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chinagringo

Jul 25, 2010, 8:26 AM

Post #1 of 15 (9297 views)

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Mexican Marinade Question

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Maybe it is just my information sources, but in researching various marinade options for Mexican style recipes, I have noticed a lack of alcohol. Marinades from around the world often call for the introduction of some form of alcoholic beverage to aid the process. Any theories as to why this is the case in the preparation of Mexican foods?
Regards,
Neil
Albuquerque, NM

Anonimo

Jul 25, 2010, 8:59 AM

Post #2 of 15 (9293 views)

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Re: [chinagringo] Mexican Marinade Question

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Because the alcohol is better used in a beverage to accompany the food?

Buen provecho,
Anonimo

Hound Dog

Jul 25, 2010, 10:53 AM

Post #3 of 15 (9279 views)

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Re: [Anonimo] Mexican Marinade Question

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Because the alcohol is better used in a beverage to accompany the food?

Or better still, the alcohol is best utilized to marinate oneself while preparing the food reserving a bit as an accompaniment to the food at the table.

Personally, I have never found alcohol to add sufficiently to marinades to warrant its use as a marinade ingredient when it can be used alternatively to souse the cook. Now, a fine dark rum as an ingredient in baba-au-rhum is another matter.

(This post was edited by Hound Dog on Jul 25, 2010, 10:54 AM)

robt65

Jul 25, 2010, 11:03 AM

Post #4 of 15 (9273 views)

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Re: [chinagringo] Mexican Marinade Question

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Hi Chinagringo,

I don't pretnd to know the reason but in searching for a plausable reason, I came across this: "If your marinating anything with alcohol, cook the alcohol off first. Alcohol doesn't tenderize; cooking tenderizes. Alcohol in a marinade in effect cooks the exterior of the meat, preventing the meat from fully absorbing the flavors in the marinade. Raw alcohol itself doesn't do anything good to meat. So put your wine or spirit in a pan, add your aromatics, cook off the alcohol, let it cool, and then pour it over your meat. This way you have the richness of the fruit of the wine or Cognac or whatever you're using, but you don't have the chemical reaction of "burning" the meat with alcohol or it's harsh raw flavor."

Also I was unaware that one could use raw (only) pineapple and also papaya as a good tenderizer that leaves very little if any fruit taste. http://beefisfordinner.com/recipe-marinades.htm

Robt65

chinagringo

Jul 26, 2010, 11:27 AM

Post #5 of 15 (9241 views)

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Re: [Anonimo] Mexican Marinade Question

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Thanks for confirming my original inclinations on this!

While I have seen numerous marinade recipes from other countries that called for some form of liquor, beer or wine, I had never noticed a Mexican one. As Julia and the Galloping Gourmet taught us, alcohol is best used in a sauce or better yet for the cook to get sauced.
Regards,
Neil
Albuquerque, NM

chinagringo

Jul 26, 2010, 11:34 AM

Post #6 of 15 (9237 views)

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Re: [robt65] Mexican Marinade Question

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Robert:

Just went to your link and read the full opening page. Interesting that they tell you node to use alcohol (unless you cook it off) but then they offer three Fajita Marinades with all three using either tequila or beer?
Regards,
Neil
Albuquerque, NM

robt65

Jul 26, 2010, 11:43 AM

Post #7 of 15 (9234 views)

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Re: [chinagringo] Mexican Marinade Question

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Hi Chinagringo,

I agree with you, I had to read and reread it first as I thought they had a contradiction going. It sure can be confusing but here is the quote that I found there that said it all for me. "If your marinating anything with alcohol, cook the alcohol off first. Alcohol doesn't tenderize; cooking tenderizes. Alcohol in a marinade in effect cooks the exterior of the meat, preventing the meat from fully absorbing the flavors in the marinade. Raw alcohol itself doesn't do anything good to meat. So put your wine or spirit in a pan, add your aromatics, cook off the alcohol, let it cool, and then pour it over your meat. This way you have the richness of the fruit of the wine or Cognac or whatever you're using, but you don't have the chemical reaction of "burning" the meat with alcohol or it's harsh raw flavor."
I think that it could have been written a little more clearly.

