Servings 1 serving
- 1/4 cup olive oil (good quality; see notes)
- 1/3 cup orange juice (freshly squeezed)
- 1/3 cup lime juice (freshly squeezed)
- 1/3 cup grapefruit juice (freshly squeezed)
- 8 cloves garlic (pressed; see notes)
- 2 tsp kosher salt
- 1 tsp black pepper (freshly ground recommended)
- 2 tsp dried oregano (Mexican preferably)
- 1 yellow onion (medium, finely chopped)
- 1 Tbsp chopped fresh cilantro (optional; not traditionally added but I love the complexity it brings)
In a large bowl, combine all of the ingredients except the oil. Set aside.
Heat the oil in a large sauce pan until it's medium hot, about 225F to 250F. If you don't have a thermometer, heat it over medium-high heat until the first whiff of smoke. Remove from heat.
Pour the juice mixture into the heated oil while constantly whisking. Do it slowly and carefully, keeping the juice bowl very low over the pan with oil. You may want to wear oven mitts to protect your hands from hot oil splashes.
Cool the finished marinade to room temperature. Then cover and refrigerate. The marinade can be stored in a fridge for up to 2 weeks.
For best results, use Seville oranges (also known as sour oranges) when they are in season, January to March. Otherwise, use the substitute combination of orange, lime and grapefruit juice.
Increase the amount of olive oil to 3/4 cup if the meat is lean and will be grilled. For oven cooking 1/4 cup of oil will suffice otherwise the pan juices will be too rich to use as a sauce.
For best results, mash the garlic with with the salt and pepper until it turns into a paste. Use a mortar and a pestle for that.
Calories: 661kcal | Carbohydrates: 44g | Protein: 4g | Fat: 54g | Saturated Fat: 7g | Cholesterol: 0mg | Sodium: 4665mg | Potassium: 643mg | Fiber: 4g | Sugar: 21g | Vitamin A: 165IU | Vitamin C: 102.3mg | Calcium: 112mg | Iron: 2.2mg