Orange-Achiote Marinade

Notes: Achiote paste is sold in reddish orange blocks in Latino markets; if it's unavailable, use 1 more tablespoon paprika (1 tablespoon and 2 teaspoons total). The recipe for this marinade can be doubled. It's also delicious on pork. You can make the marinade up to 2 days before using; cover and chill.

This recipe goes with Mexican Mixed Grill

Yield: Makes about 1/3 cup, enough to marinate 1 to 2 pounds meat
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 15
  • Calories from fat: 6%
  • Protein: 0.3g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 3.4g
  • Fiber: 0.0g
  • Sodium: 304mg
  • Cholesterol: 0.0mg

Ingredients

  • 1/3 cup orange juice
  • 1 tablespoon salted red achiote paste (see notes)
  • 1 tablespoon soy sauce
  • 2 teaspoons paprika
  • 1 teaspoon instant chicken bouillon
  • 1 teaspoon minced garlic
  • 1/4 teaspoon pepper

Preparation

  1. In a bowl, mix orange juice, achiote paste, soy sauce, paprika, bouillon, garlic, and pepper.
  2. Nutritional analysis per tablespoon.
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