Cuban Mojo Potatoes Food

CUBAN MOJO POTATOES

Steps:

• Lay a sheet of aluminum foil on the countertop.
• -Place all the ingredients (except cilantro) on top of the foil.
• -Fold up the foil to create a tightly sealed package.
• -Lay a second sheet of aluminum foil on the counter and double wrap the potatoes. Make sure the package is tightly sealed.
• -Place the potatoes over the hottest part of the grill.
• -Turn every 10 minutes, for about 40-50 minutes.
• -Open the foil packet and pour the potatoes, add cilantro (or parsley) and stir to combine.

EASY CHEESY CUBAN MOJO POTATOES

Steps:

• In the food processor, put the garlic, orange juice, lemon juice/zest, lime juice/zest, olive oil, cumin, paprika, oregano, cilantro, red chili flakes, salt and pepper. Pulse into a brothy mixture. Makes about 2 cups. Put the potatoes in a large mixing bowl. Pour three-fourths cup of the mojo marinade on the potatoes. Mix well and let them sit for about 30 minutes. Preheat the oven to 400. Pour the potatoes/marinade on a parchment paper lined cookie sheet. Roast in the oven for 20 minutes. Pull the cookie sheet out. Blend in the onions and peppers and roast another ten minutes. Turn oven to broil (sheet pan should be about 14-16" from broiler) and brown potatoes for about 3-5 minutes. Turn off oven. Remove from the oven. Mound up the potatoes somewhat. Cover with cheese. Return to oven and let the cheese melt (just a few minutes-watch carefully). Garnish and serve with fresh lime, lime zest, cilantro, sour cream. Serve immediately

CUBAN PORK CHOPS WITH MOJO

Steps:

• Heat olive oil in frying pan over medium heat.
• Add garlic, cumin, and oregano, cook 1 minute.
• Quickly add lime juice, and bring to boil until slightly thickened.
• Add salt and pepper, set aside to cool.
• Place pork chops in shallow bowl, cover with sauce, coating chops.
• Marinate for 1 hour in fridge.
• Grill or broil chops until well done, and reheat remaining sauce.
• Transfer chops to plate and pour sauce over chops.

CUBAN CRUSHED POTATOES

Steps:

• In a medium saucepan, cover potatoes with water. Salt lightly and bring to a simmer. Cook until just tender, 10 - 15 minutes. Drain. Preheat the broiler.
• Spray a baking sheet lightly with non-stick cooking spray. Place 1 potato on a clean kitchen towel and fold towel over the potato. Press down on the potato firmly with the palm of your hand, crushing the potato lightly. Place the potato on the prepared baking sheet. Repeat with the remaining potatoes.
• Brush the tops of the potatoes with oil. Broil until the tops are brown and crusty, 5-8 minutes. Sprinkle with onions, parsley, salt and pepper before serving.

CUBAN MOJO SAUCE

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.

MOJO POTATOES

Steps:

• Mix flour and spices in shallow dish. Cut potatoes into 1/2-inch thick wedges.
• Dip potato slices into the beaten egg, then into flour mixture.
• Deep fry in hot oil (about 375 degrees) until golden brown, about 5 to 7 minutes.
• Serve with ranch dressing or sour cream.