MEXICAN BARBECUE RECIPE RECIPES

Name: Spicy Mexican-Style Barbecue Sauce
Yield: 2 1/2 cups (625 mL) null servings of 2 tbsp (30 mL)
Ingredients: 2 jalapeño peppers, finely chopped; 2 tbsp (30 mL) vegetable oil; 4 garlic cloves, finely chopped; 1 tbsp (15 mL) chili powder; 2 tsp (10 mL) ground cumin; 1 tsp (5 mL) cayenne pepper; 2 tsp (10 mL) ground coriander; 2 cups (500 mL) ketchup; 1/4 cup (50 mL) fresh lime juice; 1/4 cup (50 mL) brown sugar

SPICY MEXICAN-STYLE BARBECUE SAUCE - RECIPES | PAMPERED ...

Spicy Mexican-Style Barbecue Sauce - Recipes | Pampered ... image

Provided by PAMPEREDCHEF.COM

Yield 2 1/2 cups (625 mL) null servings of 2 tbsp (30 mL)

Number Of Ingredients 10

Ingredients

2 jalapeño peppers, finely chopped
2 tbsp (30 mL) vegetable oil
4 garlic cloves, finely chopped
1 tbsp (15 mL) chili powder
2 tsp (10 mL) ground cumin
1 tsp (5 mL) cayenne pepper
2 tsp (10 mL) ground coriander
2 cups (500 mL) ketchup
1/4 cup (50 mL) fresh lime juice
1/4 cup (50 mL) brown sugar

Steps:

Place jalapeños, oil and garlic into a (2-qt./1.9-L) Saucepan. Cook over medium heat 2-3 minutes or until fragrant. Add chili powder, cumin, cayenne pepper and coriander; cook 1 minute or until fragrant. Stir in ketchup, lime juice and brown Sugar. Cover, bring to a simmer and remove from heat.Cover and refrigerate some of the sauce for serving. Using BBQ Basting Brush, brush remaining sauce over surface of beef, pork or poultry every 5 minutes during last 10-15 minutes of baking, broiling or grilling.

MEXICAN MARINADE BARBECUE RECIPE - FOOD.COM

Mexican Marinade Barbecue Recipe - Food.com image

This marinade can be used on practically any meat or Mexican-style dish. You'll get a great lime and cilantro flavor without overpowering the flavor of the meat. I made this marinade and used is on boneless chicken thighs and thin sliced sirloin steaks. Everyone loved it! I soaked both the chicken and steak all day and we ate it without any other seasoning. And the leftovers were even better the next day and even a few days later!

Total Time 15 minutes

Prep Time 15 minutes

Yield 2 cups

Number Of Ingredients 10

Ingredients

1/3 cup cider vinegar
1/3 cup white vinegar
1/3 cup olive oil
1/3 cup fresh cilantro, chopped
6 garlic cloves, minced
1 lime, juice of
2 tablespoons cumin
1 tablespoon black peppercorns
1 tablespoon dried oregano
1 teaspoon salt

Steps:

Combine all ingredients and mix well. This marinade works best if it is made a day in advance so the flavors can blend. Marinate beef, lamb and pork for about 6 hours, poultry for 4 hours and fish for 1 hour.
My Note: We have steak grilled on the bbq once a week so I decided to experiment with different marinades, to taste the differences and ultimately choose a suitable marinade as a main choice. I wasnt sure about how this marinade was going to turn out, although I did think that the ingredient combinations were interesting enough to give this a go. Now on to the review: What I noticed was the aromatic citrus flavour of the meat, it was not overly strong in flavour but it was not subtle either. It had a definite taste and flavour. Now I like to eat my steaks medium rare with the centre pink and some blood, this worked actually quite well because the blood had a lemon with a subtle garlic kind of flavour to it which was quite refreshing. I would recommend this marinade to anyone who wants a refreshing, citrus, lemon + subtle garlic with hints of herb flavoured steak. I had sauce on the side but honestly the steak tasted better without it, the marinade was that good.
I combined the ingredients and only had them combine for 1/2 hour; marinate the pre-cut chicken breasts for 2 hours and the chicken was wonderfully tasty! The meat turned out so tasty thanks to this marinade! I didn't let the marinade sit at all before putting the steaks in, but I let the meat soak for 8-10 hours. I had made it to make beef tacos and almost decided to just eat the meat plain instead!

Nutrition Facts : Calories 391.6, FatContent 37.6, SaturatedFatContent 5.2, CholesterolContent 0, SodiumContent 1182, CarbohydrateContent 12.1, FiberContent 2.7, SugarContent 1, ProteinContent 2.4

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