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Spicy Mexican Marinade recipe

Spicy Mexican Marinade

by Elizabeth Karmel
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

Mayonnaise is the perfect base for a marinade. Here, it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the smoky chipotle marinade, and the beer adds depth of flavor. Use for steak, pork, chicken, or fish (especially tuna or halibut steaks). Yields about 2-1/2 cups, enough to marinate 2-1/2 lb. food

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients chipotle chiles in adobo sauce onions beer more more
1 7-oz. can chipotles en adobo
1/2 medium white onion, coarsely chopped
1/4 cup dark beer (such as Negra Modelo)
1/4 cup packed fresh cilantro
2 Tbs. fresh lime juice (from 1 medium lime)
Fine sea salt
1 cup mayonnaise; more as needed

In a blender, purée the chipotles and the adobo sauce until smooth. Transfer to a small bowl. In the blender, purée the onion, beer, cilantro, lime juice, and a large pinch of salt. Transfer the mixture to a large nonreactive bowl. Fold in the mayonnaise and 1/4 to 1/3 cup of the chipotle purée, to taste. (Refrigerate the remaining purée for another use; it will keep in an airtight container for at least 1 month.)

Make Ahead Tips

The marinade will keep, tightly covered, in the refrigerator for up to 2 days.

Serving Suggestions

For a complete south-of-the-border meal, serve with our Mexican Grilled Corn on the Cob.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 45; Fat (g): 4.5; Fat Calories (kcal): 40; Saturated Fat (g): 0.5; Protein (g): 0; Monounsaturated Fat (g): 1; Carbohydrates (g): 1; Polyunsaturated Fat (g): 2.5; Sodium (mg): 90; Cholesterol (mg): 0; Fiber (g): 0;
photo: Scott Phillips
From Fine Cooking 118 , pp. 67
July 5, 2012

user reviews

Rate this Recipe
Star Star Star Star Star by jc0730, 8/7/2012This is easy and outstanding and has so many uses. I love spicy but I know some don't. Make sure you know, this is spicy! Leftovers would be great in tacos so make extras!
Star Star Star Star Star by Julswanso, 7/30/2012The recipe was fast and easy. Just the right amount of kick to this recipe. We used boneless skinless chicken breast. We finished the beer while the chicken marinated! Served it with black beans, corn and rice.