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Adobe, Mexican Smoked Chili Marinade

Ingredients: 3 Oranges -- juice of 2 Chipotle chiles -- (canned) 3 Centiliter(s) Garlic -- finely chopped 2 Teaspoon(s) Oregano -- crushed 1 Teaspoon(s) Cumin seeds 1 Teaspoon(s) Cloves of Garlic, unpeeled 2 Tablespoon(s) Wine vinegar Directions: Combine orange and lime juices, chilies garlic, oregano, cumin, black pepper, vinegar and salt in blender. Puree until smooth. Makes enough marinade for l l/2 to 2 pounds meat or chicken.
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Recipe By : The Complete Poultry Cookbook From: Motzko@ix.Netcom.Com (Paulette L.Date: 2 Bourbon marinade (all-purpose) Mix all ingredients in a large glass or earthenware bowl until well blended. Add meat to marinade. Refrigerate for 8 hours or overnight, turning 4 times. (Makes 6-1/2 to 7 cups) This makes enough to marinate 6-7 lbs of any big or small game Barbeque sauce - mexican Mix well and allow flavors to blend for one hour or more. Marinades (see specific marinade names) 1. thyme, shallot, lemon (for beef, chicken, lamb, seafood) 2. fresh herb and garlic (beef, chicken, fish and lamb) 3. rosemary balsamic (beef, lamb, pork) 4. tandoori (chicken, fish, pork, shrimp) 5. Thai (chicken, fish, scallops, shrimp and other Fat-free chili beans Boil onions, carrots, and garlic in 1/2 cup of water until tender. Add spices, tomato sauce, and tomato paste, and simmer on medium-low heat for 15 minutes or so. Add rice and beans. Simmer for an additional 15 minutes. Makes about 4 servi