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  2. Recipes
  3. Ancho chile and citrus marinade

Ancho chile and citrus marinade

Ȑ
Difficulty
ȑ
Time
0 min
&
Author
lorem ipsum

Ingredients

Servings: 0
Makes: 1.5 ml

0.25 cup 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
1.5 teaspoon granulated sugar
2 teaspoon salt
10 grinds black pepper
1  lemon, medium, sliced
4-5  green onions, sliced diagonally
0.5 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

Show me the recipe
Ȑ
Difficulty
ȑ
Time
0 min
&
Author
Show me the recipe
lorem ipsum
Servings:0
Makes:1.5 ml

Ingredients


0.25 cup 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
1.5 teaspoon granulated sugar
2 teaspoon salt
10 grinds black pepper
1  lemon, medium, sliced
4-5  green onions, sliced diagonally
0.5 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

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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