Who knew that classic drinks like mojitos and margaritas could make such great flavorings for
meat and seafood?INGREDIENTS | YIELDS 1 CUP
1 (10-ounce) can drained diced tomatoes and green chilies
¼ cup orange juice
¼ cup tequila
¼ cup vegetable oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon grated lime peel
2 pounds boneless steak, chicken, or pork
1. In a large zip-top plastic food bag, combine all the ingredients except the meat. Mix well.
2. Add meat, seal the bag, and turn over several times to coat thoroughly.
3. Place bag in refrigerator, turning bag occasionally, 8 hours, or overnight.
4. Heat the broiler. Remove meat from marinade, reserving marinade. Place meat on the
broiler pan.
5. Broil 7′′–8′′ from heat source until desired doneness.
6. In a small saucepan, bring marinade to a boil and boil for 1 minute.
7. Serve the marinade on top of the meat.Chi-Chi's Seafood Enchiladas
Crab- or shrimp-stuffed enchiladas are a popular item on the menu at many Mexican restaurants.INGREDIENTS | YIELDS 8
1 (10-ounce) can cream of chicken soup
½ cup chopped onions
Dash nutmeg
Dash ground black pepper