Recipe - Mexican Smoked Chile Marinade

1 cup Fresh orange juice
One fourth cup Fresh lime juice
5 Canned chipotle chilies;
minced plus
1 tablespoon Chipotle juice (see note)
4 Cloves garlic; minced (4
tsp)
1 teaspoon Freshly grated orange zest
2 teaspoon Dried oregano
1 teaspoon Cumin seeds
2 tablespoon Wine vinegar
One half teaspoon Freshly ground pepper
One half teaspoon Salt

Chipotles (smoked jalapeño peppers) add character to this fiery seasoning
which is often used with pork, but works equally well with other meats,
poultry, and seafood.

Combine the orange juice and lime juice in a saucepan and boil until only
One half cup liquid remains. Place this and the remaining ingredients in a
blender and purée to a smooth paste.

Spread this paste on the food to be marinated. Marinate seafood for 2
hours, poultry for 4 hours, and meat overnight, turning once or twice.

Marinated food may be sautéed on the stove top, broiled on a charcoal
grille, or roasted or broiled in the oven.

Makes 1 cup of marinade, enough for 1 One half to 2 pounds of seafood, poultry
or meat.

Note: Chipotles have a unique smokey flavor and are frequently sold canned
in tomato paste, but you may also find them dried. If you use dried
chipotle chilies for this recipe, soften them in hot water for a few
minutes, drain slightly, and add 2 Tbsp of tomato paste.

source: High Flavor LowFat Cooking by Steven Raichlen, 1992.

I've used this to marinate cut up pieces of boneless chick breast, then
stirfried them in a wok and put them in small freezer bags for use in
other recipes. (These chipotle chicken pieces even make a wild addition to
pizza topping.)

I have no idea how this marinade would work on portabellas, but it might
give you some place to start experimenting.
Posted to CHILEHEADS DIGEST V4 #169 by The Old Bear oldbear@arctos.com
on Oct 23, 1997