Cuban Garlic Sauce Mojo Cubano Food

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CUBAN MOJO SAUCE



Cuban Mojo Sauce image

This is a tangy garlic garlic-citrus sauce that is as beautiful to serve as it is to eat. I serve this along side sweet potato empanadas and carnitas. The recipe is from Sara Perry's "Everything Tastes Better with Garlic" by way of the Best American Recipe series. All of the ingredients should be fresh.

Provided by SassyStew

Categories     Sauces

Time 15m

Yield 3/4 cup, 8 serving(s)

Number Of Ingredients 10

6 medium garlic cloves
1/2 teaspoon lime zest
3 tablespoons fresh lime juice
1/4 teaspoon orange zest
2 tablespoons fresh orange juice
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup extra virgin olive oil
fresh ground black pepper
1 tablespoon cilantro, minced (I omit)

Steps:

  • Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
  • With the machine running, slowly add the oil in a thin stream until emulsified.
  • Transfer to a small bowl and season to taste with pepper.
  • Stir in the cilantro.
  • The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.

YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO



Yucca with Garlic Sauce: Yucca con Mojo image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

6 pounds whole yucca (fresh or frozen), peeled and cut into 3-inch sections (about 5 pounds trimmed weight or 5 pounds frozen chunks)
1 tablespoon salt
1/2 cup extra-virgin olive oil
2 small Spanish onions, sliced into thin rings
12 cloves garlic, finely minced or mashed to a paste with mortar and pestle
1/4 teaspoon ground cumin
1/3 cup bitter orange juice or a mixture of lime juice and orange juice (reduce amount if a less tart taste is desired)
Salt and freshly ground black pepper

Steps:

  • Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve.
  • For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot.
  • In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork

CUBAN GARLIC SAUCE (MOJO CUBANO)



Cuban Garlic Sauce (Mojo Cubano) image

Make and share this Cuban Garlic Sauce (Mojo Cubano) recipe from Food.com.

Provided by Timothy H.

Categories     Sauces

Time 12m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
6 garlic cloves (minced)
1 cup large onion (sliced thin)
2/3 cup sour orange juice or 2/3 cup lime juice
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
  • Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out.
  • Mix the mojo ingredients, then let sit for 30 minutes.

Nutrition Facts : Calories 187.7, Fat 18.1, SaturatedFat 2.5, Sodium 195.8, Carbohydrate 6.7, Fiber 0.6, Sugar 3.5, Protein 0.7

CHOCOLATE-GARLIC MOJO WITH TOASTED CUBAN BREAD (TOSTADAS DE PAN CUBANO CON MOJO DE CHOCOLATE)



Chocolate-Garlic Mojo with Toasted Cuban Bread (Tostadas de Pan Cubano con Mojo de Chocolate) image

Provided by Maricel Presilla

Categories     Condiment/Spread     Chocolate     Garlic     Dessert

Yield Serves 6

Number Of Ingredients 9

Mojo Ganache
9 ounces dark chocolate, preferably Cluizel Concepción (66% cacao) or Cluizel Los Ancones (67% cacao), or a combination of the two, finely chopped
4 large garlic cloves, ground to a fine paste with mortar and pestle
1/2 cup extra-virgin olive oil
Coarse sea salt
1 tablespoon freshly squeezed lime juice
To Finish
1 loaf Cuban bread (about 10 ounces), thinly sliced on the diagonal
Coarse sea salt

Steps:

  • To prepare the ganache, put the chocolate in a double-boiler or a heatproof bowl over simmering water. When the chocolate is almost melted, remove from the heat and stir from the center out with a rubber spatula until smooth.
  • Combine the garlic and olive oil in a small skillet and just heat it through over low heat. Pour in a stream over the melted chocolate while stirring gently with the spatula, again from the center out. Season with salt to taste. Add the lime juice and stir gently to blend smoothly. The mixture will thicken like mayonnaise. Keep at room temperature.
  • When you are ready to serve, warm the sauce over simmering water if it has become too stiff. Toast the bread on both sides on a grill or under the broiler. Arrange the toasted slices on a large platter or flat basket lined with a plantain-leaf square. Accompany with the sauce in a bowl or cruet, the coarse salt, and a couple of decorative butter knives. ¡Delicioso!

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)



Traditional Cuban Recipe: Cuban Mojo (Cuban Marinade) image

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 www.icuban.com 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.:)

Provided by Manami

Categories     Lemon

Time 50m

Yield 50-60 serving(s)

Number Of Ingredients 7

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

Steps:

  • Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
  • Stir in juice.
  • Allow to sit for at least 30 minutes or longer at room temperature.
  • *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
  • Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
  • Allow to sit for at least 30 minutes or longer at room temperature.
  • In a saucepan heat olive oil to medium hot & then remove from heat.
  • Whisk oil in garlic-juice mixture, until well blended.
  • Stores for at least a week in the refrigerator.

