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This recipe is intermediate

Mexican Marinade For Mechoui Pork

10 minutes Cook time 10 minutes Prep time 1 L (4 cups) servings



On the stove

  1. Chop onion, garlic and ginger.
  2. Mix marinade ingredients the day before you plan to use it to give chilies enough time to rehydrate.
  3. Mix marinade in the blender until smooth.
  4. Pierce meat in the thickest parts (with a tenderizer or fork), coat with marinade and refrigerate for 48 hours.
  5. Thread pork onto skewers to cook.
  6. Pour any remaining marinade into a saucepan set over medium heat and cook for about 10 minutes to reduce slightly for use as a sauce or to glaze meat.
  7. Regularly brush meat with marinade during the last hours of cooking.

Nutritional value (per serving of 45 ml)

  • 61 calories
  • 1 g of protein
  • 1 g of fat
  • 10 g of carbohydrates
  • 1 g of fibre
  • 8 g of sugar
  • 247 mg of sodium
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