Categoría: Marinados para barbacoa

El perfecto adobo salado o dulce marca una gran diferencia. Aprende los secretos del auténtico sabor con estas recetas de marinada para barbacoa.

Por Ane Goñi Salaverri

Receta de cuartos de muslo de pollo a la parrilla

Estos muslos de pollo a la parrilla no sólo son jugosos y deliciosos, sino que también son muy económicos. Los muslos de pollo se marinan durante unas 4 horas y luego se asan a la perfección. Utiliza patas de pollo enteras o cuartos de pata en la receta. El adobo es una mezclación de aceite y vinagre, ketchup, salsa Worcestershire y otros condimentos y especias.

Por Ane Goñi Salaverri

Receta de salsa barbacoa china (Char Siu)

La salsa barbacoa tradicional china no contiene tomates pero sí muchos sabores fantásticos. Esta salsa espesa funciona perfectamente en cualquier comida asada o ahumada, pero como la mayoría de las salsas de barbacoa puede quemarse fácilmente debido al contenido de azúcar. Así que úsenla sólo al final de la cocción. Pruebe esta deliciosa salsa en lomo de cerdo, costillas de cerdo, pollo y pechuga de pavo.

Por Ane Goñi Salaverri

Receta de costillas de cordero asadas y ahumadas

Estas costillas de cordero cortadas a la francesa se marinan en un sabroso adobo de hierbas-Dijón, y luego se asan a la parrilla a la perfección. Esta receta es simplemente un delicioso manjar para ocasiones especiales, pero lo suficientemente simple para una comida familiar.

Por Ane Goñi Salaverri

Receta clásica de adobo de bistec

A high-quality steak doesn’t need any help. A not-so-great steak, on the other hand, can definitely benefit from a good marinade. If you are grilling a steak, particularly leaner cuts like flat-iron, skirt, or flank steak, then it is wise to marinate them first. This steak marinade recipe is considered a wet marinade (versus a dry rub) and provides just enough acid to help tenderize 1 1/2 pounds of steak but also infuses the outer layer with delicious flavor. If you will be grilling more than 1 1/2 pounds of meat, simply double, triple, or quadruple the marinade ingredients. 1:11 Click Play to See This Classic Steak Marinade Recipe Come Together

Por Ane Goñi Salaverri

Receta de marinada mexicana

When you are preparing a Mexican-style dish, this marinade can be used for any type of meat, poultry, fish, or seafood. The lime and cilantro flavor blend well together and is not too overpowering. While it has some spice, you can adjust the heat level by using more or less of the ancho chile powder. While many people love cilantro, it has its detractors, as well. Check with your guests about whether to include it or not. Marinades such as this one tenderize and enhance flavor. An acid is used (in this case, white vinegar, and lime juice) to help break down tougher tissues. But left for too long, the meat or seafood can become overly tenderized and end up mushy. As well, this tenderizing action allows the tissues to bring in more fluid, so it won’t dry out as rapidly when grilled. The salt, spices, and herbs add flavor. You should marinate in a container made of glass or food-grade plastic (including sealable plastic bags). Don’t marinate in a metal container as the acid can act on it and it can result in off-flavors as well as possibly etching the container.

Por Ane Goñi Salaverri

Receta de adobo de jalapeño y ajo

This marinade combines the flavor of jalapeno with garlic and adds spice to any cut of meat or vegetable. Don’t worry about it being too hot; once seeded, jalapenos lose much of its heat. However, feel free to adjust the number of peppers used to suit your tastes or simply leave the seeds in for a hotter marinade.

Por Ane Goñi Salaverri

Receta de escabeche de falda ahumada

Cola actually makes a great marinade, particularly for beef, and especially for brisket. The acid in the cola tenderizes the meat and the sweet adds flavor. This brisket marinade rounds that out with a little garlic, some oil to balance the acid and some Worcestershire sauce for extra flavor and you have a great smoked brisket marinade.