Recipe by PaulaG
This is a Cuban classic and makes a wonderful marinade for meats and poultry. Traditionally this is made with sour oranges. If those are not available, this version is great! The recipe comes from Beyond Gumbo.
Top Review by candrewsak
No stars - either way, since I haven't tried this particular version. This type of marinade doesn't work well with chicken, even if long-soaked. It's great with beef (flank/skirt,) since it is very porous, but chicken is too dense. If using with chicken, soak it overnight, and save back the liquid to brush on in the final few minutes of cooking to get the best flavor. Heat the remaining juice (to kill chicken germs) and have it on the table for extra flavor.
- 1⁄4 cup lime juice, fresh squeezed
- 1⁄2 cup orange juice, fresh squeezed
- 1⁄2 cup olive oil
- 1 teaspoon dried oregano
- 6 garlic cloves, pressed
- salt, to taste
- black pepper, fresh ground, to taste