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1 Cup Fresh Orange Juice
2 Tsp Oregano
1/4 Cup Fresh Lime Juice
1 Tsp Cumin
6 Canned Chipotle Chilies, minced
2 TBS Wine Vinegar
4 Cloves of Garlic
1 Tsp Salt
1 Tsp Freshly grated Orange Rind
1 Tsp Black Pepper
Combine the Orange juice and Lime juice in a small saucepan and boil until reduced to 1/2 cup. Place juice and remaining ingredients into blender and blend thoroughly. If marinade is to thick, thin with additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat overnight, turning a couple of times.
2 Tsp Oregano
1/4 Cup Fresh Lime Juice
1 Tsp Cumin
6 Canned Chipotle Chilies, minced
2 TBS Wine Vinegar
4 Cloves of Garlic
1 Tsp Salt
1 Tsp Freshly grated Orange Rind
1 Tsp Black Pepper
Combine the Orange juice and Lime juice in a small saucepan and boil until reduced to 1/2 cup. Place juice and remaining ingredients into blender and blend thoroughly. If marinade is to thick, thin with additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat overnight, turning a couple of times.
