I used this great recipe from My recipes as a jumping off point.
As written the marinade is for about 2 -2.5 pounds of meat:
- 1 12-oz. bottle or can beer *
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 to 3 tbsp. chipotle hot sauce, such as Tabasco Chipotle Pepper Sauce, plus more for serving **
- 2 tablespoons minced garlic$
- Bier Battered addition: Crushed and beat up fresh Cilantro to get the oils and flavors out.
* I went with an American Hefe (Widmer Brother’s: Brotha from another Motha)to play it safe originally. The store did not have any single bottles of Pilners (my first choice) and I figured lighter would be better for the first go, so I passed on any of the Amber Lagers they had. Thinking about it though I think a Stout or Porter would work out well, and will most likely be the beer i use the next time I make this.
** I used the amount they listed. Going with my personal favorite El Yukateco as well as a few dashes of Cholula for good measure. If you are a fan of some spice or at least those flavors use a lot more. or dump in a small can of Chipotle pepper in adobo.
To added to the patted dry meat before grilling (I would be very heavy-handed on the dry rub personally)
- 1 1/2 tablespoons coarse kosher salt
- 1 1/2 teaspoons ground cumin
- Bier Battered additions: Dash of Adobo, and seasoned salt – but use whatever you enjoy flavor wise.
