looking for a simple but strong mexican marinade for some pork loin for tacos… i can't run out to buy anything, but have a fair amount onhand thinking of just add libbing, but want suggestions.
what i have:
limes
taco seasoning
chili powder
garlic
onions
hot sauce
salsa
just thinking, if i just mix all those things together and throw the meat in there, will it be any good if marinated overnight, then grilled?
Use all of it! Using what you have on hand inspires creativity.
June 14th, 2009 at 1:55 am
1/3 cup cider vinegar
1/3 cup white vinegar
1/3 cup olive oil
1/3 cup fresh cilantro, chopped
6 cloves garlic, minced
juice of 1 lime
2 tablespoons cumin
1 tablespoon black peppercorns
1 tablespoon dried oregano
1 teaspoon salt
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June 14th, 2009 at 2:45 am
THats what I was thinking too, mix it all together and marinate as long as you can., It should be good. Just do the finger taste test to see which flavors you need more of.
I'm not even sure you would need the taco seasoning packet.
Using the limes for flavor and tenderzering, chili powder garlic, onion for flavor. Maybe just a bit of the pepper sauce and salsa for a kick.
Remember when grilling that using tomato product( Salsa) can cause the meat to burn if not properly tended.
.
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June 14th, 2009 at 3:32 am
I would go with the limes, garlic, a little hotsauce, s&p and some olive oil.
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June 14th, 2009 at 3:54 am
Use all of it! Using what you have on hand inspires creativity.
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June 14th, 2009 at 4:14 am
What about this?
This marinade is an excellent flavor booster for chicken or fish in Mexican or Southwestern dishes.
1/2 c. tequila
1/4 c. fresh lime juice
zest from 1 lime
1 fresh ripe jalapeño chile (the red one) – minced
2 stalks green onion – minced
1/4 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tbsp. sugar
1/2 tsp. salt
1/3 c. corn oil
Mix all the ingredients together.
Let the mixture sit, preferably overnight, but at least for 2 to 3 hours.
Shake the mixture well, then reserve 1/2 c. to use as a baste.
Marinate white meats such as chicken or pork for up to 2 hours. Fish and shellfish should marinate for 45 minutes. Shake the food often while it marinates.
When grilling marinated food, use reserved marinade as a baste during the second half of cooking.
Discard used marinade when you start cooking.
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June 14th, 2009 at 5:02 am
I would use all the dry ingredients as a rub to marinade for a few hours. If you have a slow cooker, I would cook on low for 6 hours, add a shot or two of tequila, a little water and the onions and garlic. When done, remove meat, shred and add some of the juice back in, make your tacos.
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June 14th, 2009 at 5:09 am
I'd make a dry rub and let it sit on the meat overnight or as long as possible than cook in a pan with some liquid half beer and half water would be good till it is good and tender as most pork loin is very low in fat and dries out easily. Then place on the grill and add some salsa, minced onions and garlic and lime juice for a few minutes to get it brownes a little.
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June 14th, 2009 at 5:44 am
yeah it sounds good but leave the salsa,chili powder and the hot sauce out that goes better as a topper to the tacos maybe you could add a mexican beer like a dark pacifico to the meat and at least marinate for 24 hours. by the way I'm of mexican decent and do alot of mexican cooking dont forger to season the meat with salt and pepper.
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June 14th, 2009 at 6:09 am
perfect stuff.
choose what you want to be you base:
i suggest salsa
to the salsa, add the hot sauce then pinch in the chili powder
and add like a spoonful of taco seasoning
spritz of limes
spoon of garlic
handful of onions
that's my addlibbing but i pictured it in my mind i think it sounds good
listen to annienyc_1120
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June 14th, 2009 at 6:47 am
I think the marinade in this fajita recipe would be good on your pork. I'll just post the whole thing, in case anyone is interested. It's very good, and the only fajita recipe I follow anymore!
Sizzling Fajitas
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper. Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
–Paula Dean
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