Traditional Cuban Recipe: Cuban Mojo (Cuban Marinade) |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 60 |
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There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on and in Three Guys from Miami Cook Cuban by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is sour orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:) Ingredients:
3 heads garlic |
2 teaspoons salt |
1 teaspoon black peppercorns (whole) |
1 1/2 cups orange juice, sour orange (or 1 cup orange juice & 1/2 cup lemon juice & 1/2 cup lime juice) |
1 cup minced onion |
2 teaspoons oregano |
1 cup spanish olive oil |
Directions:
1. Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
2. Stir in juice.
3. Allow to sit for at least 30 minutes or longer at room temperature.
4. *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
5. Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
6. Allow to sit for at least 30 minutes or longer at room temperature.
7. In a saucepan heat olive oil to medium hot & then remove from heat.
8. Whisk oil in garlic-juice mixture, until well blended.
9. Stores for at least a week in the refrigerator.
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