Best Aqua Negra Marinade Recipes

GRILLED STEAK FAJITAS

Grilled Steak Fajitas image

These are the classic south Texas style beef fajitas: thinly sliced marinated flank steak rolled in a soft tortilla and served with all the fajita fixin's. Served at Chevys Fresh Mex in San Diego.

Provided by GREG IN SAN DIEGO

Categories Steak

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs skirt steaks
1 cup soy sauce
2 cups pineapple juice
2 tablespoons ground cumin
1 1/2 teaspoons minced garlic
1/4 cup freshly squeezed lime juice

Steps:

To marinate the steak:.
Place the meat in a resealable container.
Pour the marinade over the meat and move the meat around to make sure it's evenly coated.
Marinate in the refrigerator 6 to 8 hours.
To grill the steak:.
Place the beef on the grill, directly over the coals, and leave undisturbed until grill marks form, then rotate the meat 90 degrees to create a second set of marks.
After 2 to 3 minutes, turn the beef to cook on the other side, using the same technique to form the grill marks.
Transfer the beef to a work surface and slice.
To serve:.
Serve the steak in a soft warm tortilla, with guacamole (recipe 242317), Pico de Gallo (recipe 240039), grated cheddar cheese, shredded lettuce, sour cream, jalapeno slices, refried beans and Mexican Rice.

THE BEST EVER CARNITAS

The Best Ever Carnitas image

This is an adopted recipe from Mean Chef. This looks really great to me and can't wait to try it, as I really enjoy Carnitas. Mean Chef word's are: The special ingredient is Pepsi and this is fabulous. you can use carnitas in tortillas, serve like BBQ pork or great at a picinic on rolls. Recipe from Rio Bravo

Provided by sheriboren

Categories Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

3 lbs pork butt or 3 lbs pork shoulder
1 orange, quartered
1 teaspoon garlic, chopped
1 1/2 teaspoons ground cumin
1 teaspoon black pepper
1 cup Pepsi, plus
more Pepsi, as needed
3/4 cup oil or 3/4 cup shortening
1/4 cup paprika
2 teaspoons cayenne
2 tablespoons salt
2 teaspoons white pepper
2 tablespoons ground black pepper
2 tablespoons garlic granules
2 tablespoons chili powder
2 tablespoons oregano
1 cup soy sauce
2 cups pineapple juice
2 tablespoons cumin
2 teaspoons garlic, minced
1/4 cup fresh lime juice

Steps:

Fuego spice mix (recipe# 66927): Combine all ingredients, mixing well.
Store in an airtight container for up to 6 months.
Agua Negra Marinade (recipe# 66927): combine all ingredients with a whisk.
Stores in the refrigerator for 2 days.
Carnitas: Trim away excess fat from pork and cut into 3 inch cubes.
Dust meat with Fuego spice mix and press to adhere well.
Squeeze juice from oranges into an airtight nonreactive container, add peels, garlic,pepper, pepsi and Aqua Negra marinade- mix to combine well.
Add seasoned meat and refrigerate overnight.
Remove meat from the marinade (reserve marinade) the next day when you are ready to cook.
Heat oil/shortening in a large heavy skillet over high heat until fat is smoking; add pork and brown completely on all sides- about 15 minutes.
Add reserved marinade and simmer for about 2 hours or until pork is tender and dark brown- add additional Pepsi as needed while cooking to keep meat covered.
Remove meat and chop into 3/4 inch pieces.

Nutrition Facts : Calories 899.7, Fat 64.8, SaturatedFat 16.2, Cholesterol 149.7, Sodium 5202.7, Carbohydrate 31.3, Fiber 5.4, Sugar 15.9, Protein 50.7

AGUACHILE

Aguachile image

I first tried aguachile with freshly caught shrimp when I was visiting the small town of Ajijic, Jalisco, Mexico. Ajijic is one of the quaint towns next to Chapala Lake, which happens to be the largest fresh water lake in Mexico. I fell in love with this super spicy cold shrimp dish, marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. Serve with tostadas on the side and an optional ice cold Mexican beer to tame down the heat.

Provided by Yoly

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

1 ¼ cups fresh squeezed lime juice
4 fresh serrano chiles
⅓ cup chopped fresh cilantro
1 ½ teaspoons salt, divided, or to taste
1 pound large shrimp - peeled, deveined and butterflied
1 small red onion, thinly sliced
1 avocado - peeled, pitted, and sliced
1 cucumber, sliced

Steps:

Combine lime juice, chiles, cilantro, and 1 teaspoon salt in a blender; blend until smooth.
Divide shrimp onto 2 shallow plates.
Pour chile-lime mixture evenly over the 2 plates of shrimp. Place in the refrigerator and marinate until the shrimp turn opaque and white, 15 to 25 minutes.
Top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 33 g, Cholesterol 345 mg, Fat 19.1 g, Fiber 9.3 g, Protein 50.4 g, SaturatedFat 3 g, Sodium 2099.1 mg, Sugar 7.6 g

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