paste.
Spread this paste on the food to be marinated. Marinate seafood for 2
hours, poultry for 4 hours, and meat overnight, turning once or twice.
Marinated food may be sautéed on the stove top, broiled on a charcoal
grille, or roasted or broiled in the oven.
Makes 1 cup of marinade, enough for 1 1/2 to 2 pounds of seafood, poultry
or meat.
Note: Chipotles have a unique smokey flavor and are frequently sold canned
in tomato paste, but you may also find them dried. If you use dried
chipotle chilies for this recipe, soften them in hot water for a few
minutes, drain slightly, and add 2 Tbsp of tomato paste.
source: High Flavor Low-Fat Cooking by Steven Raichlen, 1992.
I've used this to marinate cut up pieces of boneless chick breast, then
stir-fried them in a wok and put them in small freezer bags for use in
other recipes. (These chipotle chicken pieces even make a wild addition to
pizza topping.)
I have no idea how this marinade would work on portabellas, but it might
give you some place to start experimenting.
Posted to CHILE-HEADS DIGEST V4 #169 by The Old Bear <oldbear@arctos.com>
on Oct 23, 1997

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