In general terms, the marinade is a sauce to marinate and give flavor to the flesh that, for the most part, is pork or chicken. This is a preparation that is incorporated into many dishes. Unlike the mole, which is practically the final dish, the marinade originated much earlier and is very popular in the preparation of different recipes. Likewise, the ingredients of the marinade are basically peppers and spices. In how many of the chiles, it has three traditional chiles: the Chile Guajillo, the Width Chile and the Pasilla Chile, are accompanied by spices, such as Clavo, Laurel, Fresh Leaves, Holy Sheet or Avocado Leaf. Finally, to conserve the meat better, vinegar is added. Do you ask how to prepare marinade? Well, if you want to learn to make a rich accompaniment, do not miss in recipes how to make Mexican marinade, grandmothers recipe. Lets cook!
| 🚻 10 Diners | 🕘 30m | 🍵 Recipient | 🤯 Difficult Disturbance |
| Ingredients to make Mexican marinade: |
| 3 chile wcked 5 chile guajillo 2 cloves of garlic 1 piece of white onion ¼ cup of white vinegar 3 tablespoons of vegetable oil ½ branch of cinnamon 1 teaspoon of dried oregano 6 pimientas fat 10 pimientas black salt to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Mexican marinade:
1. Do you ask how the marinade is done? Well, to start with the Mexican marinade recipe, clean the wide peppers and guajillo removing stems, veins and seeds. Then, wash very well with water to remove the remains of dirt they may have. You can support yourself with scissors to cut the chiles and so it is easier to break and remove the seeds.
2. In a hot pan or comal, the peppers, garlic cloves and the piece of onion. Move and turn the chiles, because they can burn very fast and can bitter. On the other hand, make sure the garlic cloves and onion are roasted. When everything is ready, withdraw and reserve.
3. In the same comal or pan, add the pepper, cinnamon and oregano, over very short heat let them have about 3-5 minutes. When ready, remove from heat and reserve.
Trick: You can also use cinnamon powder, it will suffice with a teaspoon.
4. Take all the ingredients to the blender: chiles, garlic cloves, onion and spices, also adds a pinch of salt and a half cup of hot water. Blend everything for about 3 minutes or until you have a thick sauce.
Trick: You can hydrate the chiles in advance in a pot with hot water to make it easier to grind.
5. Heat 3 tablespoons of oil in a pot and, immediately, pour the liquefied marinade sauce, sauté for 3 minutes over medium low heat. Then, add the white vinegar and let it cook and finish seasoning for 3 more minutes.
6. When the marinade sauce is ready, use in the preparation and marinated of your meats, the ideal is that you let marinate at least two hours or for a whole night so that the flavor of the marinade is well impregnated. Adobo recipes are exquisite! Tell us in the comments your opinion and share with us a photograph of the final result.
