LAURIE'S TEQUILA MARINADE
This is a very flavorful marinade that will make the toughest cuts of meat melt in your mouth.
Provided by LAURIE0299
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- In a blender, combine tequila, Worcestershire sauce, teriyaki sauce, dried pepper, black pepper and salt. Blend until smooth. Pour over your favorite cut of meat and marinate for 8 to 24 hours.
Nutrition Facts : Calories 83 calories, Carbohydrate 8.2 g, Protein 1.4 g, Sodium 1191.1 mg, Sugar 5.7 g
TEQUILA LIME MARINADE
This marinade has a little kick to it. It's best if used to marinate overnight. I slow cook chicken in a crock pot in marinate for 8 hours and then add to red chili. I won a chili cook off using this recipe.
Provided by wire1ess
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients together.
- Let the mixture sit, preferably overnight, but at least for 2 to 3 hours.
- Shake the mixture well, then reserve 1/2 cup to use as a baste.
- Marinate white meats such as chicken or pork for up to 2 hours. Fish and shellfish should marinate for 45 minutes. Shake the food often while it marinates.
- When grilling marinated food, use reserved marinade as a baste during the second half of cooking.
- Discard used marinade when you start cooking.
TEQUILA CITRUS MARINADE
Make and share this Tequila Citrus Marinade recipe from Food.com.
Provided by Miss Annie
Categories Fruit
Time 15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a bowl, pour in the olive oil, tequila, and citrus juice.
- Ream the limes to get all the juice and add enough orange juice to get a full cup.
- For herbs, remove the leaves and put them whole in the marinade.
- Add jalapeno.
- Add the zest of one lime and an orange.
- Add salt and pepper.
Nutrition Facts : Calories 241.4, Fat 27.1, SaturatedFat 3.7, Sodium 79.1, Carbohydrate 0.5, Fiber 0.3, Sugar 0.3, Protein 0.1
GRILLED TEQUILA GARLIC LIME FLANK STEAK
Steps:
- Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
- Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
- Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
- Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
- Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.
TEQUILA LIME MARINATED SHRIMP
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside.
- Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes.
- Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss.
- Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing.
TEQUILA LIME CHICKEN
Steps:
- Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
- Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Nutrition Facts : Calories 277 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 93 milligrams, Sodium 419 milligrams, Carbohydrate 4 grams, Protein 31 grams, Sugar 1 grams
TEQUILA MARINATED LONDON BROIL
Steps:
- In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking.
- Preheat grill to high.
- Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak).
- Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro.
TEQUILA MARINADE
This came from Bon Appetit and is just superb!!! I can't stress how wonderful this marinade is!!! It originally calls to be a beef marinade, but I think would be good with pork or chicken, too.
Provided by crispychick
Categories < 15 Mins
Time 5m
Yield 4 lbs meat, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients and marinate meat for 2-4 hours.
- (If a flank steak, do even longer- up to overnight).
TEQUILA-MARINATED BEEF FAJITAS
For Garnish: Guacamole For the garnish I suggest fresh Mexican salsa, sour cream and finely chopped fresh cilantro.
Provided by annconnolly
Categories Mexican
Time P1DT35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Trim the excess fat from the meat and cut it crosswise into long strips about 1/2 inch wide. Place the strips in a shallow, nonreactive dish. In a bowl stir together the lime juice, 1/3 cup oil, tequila, cumin, oregano, pepper and garlic. Pour over meat, coating each piece well.
- Cover with plastic wrap and refrigerate for 24 hours, turning the meat over a few times. In a heavy frying pan or a griddle over medium heat, warm the 1 tablespoon oil. Cook the onion, stirring, until well browned, 6 to 8 minutes. Transfer to a plate and keep warm.
- Place the same pan or griddle over high heat. Drain the meat well, reserving the marinade. Add the meat to the pan or griddle and cook, turning once and basting with the leftover marinade, until done to your liking, about 2 minutes on each side for medium-rare. Transfer to the plate holding the onions and keep warm.
- Heat the tortillas, turning once, on the same pan or griddle, about 10 seconds on each side. Alternatively, wrap in plastic wrap and place in microwave oven for about 30 seconds. Just before serving gently heat the refried beans in heavy saucepan. Cover and keep warm. Arrange the meat, onions and tortillas on a warmed platter. Place the refried beans, guacamole, salsa, sour cream and cilantro in separate dishes on the side. Diners can prepare their own fajita according to their liking.
TEQUILA-MARINATED HAM STEAKS
Make and share this Tequila-Marinated Ham Steaks recipe from Food.com.
Provided by msgearhart
Categories One Dish Meal
Time 22m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 7
Steps:
- To make the marinade: In a small bowl, combine the tequila, lime juice, orange juice, 2 tbsps of the brown sugar, cumin, and jalapeno. Stir until the sugar is dissolved.
- Place the ham steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place in a baking dish, making sure the jalapenos are evenly distributed over both steaks.
- Refrigerate for 4-6 hours, turning the steaks once. Allow the steaks to stand at room temperature for 20-30 minutes before grilling.
- Remove the steaks and the jalapenos from the marinade and reserve the marinade. Pour the marinade and a few of the jalapeno slices into a small saucepan. Bring to a boil and boil for 1 full minute. Set aside 1/2 cup of the liquid for basting the ham. To the remaining liquid, add the remaining 1 tbsp brown sugar. Reduce the heat to medium and cook the liquid until it has reduced to about 1/3 cup, about 5 minutes.
- Nick the edges of the ham steaks, making small cuts through the fat every 2-3 inches around the perimeter, Grill over Direct Medium heat until the ham is nicely marked and crispy on the edges, about 12 minutes, turning once. Brush with some of the reserved marinade after turning.
- Transfer the ham to a cutting board and cut into serving-size pieces. Drizzle the reduced marinade over the top and garnish with jalapenos. Serve warm.
Nutrition Facts : Calories 49.2, Fat 0.3, Sodium 4.4, Carbohydrate 11.9, Fiber 0.2, Sugar 10.3, Protein 0.5
TEQUILA MOCKINGBIRD MARINADE
Categories Sauce Tequila Lime Triple Sec Summer Bon Appétit
Yield Makes about generous 3/4 cup
Number Of Ingredients 9
Steps:
- Mix all ingredients in small bowl. Let stand 15 minutes. (Can be prepared 1 day ahead.) Cover and refrigerate.
- Marinate poultry 1 to 3 hours and seafood 30 minutes in refrigerator. Drain (do not pat dry) and grill. Boil remaining marinade in heavy small saucepan 1 minute. Drizzle some of marinade over poultry or seafood just before serving.
GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE AND CHERRY TOMATO RELISH
Categories Tequila Beef Tomato Marinate Low Carb Lime Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
- Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.
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