This easy, tasty, Latin-flavored marinade is great on fresh shrimp or fish, and it
works equally well on grilled pork or chicken. I also use it for slow-roasted pork.
Toast the dried chillies in a heavy skillet over low heat or in the oven for a
few minutes, until fragrant. This will bring out the full flavor of the chillies.
Experiment with heat and taste by using différent varieties of dried chillies, or
by adding fresh cilantro and cumin to the marinade.

Ingredients

1 cup toasted, seeded, and chopped chillies (use mild dried chillies such as Ancho or Pasilla)
3 cloves garlic
2 shallots, peeled and chopped
1 tablespoon chopped Oregano
1 cup orange juice
Zest of 1 orange
1/4 cup lime juice
1/4 cup cider vinegar
1/2 cup olive oil
1 teaspoon salt
1 teaspoon fresh ground pepper

How To Make

Place chillies in a small pot of water and bring to a simmer until chillies are rehydrated and soft. Drain and cool chillies.

Place chillies in a blender or food processor with all the ingredients except the olive oil. Process until it becomes a smooth paste. Slowly add the oil until the marinade is thoroughly mixed.
Brush marinade on shrimp or fish ‘A hour before grilling. Brush on chicken or meat
2-4 hours before grilling or let marinate overnight. Season with salt and pepper before cooking.

6 chicken legs, 6 chicken thighs
2 cups cider vinegar
6 Tbsp adobo sauce (Latin sauce found in most grocery stores)
1 Tbsp salt
1 Tbsp Mexican oregano
1/2 cup cornflour
1/2 cup flour
2 cups vegetable (or EVOO) oil, seasoned with bacon grease

1. Pour vinegar and adobo sauce into a larg bowl and mix. Place chicken in bowl to marinate for about 12 hours.

2. Mix salt, oregano, cornflour and flour in bag for shaking/coating. A lockable plastic bag works great!

3. Heat oil over medium-high until it reaches 325 degrees F.

4. Coat the pieces one at a time by placing them in the bag and shaking, and place in oil, skin side down. Keeping temperature at 325 degrees, fry for about 15 minutes, flipping halfway through. When the internal temperature reaches 170 degrees, and before the crust gets too dark, remove from pan and drain on paper towel. Serve while still hot!

TIPS: Instead of cornflour, you could use a fishfry. Only be sure to adjust the salt if it is seasoned.

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