Adobo Marinade

Posted: June 14, 2013 in Beef, Pork, Poultry, Sauces, Marinades, & Rubs
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This marinade is sure to add sweet smokey heat to your street tacos this summer; use it on chicken, beef, or steak. Make a double batch, and use the additional for a condiment. It will keep in the refrigerator for about two days.


  • 4 Oranges
  • 1 Can of Chiles in Adobo
  • 1/2 Cup White Cooking Wine (plus more for drinking)
  • 1/2 of a Yellow Onion (diced)
  • 6 Cloves of garlic (minced)
  • 1/4 Cup Lime Juice
  • 2 Tbsp Tomato Paste
  • 2 tsp of Dried Oregano
  • 1 tsp of Ground Cumin
  • 1 tsp of Coarse Salt
  • 1 tsp of Black Pepper
  • 1 tsp of Chile Powder
  • 1 tsp of Hot Pepper Sauce


Remove half the zest of an orange in strips. Juice the oranges to get 3/4 of a cup, if there is any orange left over you should eat it. Seed the chiles, if you want added heat leave some seeds, but not a lot.

Next add all the ingredients to a pot and bring to a roaring boil. Reduce the heat and simmer until the sauce is reduced by half, probably about 15 minutes. Allow to cool then throw out the orange zest. Pour the mixture into a blender and liquify. At this point you can use it right away, or cover and place in the refrigerator.



Remember food is only good for you if you can eat it!!


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