Latino Chipotle Pepper Sauce Marinade

Ingredients Weight Measure
Olive oil 1/4 cup
Onion, granulated 2 tsp.
Dry white wine 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 5 Tbsp.
Garlic, minced 2 oz.
Lime juice 2 Tbsp.
Orange juice 1/2 cup
Cilantro, fresh, chopped 2 tsp.
Oregano, dry 1 tsp.
Salt 2 tsp.
Cumin, ground 1-1/2 tsp.
Ingredients Weight Measure
Latino Chipotle Pepper Sauce Marinade, divided (recipe above) 2 cups
Chicken breasts, skinless, boneless 30 oz.
Boston lettuce, cleaned 30 pieces
Yellow rice, cooked, hot 1-1/2 qts.
Chipotle black beans 1-1/2 qts.
Red onion, minced, marinated 2-1/2 cups
Sour cream 1 pt.
Cheddar cheese, shredded 10 oz.
Cilantro, fresh, chopped, for garnish 1/3 cup


  1. To prepare the Latino Chipotle Pepper Sauce Marinade, combine all ingredients and mix well.
  2. Pour marinade over your choice of chicken, pork, steak or shrimp. Marinating times: Steak: 24 hours; Chicken and Pork: 8-12 hours; Shrimp: 3-4 hours.
  3. Place chicken breasts in 1-1/2 cups Latino Chipotle Pepper Sauce Marinade and let marinate for 10-12 hours in refrigerator. Use the remaining 1/2 cup to marinate the red onions 3-4 hours.
  4. Grill chicken, using excess marinade to coat chicken while grillling. When done, finely julienne and divide into 5-oz. portions.
  5. Place a 5-oz. portion of chicken onto a lettuce leaf placed on each platter. Pile 5 lettuce leaves over each other and place on the platter.
  6. Place 1 cup rice, 1 cup black beans, 3 oz. sour cream, 1/2 cup red onions and 2 oz. cheddar cheese on the platter. Garnish with fresh chopped cilantro and serve.

Yield: 5 servings