2 large limes, juiced
½ large orange, juiced
2 tablespoons Southwest Four Spice
1-2 Jalapeno chilies, seeded and roughly chopped (If you like spicy, leave in the seeds and use both chilies.)
1 large shallot, roughly chopped
2 ounces of tequila, or 4 ounces of Mexican beer like Dos Equis or Bohemia,*
Salt and fresh ground pepper to taste
1/2 bunch of cilantro, washed, shaken dry, and chopped
2 tablespoons of fruity olive oil
* Or, you can use 1-2 ounces of rice vinegar plus 2 ounces of water.
Place all ingredients except the oil into a blender and puree. When pureed, with the motor running, drizzle in the oil slowly.
When done, use the marinade on beef, fish like swordfish, tuna, or snapper for tacos. Also goes well on chicken breasts destined for the grill for tacos. Do not marinate longer than 2-3 hours as the citruc acids will start to “cook” the fish. Pair the grilled steak or fish with fresh Pico de Gallo salsa and avocado.
YIELD: About 1 cup marinade, enough for one meal for four.
SOURCE: Chef Andrew Cohen