Mexican Marinated Chicken or Pork

For the Marinated Meat

The corn starch helps the spices cling to the meat like barnacles to a hull, creating a better crust when cooking

Ingredients

• 1 pound chicken or pork (boneless, skinless)
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 teaspoon corn starch

Instructions

1. Combine all marinade ingredients (garlic through corn starch) in a bowl and mix well to form a paste.
2. Slice chicken or pork into thin strips, approximately 1/4 inch thick for even cooking.
3. Add meat to the marinade and toss thoroughly to coat all pieces evenly.
4. Cover and marinate in the refrigerator for at least 2 hours, or up to 24 hours for maximum flavor.
5. Heat a grill or skillet over medium-high heat. Cook meat for 10-15 minutes, stirring occasionally, until fully cooked (165°F for chicken, 145°F for pork).
6. Let rest for 5 minutes before serving in tacos, burritos, or bowls.

Prep: 15 min • Cook: 15 min • Wait: 2 hours