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1 cup
Easy
Published 2001
This sprightly seasoning is the secret ingredient in many of the dishes made by María del Carmen Virués, one of the best cooks in Xico. It’s no wonder I enjoy her food so much — I tend to like a splash of acid in almost anything. She uses this “sauce” as a marinade for chicken dishes (for example, Orange-Flavored Chicken) or adds 1 or 2 tablespoons to braised poultry or meat dishes like Pork in Fruit Liqueur Sauce. Try it