Mexican Marinade: Taste tester recommends trying this recipe on chicken
Made and reviewed by CHARLOTTE ANGELL
For The Advocate

One Hat

Jon’s Rating. I had a problem with this recipe that I simply could not get over. Why would anyone want to soak a perfectly fine piece of beef to make it taste like it was picked from some exotic citrus tree? I kid you not!

The strips of beef tasted way too close to a lime for me, notice how the cook suggest cutting back on the limes in the ingredients. This seems completely un-natural for use on beef. For this reason I give it a one hat on a four hat scale. No, had this been a piece of chicken I would have understood because all good cattleman know that chicken is a protein source that lives to take on the flavor of whatever sauce, seasoning, and such a cook has at hand… somehow lime flavored chicken seems like a much more reasonable proposition.

So… if you have good beef… skip this marinade. If you are trying to add flavor to some bland chicken meat; this one will do the trick.

Mexican Marinade
Good for salads, Fajitas or Tacos

4 pounds beef or chicken
2 garlic cloves, minced
Juice of three limes (cut back to two)
Juice of two lemons
½ cup fresh cilantro, chopped
1 tsp. cumin
1 Tbsp. chili powder
½ tsp. crushed red pepper flakes
¼ tsp. oregano
Black pepper to taste

Add all ingredients into a gallon Ziploc bag, mix and add meat. Seal and place in the refrigerator for at least 5 hours to marinate. Cook to desired doneness.