Juice of 9 fresh limes
1 cup red wine vinegar
1 cup vegetable oil
4 bunches cilantro ( stems included, just clean and trim )
9 medium sized shallots ( whole peeled )
3/4 cups dark chili powder
3/4 cups ground cumin
1/4 cup white sugar ( can substitute honey )
1 cup garlic cloves ( whole peeled )
6 whole jalapenos ( seeds included )
Combine all ingredients and blend, using either an immersion blender or tabletop blender, until all ingredients are pureed and smooth. For chicken, marinate diced boneless skinless chicken thighs overnight, and saute on the flat top. For tofu, first dice extra firm tofu into 1 inch cubes and deep fry at 350 for 4 to 5 mins until brown skin begins to form. Cool off and marinate overnight, then saute on flat top grill. Marinating whole boneless skinless chicken breast and grilling over charcoal then slicing is another variation.
Note: This is enough marinade for app. 20 lbs. of chicken and 5 to 10 lbs. tofu.