Mexican Marinade |
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2 garlic cloves, peeled
1/4 teaspoon black peppercorns
1/4 cup white vinegar
3 tablespoons vegetable oil
Pinch of ground cumin seeds
1/4 teaspoon dried oregano
Salt to taste
Printable Format1/4 teaspoon black peppercorns
1/4 cup white vinegar
3 tablespoons vegetable oil
Pinch of ground cumin seeds
1/4 teaspoon dried oregano
Salt to taste
In a blender, grind all ingredients. Rub raw meat with this marinade.
Cover with plastic wrap and chill for at least three hours before cooking. Cook as desired.