Aqua Negra Marinade Recipes

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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

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

AQUA NEGRA MARINADE



Aqua Negra Marinade image

A fabulous flavorful marinade for Carnitas, Fajitas, flank steak and chicken. Marinate from 1 hour to overnight. Recipe from Rio Bravo.

Provided by SusieQusie

Categories     Low Cholesterol

Time 10m

Yield 3 1/4 cups

Number Of Ingredients 5

1 cup soy sauce
2 cups pineapple juice
2 tablespoons cumin
2 teaspoons garlic, minced
1/4 cup fresh lime juice

Steps:

  • combine all ingredients with a whisk.
  • Stores in the refrigerator for 2 days.

Nutrition Facts : Calories 155.8, Fat 1.1, SaturatedFat 0.1, Sodium 4960, Carbohydrate 28.5, Fiber 1.5, Sugar 17.3, Protein 10.7

CHEVY'S CARNITAS



CHEVY'S CARNITAS image

Yield 6-8 servings

Number Of Ingredients 23

3 lbs pork butt or 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 shortening
Fuego spice
1 TB paprika
1/4 teaspoons cayenne
2 teaspoons salt
1/2 teaspoons white pepper
1/2 tablespoons ground black pepper
1 teaspoon garlic granules
1 teaspoon chili powder
1 teaspoon oregano
Agua Negra Marinade yields 3 1/4 cups use 1 cup
1/2 cup soy sauce
1 cups pineapple juice
1 tablespoons cumin
1 teaspoons garlic, minced
2 TB fresh lime juice

Steps:

  • 1. Fuego spice mix Combine all ingredients, mixing well. 2. Store in an airtight container for up to 6 months. 3. Agua Negra Marinade (recipe# 66927): combine all ingredients with a whisk. 4. Stores in the refrigerator for 2 days. 5. Carnitas: Trim away excess fat from pork and cut into 3 inch cubes. 6. Dust meat with Fuego spice mix and press to adhere well. 7. Squeeze juice from oranges into an airtight nonreactive container, add peels, garlic,pepper, pepsi and Aqua Negra marinade- mix to combine well. 8. Add seasoned meat and refrigerate overnight. 9. Remove meat from the marinade (reserve marinade) the next day when you are ready to cook. 10. 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. 11. 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. 12. Remove meat and chop into 3/4 inch pieces.

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