MOJO DE AJO (CUBAN CITRUS-GARLIC BARBECUE SAUCE)



Mojo De Ajo (Cuban Citrus-Garlic Barbecue Sauce) image

Provided by Steven Raichlen

Categories     easy, condiments, side dish

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 9

1/2 cup olive oil
8 large cloves garlic, thinly sliced crosswise
2/3 cup fresh sour orange juice (or 1/2 cup fresh lime juice and 3 tablespoons fresh grapefruit juice)
1/3 cup water
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1 1/2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh cilantro or flat-leaf parsley

Steps:

  • Heat olive oil in deep saucepan over medium heat. Add garlic, and cook until fragrant and pale golden brown. Do not let brown too much, or else garlic will become bitter.
  • Stir in sour orange juice (or lime juice and grapefruit juice), water, cumin, oregano, salt and pepper. Stand back, because the sauce may spatter. Bring to rolling boil. Correct the seasoning, adding more salt and pepper, if needed. Let cool to room temperature, and then stir in cilantro or parsley. Store in bottle or jar with tight-fitting lid; shake well before serving. Serve with grilled pork, chicken, seafood and vegetables.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 36 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 347 milligrams, Sugar 3 grams

PLATTER OF SHRIMP WITH GARLICKY CUBAN MOJO (FUENTE DE CAMARONES AL AJILLO)



Platter of Shrimp with Garlicky Cuban Mojo (Fuente de Camarones al Ajillo) image

Provided by Lourdes Castro

Categories     Garlic     Backyard BBQ     Dinner     Seafood     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 11

Mojo
7 cloves garlic, peeled
2 teaspoons salt
1/3 cup lime juice (from 4 to 5 limes)
1/4 cup orange juice (from 1 orange)
1/4 cup olive oil
Shrimp
2 pounds jumbo shrimp, peeled, deveined, and butterflied
1/4 cup vegetable oil
Salt and black pepper
2 limes, cut into small wedges

Steps:

  • Prepare the mojo
  • Make a wet garlic paste by mashing the garlic cloves with salt in a mortar and pestle. If you do not have one, you can use a cup and the back of a wooden spoon; otherwise, simply sprinkle the garlic with the salt and use your knife to chop it very finely into a paste.
  • Place the garlic paste in a small bowl and pour the lime juice and orange juice over it. Allow the mixture to sit for 20 minutes.
  • Place the olive oil in a small saucepan and set it over medium-high heat. (This can be done on your grill or on your stove.) When small bubbles begin to rise to the surface of the oil, carefully add the garlic and citrus mixture to the pan (the oil will sizzle a bit, so be careful that it does not splatter on you). Give the mixture a quick stir and allow to cook over medium-high heat for 1 minute before removing from the heat. Set aside.
  • Season and grill the shrimp
  • Place the shrimp in a large mixing bowl and drizzle the vegetable oil over them. Liberally season with salt and pepper and toss well. It's best to use your hands for this, as you want to make sure the oil and seasonings get inside the slits you made in the shrimp.
  • Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
  • It is important to properly place the shrimp on the grill so that they cook quickly and evenly. Again, it is best to use your hands for this. Holding the shrimp by its tail, place the butterflied shrimp on the grill one by one, slit side down. Curl the tail down toward the head of the shrimp. Close the lid and cook for about 5 minutes, or until the flesh of the shrimp has turned white and is no longer translucent. You will not need to turn the shrimp over.
  • Serve the shrimp and mojo
  • Mound the grilled shrimp on a large platter and garnish with lime wedges. Serve with the garlicky mojo for your guests to use as a dipping sauce.

OUTRAGEOUS CUBAN SANDWICH WITH MOJO SAUCE



Outrageous Cuban Sandwich with Mojo Sauce image

The layers of flavors in this sandwich were really good. I just loved this mojo sauce. And the pickles and onions added the perfect amount of crunch.

Provided by Barbara Miller

Categories     Sandwiches

Time 30m

Number Of Ingredients 15

1 loaf, Cuban, Italian or French bread
1 lb cooked ham, sliced
1 lb roasted or pulled pork
3/4 lb Swiss cheese, sliced
2 dill pickles (I prefer diced small) or sliced
yellow mustard or mayonnasie
red onion slices
MOJO SAUCE INGREDIENTS:
1/3 c good olive oil
6 clove garlic, minced
1/3 c sour or regular orange juice
1/3 c lemon juice
1 tsp kosher salt
1/3 tsp cracked black pepper
1/2 tsp cumin

Steps:

  • 1. Prepare Mojo sauce and set aside until you are ready to make the sandwiches. Then preheat a griddle or frying pan on medium heat.
  • 2. Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.
  • 3. Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, red onions, ham, and cheese. Spoon the Mojo sauce over the inside of the sandwich.
  • 4. Lightly coat the cooking surface of the griddle with butter. Place one sandwich onto the hot surface.
  • 5. Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of it's original size.
  • 6. Leave the skillet on top of the sandwich and grill for one or two minutes. Left the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.
  • 7. The cheese should be melted and the bread golden brown. Slice the sandwich in half diagonally and serve!
  • 8. FOR THE MOJO SAUCE: (Prepare ahead of time because this is going to go inside the sandwich before grilling.) Heat oil in pan. Add garlic and cook over moderate heat stirring until golden. Add juices, salt, pepper, cumin and cook for a couple more minutes until fragrant.
  • 9. This step is not actually on the list of "authentic" ingredients but I like to add some chopped cilantro to my sandwich because it gives it yet another burst of flavor to push it over the top! That's just my thing ... and it's a "good thing!." Using marinated red onions would not be a bad thing either! I confess ... I do!

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