Old Bear's Recipe of the Month 
April 1996 
 
Mexican Smoked Chile Marinade 
----------------------------- 
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. 
 
     1 cup     fresh orange juice 
   1/4 cup     fresh lime juice 
     5         canned chipotle chilies, minced plus 
                1 Tbsp of juice (see note) 
     4 cloves  garlic, minced (4 tsp) 
     1 tsp     freshly grated orange zest 
     2 tsp     dried oregano 
     1 tsp     cumin seeds 
     2 Tbsp    wine vinegar 
   1/2 tsp     freshly ground pepper 
   1/2 tsp     salt     
 
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