El adobo mexicano definitivo para pollo (o arrachera)

Ingredientes

• 1/4 cup vegetable oil
• 1/2 cup red wine vinegar (or substitute white vinegar)
• 1/3 cup lime juice (freshly squeezed)
• 1/3 cup orange juice (freshly squeezed)
• 2 tbsp garlic (minced)
• 1/2 head of cilantro (roughly chopped)
• 1 medium onion (yellow)
• 1/2 red bell pepper (chopped in large chunks)
• 1-2 jalapenos (use 2 if you prefer spicier food)
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp Mexican oregano
• 1/4 tsp ground cloves
• 1 1/2 tbsp kosher salt
• 1 tbsp pepper

Preparación

1. 1

   Place all ingredients in a blender. Blend until mostly smooth (marinade will still have texture, but should not have any large chunks).

2. 2

   Marinate chicken or skirt steak for 8 hours or overnight. Makes enough marinade for 5-6 lbs of meat. Grill and serve in tacos, burritos, bowls, or nachos.

3. 3

   Freezer option: Pour marinade over meat and freeze in ziptop bag. Thaw meat overnight in the fridge or at room temperature for several hours the day of serving. Grill and serve.