CUBAN MOJO MARINADE
This Cuban Mojo Marinade will add a Latin flair to your grilled and baked meats. Citrusy and garlicky, this exotic and refreshing marinade whips up in 10 minutes or less.
Provided by GypsyPlate
Categories Seasonings
Time 10m
Number Of Ingredients 10
Steps:
- Juice citrus.
- Chop onions and mince garlic.
- Mix all ingredients.
Nutrition Facts : Calories 67 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 393 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MOJO SAUCE MARINADE
Steps:
- Start by taking apart the garlic head into cloves and remove the papery skin. Next, place the garlic cloves and white onion into a food processor or blender and blend into a finely chopped mixture.
- Then, pour the garlic and white onion mixture into a mixing bowl with remaining ingredients. Mix everything well with a whisk or spoon and let the marinade sit for 45 minutes before using or storing inside the refrigerator.
MOJO MARINATED PORK
Steps:
- Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
- Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
- Preheat the oven to 425 degrees F.
- Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
- Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
- Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
- Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.
TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)
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
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.
CUBAN MOJO SAUCE
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
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 SAUCE
Variations of this Latin sauce are a staple in many Cuban homes. Serve it with my version of Cuban Tortas, or with grilled seafood and pork.
Provided by CookinCowgirl
Categories Sauces
Time 6m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Toast the cumin in a small skillet.
- Add it to the other ingredients, shake well and serve.
Nutrition Facts : Calories 62.5, Fat 6, SaturatedFat 0.8, Sodium 0.8, Carbohydrate 2.3, Fiber 0.1, Sugar 1, Protein 0.2
CUBAN MOJO MARINATED PORK
Bring home a taste of the subtropics with our Cuban Mojo Marinated Pork. A mix of herbs, spices, orange citrus and Worcestershire sauce make the unique flavor of Cuban Mojo Marinated Pork really pop. After cooking, slice it up into medallions and serve over long-grain rice.
Provided by My Food and Family
Categories Festive 2019
Time 4h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Trim and discard excess fat from meat. Use sharp knife to cut 2-inch-deep slits, 2 inches apart, into top and bottom of meat.
- Mix all remaining ingredients except rice and cilantro until blended. Reserve 1/4 cup dressing mixture for later use. Pour remaining dressing mixture over meat in large resealable plastic bag; seal bag.
- Refrigerate 3 hours to marinate.
- Heat oven to 375°F. Heat large heavy skillet sprayed with cooking spray on medium heat. Remove meat from marinade; place meat in hot skillet. Reserve marinade in bag for later use. Cook meat 3 to 4 min. on each side or until evenly browned on all sides.
- Transfer meat to 13x9-inch baking dish sprayed with cooking spray; pour reserved marinade from bag over meat. Cover.
- Bake 50 min.
- Cook rice as directed on package, omitting salt. Meanwhile, pour reserved dressing mixture over meat; bake an additional 15 min. or until done (145°F). Remove meat from oven. Let stand 10 min. Remove any fat that has risen to the top of meat juices with a spoon.
- Combine rice and cilantro. Slice meat. Serve meat over rice mixture drizzled with juices from baking dish.
Nutrition Facts : Calories 470, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.7827 g, Sugar 0 g, Protein 28 g
CUBAN MOJO
Refered to as Cuba's barbecue sauce, it's more of a garlic/cumin vinaigrette flavored with sour orange juice that is splashed on just about everything-it is delish! If you have a sour orange source-lucky you! If not see the note at the end of the recipe instructions for another option. If you hate cilantro use flat leaf parsley.
Provided by Diana Adcock
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a medium or large saucepan heat olive oil over medium heat.
- Add garlic and cook until JUST light brown.
- Turn off heat and let stand 5 minutes.
- Stir in the sour orange juice, water, oregano, cumin, salt and pepper.
- Heat mixture on high until a full, rolling boil is reached.
- Boil for 2 minutes stirring a few times.
- Remove from heat and allow mixture to come to room temperature.
- Stir in cilantro.
- Pour into a jar or shaker bottle with a tight fitting lid.
- Shake well before using.
- If sour oranges are not available use 1/2 cup fresh lime juice plus 3 tablespoons fresh navel orange juice, or other tart orange.
Nutrition Facts : Calories 727.2, Fat 72.7, SaturatedFat 10, Sodium 2336.8, Carbohydrate 20.2, Fiber 1.5, Sugar 9.6, Protein 2.6
CUBAN GARLIC SAUCE (MOJO CUBANO)
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
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
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