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| 10 x ca. 30 g | Can Chi Chi diced tomatoes |
| | And green chilies, drained |
| 1/4 Tasse | orange juice |
| 1/4 Tasse | Tequila |
| 1/4 Tasse | vegetable oil |
| 2 Esslöffel | lime juice fresh |
| 1 Esslöffel | honey |
| 1 Teelöffel | garlic minced, fresh |
| 1 Teelöffel | lime peel grated |
| 2 x ca. 450 g | Pork tenderloin, or |
| | Chicken breasts, or |
| | Beef tenderloin, or |
| | Flank steak |
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In large recloseable plastic food bag, combine all ingredients except meat. Mix well.
Add meat, seal the bag and turn over several times to coat meat thoroughly. Place bag in refrigerator, turning bag occasionally 8 hours or overnight.
Preheat broiler.
Remove meat from marinade; reserve marinade. Place meat on broiler pan. Broil 7 to 8 inches from heat source until desired doneness. In small saucepan, bring marinade to a boil, boil one minute. Serve marinade with the meat.
Marinade and 2 lbs of meat should serve 6 - 8 people.
Chi Chi Booklet
== Courtesy of Dale & Gail Shipp, Columbia Md. MMMMM
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