en-NavCard-hand-blender-1080x720 (1).jpg

Braun MultiQuick System

The world’s largest attachment system* for unlimited versatility.

Learn more
br_en_NavNode_Breakfast_Node_Coffee-makers_1080x720.jpg

en-navnod-braun-food-preparation-1080x720.jpg

br_en_NavNode_FoodPrep_Node_HB-Attachments_1080x720.jpg

en-NavCard-jug-blender-1080x720.jpg

en-NavCard-food-processors-1080x720.jpg

en-NavCard-hand-mixer-1080x720.jpg

en-NavCard-get-inspired-1080x720.jpg

en-NavCard-hand-blender-attachments-1080x720.jpg

Hand blender attachments & accessories

Hand blender attachments & accessories

Learn More
en-navnod-recipes-1080x720.jpg

Recipe collection

Fun and simple recipes from Braun.

Learn more
  1. Back to homepage
  2. Recipes
  3. Ancho chile and citrus marinade

Ancho chile and citrus marinade

Ȑ
Difficulty
ȑ
Time
 min
&
Author
lorem ipsum

Ingredients

Servings:
Makes: 2

1/4 cups olive oil
3  garlic cloves, peeled
1  navel orange, peeled
1 tablespoon lemon juice
3 tablespoon ancho chili powder
3 tablespoon Worcestershire sauce
2 tablespoon red wine vinegar
2 tablespoon dried mexican oregano
1 1/2 teaspoon granulated sugar
2 teaspoon Salt
10  black pepper
1  lemon, medium, sliced
4-5  green onions, sliced diagonally
1/2 cup cilantro leaves, or parsley leaves (optional)


Instructions

STEP 1/5

Add the first 11 ingredients to the jug and the parsley or cilantro (if using). Secure the lid to the jug. 

STEP 2/5

Select the chop program and choose the coarse texture on the dial. Press start.

STEP 3/5

Pour the mixture into a large ziploc bag or airtight container. Add the sliced lemon, green onion and meat of your choice. Press out all the air and securely close the bag or the container.

STEP 4/5

Refrigerate for at least 45 minutes or overnight.

STEP 5/5

Drain the marinade off the meat before cooking it. Cook according to your desired temperature and cooking method. 


This is a spicy marinade with complex Mexican flavors, delicious for use with skirt steak, chicken, pork or lamb. It can be used with fish and shellfish prior to grilling but reduce the marinating time to 15 minutes to cook the seafood with the citrus.

This recipe was prepared with Braun's TriForce (JB 9040).
  1. Back to homepage
  2. Recipes
  3. Ancho chile and citrus marinade

Ancho chile and citrus marinade

Ȑ
Difficulty
ȑ
Time
 min
&
Author
lorem ipsum
Servings:
Makes:2

Ingredients


1/4 cups olive oil
3  garlic cloves, peeled
1  navel orange, peeled
1 tablespoon lemon juice
3 tablespoon ancho chili powder
3 tablespoon Worcestershire sauce
2 tablespoon red wine vinegar
2 tablespoon dried mexican oregano
1 1/2 teaspoon granulated sugar
2 teaspoon Salt
10  black pepper
1  lemon, medium, sliced
4-5  green onions, sliced diagonally
1/2 cup cilantro leaves, or parsley leaves (optional)

Instructions

STEP 1/5

Add the first 11 ingredients to the jug and the parsley or cilantro (if using). Secure the lid to the jug. 

STEP 2/5

Select the chop program and choose the coarse texture on the dial. Press start.

STEP 3/5

Pour the mixture into a large ziploc bag or airtight container. Add the sliced lemon, green onion and meat of your choice. Press out all the air and securely close the bag or the container.

STEP 4/5

Refrigerate for at least 45 minutes or overnight.

STEP 5/5

Drain the marinade off the meat before cooking it. Cook according to your desired temperature and cooking method. 

Notes

Loading