1 cup fresh orange juice
1/4 cup fresh lime juice
5 canned chipotle chilies, minced, plus 1 tablespoon juice
4 cloves garlic, minced
1 teaspoon freshly grated orange zest
2 teaspoons dried oregano
1 teaspoon cumin seeds
2 tablespons wine vinegar
1/2 teaspoon each salt and freshly ground black pepper or to taste
Combine the orange juice and lime juice in a saucepan and boil until only 1/2 cup liquid remains. Place this and the remaining ingredients in a blender and puree to a smooth paste. Spread this paste on the food to be marinated. Marinate seafood for 2 hours, poultry for 4 to 6 hours, and meat overnight, turning once or twice. Makes 1 cup, enough marinade for 1 1/2 to 2 pounds seafood, poultry, or meat.
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