Tequila Marinade

A great tasting tequila marinade combined with lemon juice, lime juice and orange juice for the acidic ingredients. Garlic, onions and black pepper provide the herbs and spices for this unique flavoured marinade.

The secret to marinating steak or a pork chop is not using a cut thicker than a 3/4 inch in thickness. Marinade only penetrates the meat about 1\4 inch per side of the meat. For best results 1\2 inch cuts of beef or pork from the hip or shoulder region will yield the best results when it come to marinating.

Ingredients

Combine all of the ingredients in a bowl for the steak marinade recipe.

1/4 cup lime juice

1/4 cup lemon juice

1/4 cup orange juice

1/2 cup tequila

4 garlic cloves crushed

1 medium onion chopped

1 teaspoon black pepper

Instructions
Tequila Marinade

Combine the marinade and meat in a resealable plastic food bag, press out as much air as possible. Refrigerate for 4 to 8 hours, turning the bag occasionally to distribute meat marinade evenly. This is a great beef steak marinade.

Marinating Tips

Best to marinade in resealable plastic food bag, a bag will help to cut down on clean up and allow you to turn, to evenly distribute the marinade.

You can marinade in plastic, glass, or stainless steel containers, covered with lid.

Don't marinade in aluminum containers or foil, a chemical reaction could spoil the meat.

Don't reuse leftover marinade for other food.

Don't use marinade from raw meat unless its boiled first for several minutes.

Always marinade in the refrigerator, never at room temperature.

Tenderizing marinades penetrate about 1/4 inch into the surface of the meat.

More Great Marinade Recipes

Less tender cuts, benefit from a marinade with tenderizing ingredients (food acids or enzymes) and marinating times of 6 to 24 hours, more than 24 hours and the meat becomes mushy.

They work best on thinner cuts, under 3/4 inch, if you are marinating a large or thick piece of meat you will end up with a mushy exterior and an unaffected center. Thicker cuts can be marinated if you puncture with a fork to penetrate the meat, but this may give uneven results, with further undesirable side effects of allowing meat juices to be lost while cooking.