Mexican Marinade

Side shot of a bag of marinated chicken.

4.46 from 24 votes

Introducing the BEST EVER Mexican Marinade. Combining a variety of spices with olive oil, Worcestershire sauce, and fresh lime juice - this marinade will be your go-to for all your Tex-Mex recipes.

Course Side Dish

Cuisine Mexican

Keyword best marinade, tex-mex marinade

Prep Time 10

Total Time 10

Servings recipe (for 3 pounds of meat)

Calories 1106kcal

Author Sue Ringsdorf

Ingredients

1 Tablespoon chili powder
1 Tablespoon cumin
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
1 Tablespoon granulated sugar
1/2 cup olive oil
3 Tablespoons Worcestershire Sauce
1 large lime - freshly squeezed

Instructions

Add dry ingredients to bowl. In a small bowl or jar, combine the dry ingredients – the chili powder, cumin, garlic powder, red pepper flakes, kosher salt, ground pepper, and sugar.
1 Tablespoon chili powder, 1 Tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 Tablespoon granulated sugar
Add wet ingredients. Add the olive oil, Worcestershire sauce, and freshly lime juice.
1/2 cup olive oil, 3 Tablespoons Worcestershire Sauce, 1 large lime
Whisk ingredients. Use a wire whisk to mix the ingredients together very well.
Add marinade to meat. Pour the marinade over the meat, and massage it into the meat.
Let rest. Make sure you let the meat marinate for several hours, or even overnight.

Notes

We use this marinade for chicken, beef, pork, and shrimp. It makes the best marinade for any Tex-Mex dish.
You can marinate the meat for up to 24 hours in the refrigerator.
This can also be combined with meat, and frozen up to three months.
I always use a resealable bag, and place it in a pan in the refrigerator. The marinade is BRIGHT orange, and will make a huge mess in your fridge if it’s not sealed correctly. Trust me. I’ve made a few orange messes in my kitchen.

Nutrition