Baja Marinade

Baja Marinade

This recipe just sort of happened one afternoon in summer long ago. It is still a favorite. Originally used on top sirloin steaks, this marinade is very versatile. This makes for great tacos, so make extra of whatever protein you choose. It also works on tofu, but it is best if you press the tofu overnight and then marinate it all day before grilling. Add 2 more tablespoons of oil for one block of pressed tofu to keep it from sticking to the grill.

INGREDIENTS:

2 large limes, juiced

½ large orange, juiced

1 tablespoon each of freshly ground cumin and coriander seeds

2 teaspoon oregano

1-2 jalapeno chilies, seeded and roughly chopped (If you like spicy, leave in the seeds and use both chilies.)

1 large shallot, roughly chopped

2 ounces of tequila, or 4 ounces of Mexican beer like Dos Equis or Bohemia*

Salt and fresh ground pepper to taste

1/2 bunch of cilantro, washed, shaken dry, and chopped

2 tablespoons of fruity olive oil

* Or, you can use 1-2 ounces of rice vinegar plus 2 ounces of water.

METHOD:

Place all ingredients except the oil into a blender and puree. When pureed, with the motor running, drizzle in the oil slowly.

Chef’s Notes:

When done, use the marinade on beef, fish like swordfish, tuna, or snapper. It also goes well on chicken breasts destined for the grill. Do not marinate longer than 2-3 hours as the citrus acids will start to “cook” the protein. Pair the grilled steak or fish with fresh Pico de Gallo salsa and avocado or guacamole. For the chicken I favor a tomatillo salsa.
YIELD: About 1 cup marinade, enough for one meal for four.

SOURCE: Chef Andrew E Cohen