The best part about having moonshine in your liquor cabinet: you’ve got a fiery spirit that will put hair on your chest or make your skirt blow up. The worst part about having moonshine in your liquor cabinet: you’ve got a fiery spirit that puts more hair on your chest than needed or makes your skirt blow up at the wrong time.
The solution…find creative ways to reduce your quantity of moonshine without having to endure the burn of enjoying the spirit straight out of a Ball jamming jar.
One result…a substitution of one fiery substance for another.
Now chipotles in adobe are well known for creating unforgettable amounts of heat in any marinate or dish. But because of its high alcohol proof the correct amount of moonshine helps to cuts through that chipotles’ heat, producing a balanced marinate of flavor and spice. When I tested the following marinate on chicken the complexity of the marinade’s spices was apparent on the front half of the palate, followed by the high heat of the chipotles in the middle, which ebbed into a comforting warming afterglow.
Make no mistake this marinate has a kick to it. However, it might just be one of the most complex fiery concoctions you’ve ever savored.
- 1 can of chipotles in adobe (7 oz)
- 4-5 cloves of garlic
- 1 cup of brown sugar
- Juice of 2 limes
- 1 tbsp oil olive
- 1/2 cup moonshine
- 1/3 cilantro
- Pinch of salt
- It’s a marinate so you can keep things pretty simple here….
- Toss all the ingredients into a food processor and hit puree. Bam! Now what to marinate???
- How about some chicken…hack some up.
- Toss that chicken or what every meat you choose into a plastic bag along with the marinate. Seal and allow the meat to soak up the ridiculous spiciness for at least one hour…longer the better though.
- Time to cook. Dump the marinated meat into a large frying pan over medium heat.
- Cook that meat til the desired/safe temperature has been reached.
- Pile the marinate meaty goodness onto your favorite pizza, in your taco of choice, or stuffed in the perfect burrito. (Recognize that topping? Yellow Pico de Gallo baby).
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