Tuesday, June 28, 2011

Mexican Marinade

Using marinades is an easy way to enhance the
flavor of meats . . . and brings a versatility to your dishes.

Great marinade for grilled chicken served paired with
mexican rice and a salad!

This is a basic recipe . . . add seasonings, garlic, peppers, onions or
whatever you prefer.  If you desire a less spicy marinade, use the plain
version of vegetable juice.

I'm not sure where this recipe originally came from . . . it is a part
of my recipe collection that I have collected over many years. 


1 (5 1/2-ounce) can spicy eight-vegetable juice
2 tablespoons lime juice
1 tablespoon vegetable or olive oil
1/4 teaspoon salt
splash of hot sauce (if desired)


Pierce meat with fork several times on both sides.

Prepare Mexican Marinade. 

Add meat, turning to coat with marinade. 

Cover dish or seal bag and refrigerate, turning meat occasionally, at least 8 hours but no longer than 24 hours.

Cook on the grill, oven or stove . . . whatever you prefer.


Catherine said...

Dear Gina, Don't you love finding old recipes. My Mom passed away many, many years ago and when I find an old recipe tucked away in a cookbook in her handwriting it is a blessing. She loved to cook and rarely used a recipe, but sometimes she would scribble something down and now it is left to be found. Anyway, I like this simple but delicious marinade. Have a good day by friend. Blessings, Catherine xo

Gina Alfani said...

Hi Catherine . . . I could so relate to your comment!

I still have my very first recipe box that I have had since junior high school. Since my Nana never used recipes, I would be by her side as she cooked dinner and write everything down. Cooking and baking fascinated me at an early age!

You have a wonderful day as well Catherine :)

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