If you like your food to have a little heat, this spicy and smoky marinade is sure to become a go-to. Use more or less chipotles as you wish to adjust the heat level. Leftover chipotles keep well in the freezer.
TOOL: 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 4 servings)
| 6 to 8 | CANNED CHIPOTLE CHILES IN ADOBO SAUCE |
| 2 | TABLESPOONS CANOLA OIL |
| 2 | TABLESPOONS FRESHLY SQUEEZED LIME JUICE |
| 1 | GARLIC CLOVE, MINCED |
| 1 | TABLESPOON PACKED LIGHT BROWN SUGAR |
| ¼ | TEASPOON GROUND CUMIN |
| ⅛ | TEASPOON MEXICAN OREGANO (SEE [>]) |
| KOSHER SALT |
FORCE the chipotles through a fine-mesh sieve to remove the skins and seeds. Measure the chipotle puree, oil, lime juice, garlic, brown sugar, cumin, and Mexican oregano into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt.
SUGGESTED USES: chicken breasts, pork ribs or chops, or beef steaks (marinated 2 hours to overnight) or salmon fillets or shrimp (marinated 20 to 45 minutes), grilled
GRILLED RIB-EYE OR STRIP STEAKS
FOR 4 SERVINGS, add 4 boneless rib-eye or strip steaks (1 to 1¼ inches thick) to the Chipotle Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the steaks from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 12 to 14 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Tent the steaks with foil and let rest for 5 to 10 minutes before serving.
Serve the steaks with guacamole and any other side dishes that you might serve with Mexican food or barbecue.