¼cuptequilamay substitute chicken broth or cactus juice
½cupolive oil
1cuporange juice
5limesjuice only
½cuppineapple nectaror juice, do not use juice from a fresh pineapple
¼cupcilantrochopped
Instructions
In a bowl combine the dark chili powder, smoked paprika, garlic powder, coriander, cumin, and salt. Whisk together to distribute evenly.
Next whisk in all the wet ingredients. Pour in the Worcestershire sauce, tequila, olive oil, orange juice, lime juice, and pineapple juice.
Add the chopped cilantro.
Use immediately, or store for up to two weeks in the refrigerator.
Notes
This recipes makes enough marinade for 3-4 pounds of meat. This is best when you can give the meat overnight to marinate. You can use this for steak fajitas using skirt steak or thinly sliced sirloin tip.