1 cup fresh orange juice
1/4-cup fresh lime juice
5 canned minced chipotles in adobo
4 cloves minced garlic
1 teaspoon orange zest
2 teaspoons dried Mexican oregano
1 teaspoons cumin seeds (sees are best toasted before use)
1 tablespoon wine vinegar
1/2 teaspoon ground pepper
1/2 teaspoon salt
Combine the orange juice and lime juice in a sauce pan over medium-high heat and reduce to 1/2 cup.
Place reduced juice and remaining ingredients in a blender, and puree to a smooth paste.
Smooth the paste over meat, poultry or fish and allow to marinate overnight or minimally:
Seafood: 2 hours
Poultry: 4 hours
Pork, beef or lamb: 8 hours
Posted: 7/6/2009 8:25:59 AM