Robt

Hound Dog

Jul 26, 2010, 6:40 PM

Post #8 of 15 (9208 views)

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Re: [robt65] Mexican Marinade Question

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Raw alcohol itself doesn't do anything good to meat. So put your wine or spirit in a pan, add your aromatics, cook off the alcohol, let it cool, and then pour it over your meat. This way you have the richness of the fruit of the wine or Cognac or whatever you're using, but you don't have the chemical reaction of "burning" the meat with alcohol or it's harsh raw flavor."

An idea totally without merit. As great chefs have done for years beyond counting, pour the alcohol over the meat or fowl or seafood or crepes as they are being served at and flame the dish at the table just before it is to be consumed. "...harsh, raw flavor," indeed. This flaming ritual has nothing to do with marinating prior to cooking which is another matter altogether. I would agree that there is no need to use alcohol as a component of any marinade.

(This post was edited by Hound Dog on Jul 26, 2010, 6:51 PM)

robt65

Jul 26, 2010, 6:48 PM

Post #9 of 15 (9203 views)

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Re: [Hound Dog] Mexican Marinade Question

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I haven't seen this phrase before, Hound Dawg . . . . . . is "falming ritual" a Southern Thang? (gottcha . . . . . finally!)

Smiling

Robt

(This post was edited by robt65 on Jul 26, 2010, 6:49 PM)

Hound Dog

Jul 26, 2010, 6:53 PM

Post #10 of 15 (9199 views)

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Re: [robt65] Mexican Marinade Question

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Your input is always valued Robt.

robt65

Jul 26, 2010, 6:55 PM

Post #11 of 15 (9196 views)

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Re: [Hound Dog] Mexican Marinade Question

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Not often a young pup like me gets to one up the Boss Dawg!

Anonimo

Jul 26, 2010, 11:16 PM

Post #12 of 15 (9176 views)

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Re: [robt65] Mexican Marinade Question

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Quote

Also I was unaware that one could use raw (only) pineapple and also papaya as a good tenderizer that leaves very little if any fruit taste. http://beefisfordinner.com/recipe-marinades.htm

I recently made some brochetas for a party, some of carne pastor and the other of chicken breast. Fresh pineapple juice was part of the marinade. Well. I can tell you that 12 hours is too much when piña is invloved. The bromelain enzyme tends to digest the tissues of the meat, making the texture mushy when cooked. Next time, no more than a couple of hours will be be enough.
http://mexkitchen.blogspot.com/...can-fusion-food.html

About why Tequila and beer are used in "Mexican" marinades: because the non-Mexican cooks *think* that Mexican cooks use them. My former boss, Chef S. used to put Mexican Negra Modelo Cerveza in every one of his interpreted "Mexican" dishes. I think the attitude comes from visiting only Mexican resorts while on vacation.

Provecho,
Anonimo

robt65

Jul 27, 2010, 5:36 AM

Post #13 of 15 (9165 views)

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Re: [Anonimo] Mexican Marinade Question

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My Goof Anonimo,

I should have added that I also read that both the pineapple (bromelain enzyme) and the papaya (papain enzyme) should be used quickly as they both tend to overmarinade if left too long and do indeed make any meat mushy. It is sugested to marinade with both these no longer than 45 minutes to one hour. Little buggers must move fast!

I was also surprised to see that "papain is an enzyme in papaya and the main tenderizing ingredient in Adolph’s Meat Tenderizer. You can liquefy papaya or add smashed papaya to your marinade to tenderize." http://beefisfordinner.com/recipe-marinades.htm

I found this to be a very informative site for marinades.

Robt

(This post was edited by robt65 on Jul 27, 2010, 5:37 AM)

Anonimo

Jul 28, 2010, 4:03 AM

Post #14 of 15 (9118 views)

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Re: [robt65] Mexican Marinade Question

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Robt65; I saw no goof.

Saludos,
Anonimo

robt65

Jul 28, 2010, 4:39 AM

Post #15 of 15 (9114 views)

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Re: [Anonimo] Mexican Marinade Question

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Thanks Anonimo,

You are a gentleman. But my goof (I should have fore warned) and your Quote, appear to run true in this instance.

Robt