Put the 1 tsp salt, 1 tsp cumin, 2 tsp oregano &, 1/2 cup olive oil in a gallon ziplock. Add the other ingredients as we prep each of them.
Crush the garlic to break apart.
Rough chop on 4-6 cloves. TIP: crush each clove with your palm to make it easier to peel the skin off.
Dice onion. TIP: to see a video demo of an easy way to dice onions view my "Make Fresh & Simple Chipotle Salsa" guide
Chop non-leafy portion of stem off..
Then rough chop..
Citrusy goodness ready to be juiced!! TIP: zest the oranges and lines before cutting them to give the marinade more flavor (I forgot to zest this time).
Approx 1/2 cup lime juice with 1 - 1.5 cups orange juice. Combine everything in ziplock. TIP: you can sub OJ & bottled lime juice but I prefer fresh. Plus, I enjoy the prep process of cooking. :-)
Add meat to bag & get ready for some great food!! TIP: using citrus in marinades starts the cooking process - 1-3 hours is plenty. A few more hours is fine but I would avoid overnight.
- 5.0 Oranges
- 3.0 Limes
- 0.0bnch Cilantro
- 5.0 Garlic cloves
- 1.0tsp Kosher salt
- 1.0tsp Cumin
- 2.0tsp Oregano (dried)
- 1.0tsp Black Pepper
- 0.0c Olive oil
- 0.0 Onion
- 1.0 Gallon size ziplock bag