Spicy Mexican Marinade

Mayonnaise is the perfect base for a marinade. Here, it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the smoky chipotle marinade, and the beer adds depth of flavor. Use for steak, pork, chicken, or fish (especially tuna or halibut steaks).

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  1 7-oz. can chipotles en adobo
  
  


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  1/2 medium white onion, coarsely chopped
  
  


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  1/4 cup dark beer (such as Negra Modelo)
  
  


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  1/4 cup packed fresh cilantro
  
  


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  2 Tbs. fresh lime juice (from 1 medium lime)
  
  


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  Fine sea salt
  
  


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  1 cup mayonnaise; more as needed
  
  

In a blender, purée the chipotles and the adobo sauce until smooth. Transfer to a small bowl. In the blender, purée the onion, beer, cilantro, lime juice, and a large pinch of salt. Transfer the mixture to a large nonreactive bowl. Fold in the mayonnaise and 1/4 to 1/3 cup of the chipotle purée, to taste. (Refrigerate the remaining purée for another use; it will keep in an airtight container for at least 1 month.)