MOJO SAUCE
Provided by Food Network
Time 10m
Yield about 1/2 cup
Number Of Ingredients 5
Steps:
- Slice the oranges down the middle and squeeze the juice. Mash a head of garlic in a morteros (a thick bowl with a mashing paddle used in Latino cooking). Add a little salt to the garlic (more than a pinch, less than a teaspoon). Add the sour orange juice to the mixture. Add oregano and pepper, to taste. Brush the Mojo Sauce on the food as it is cooking.
MOJO SAUCE
This recipe is an accompaniment for Braised Pork with Mojo Sauce .
Categories Sauce No-Cook Quick & Easy Lime Orange Spice Cilantro Oregano Bon Appétit
Yield Makes about 2 1/3 cups
Number Of Ingredients 10
Steps:
- Whisk all ingredients in medium bowl.
GARLIC MOJO SAUCE
It's not just a marinade-this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.
Provided by David Tamarkin
Categories #cook90 Sauce Condiment Lime Juice Chile Pepper Garlic Orange Juice Oregano
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10-15 minutes. Stir in chile, lime juice, orange juice, and salt.
- Do Ahead
- Sauce can be made 1 week ahead. Transfer to an airtight container and chill.
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.
CUBAN MOJO SAUCE RECIPE (MOJO MARINADE)
This mojo sauce recipe is easy to make with fresh chilies, sour orange, olive oil and herbs, perfect as a sauce or a marinade, loaded with vibrant flavor.
Provided by Mike Hultquist
Categories Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Grind up the garlic and chili pepper in a mortar or molcajete. Or, use a food processor. Form a paste.
- In a mixing bowl, add orange juice, lime juice, oil, basil and cumin.
- Stir in the garlic-chili paste and whisk to combine.
- Adjust with salt and pepper and serve
Nutrition Facts : Calories 689 kcal, Carbohydrate 11 g, Protein 2 g, Fat 72 g, SaturatedFat 10 g, Sodium 9 mg, Fiber 1 g, ServingSize 1 serving
SLOW COOKER CUBAN MOJO PORK
Slow Cooker Cuban Mojo Pork marinates in the fantastic flavors of citrus, garlic, oregano, and cumin all while cooking to a delicious tenderness. This an easy and flavorful meal that is perfect for any day of the week!
Provided by Nikki Lee - Soulfully Made
Categories Main Dish
Time 8h5m
Number Of Ingredients 12
Steps:
- In a large skillet or in slow cooker if it has the saute feature, add the oil over medium high heat.
- Salt and pepper all sides of the pork and sear on all sides.
- In the slow coooker add orange juice, lime juice, garlic, cumin, oregano, red pepper flakes and bay leaves and mix.
- Add the pork to the slow cooker and spoon marinade over all the sides of the pork roast.
- Cook on low for 8 hours or 6 hours on high.
- For a thicker sauce remove some of the drippings and add in cornstarch and mix well with a fork or whisk.
Nutrition Facts : ServingSize 1 1 serving, Calories 476 kcal, Carbohydrate 5 g, Protein 38 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 140 mg, Sodium 553 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 18 g
MOJO SAUCE
Our version of Cuban-style mojo sauce is made with garlic, olive oil, and sour orange juice, just like the classic recipe. Put this condiment on everything!
Categories side dish
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place garlic on cutting board, sprinkle with 3/4 teaspoon salt and use a knife to mash and scrape into a smooth paste. Add to a bowl along with remaining ingredients and ¼ teaspoon pepper and mix to combine.
CUBAN MOJO CRIOLLO (MOJO MARINADE RECIPE)
Steps:
- In a mortar and pestle, add the garlic cloves and salt. Mash both until you get a smooth paste.
- In a large mason jar, add the garlic paste, minced onion, black pepper, oregano, cumin, sour orange juice, and olive oil. Close the jar tightly with the lid and shake it until well combined. Be sure to shake well before every use.
- Feel free to taste and adjust seasoning. If you're not a fan of garlic, you can add less (maybe 5 or 6 cloves). This marinade should taste garlicky, fresh, tangy, citrusy, bright, and slightly sour. Never sweet nor spicy.
- This recipe makes approximately 2 cups of mojo marinade which will last approximately up to 3 weeks in an airtight container/mason jar. You can also freeze it in an airtight container for up to 3 months. Enjoy!
Nutrition Facts : ServingSize 1 tablespoon, Calories 27 kcal, Carbohydrate 1.8 g, Fat 2.2 g, Sodium 99 mg, Sugar 1 g
CUBAN MOJO WINGS
Provided by Gabriela Rodiles
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F.
- Whisk together the flour and 3/4 teaspoon salt in a large bowl. Dredge the wings in the flour mixture and fry until browned and crispy, 10 to 12 minutes.
- Meanwhile, add the cumin, garlic powder, onion powder, oregano, orange zest, lime zest, and 2 teaspoons salt in another large bowl. Mix well.
- Transfer 2 teaspoons of the mojo seasoning to a small bowl and add the sour cream, orange juice and lime juice. Mix to combine.
- Add the melted butter to the remaining mojo seasoning and whisk to combine. Toss the fried wings in the mojo butter. Serve with the sour cream dipping sauce.
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.
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
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
YUCCA WITH CUBAN MOJO
Steps:
- Bring a large pot of salted water to a boil. Add the yucca and boil until tender, about 30 minutes. Drain and place the yucca on a serving platter.
- Heat the oil in a small skillet over high heat, add the onions and garlic and let cook about 1 minute, making sure the garlic and the onions don't start to brown; season with salt and pepper. Pour the onions and garlic directly over the yucca. Pour the lime juice on top and sprinkle with oregano.
CUBAN MOJO MARINATED PORK
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I've ever put in my mouth. Just look at that crust!
Provided by Karen
Categories Main Course
Time 2h30m
Number Of Ingredients 11
Steps:
- If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
- If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
- Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
- Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
- Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
- Roast the pork for 30 minutes. It should be lightly browned.
- Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
- Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
- Carve against the grain and serve.
Nutrition Facts : ServingSize 1 serving, Calories 607 kcal, Carbohydrate 8 g, Protein 61 g, Fat 36 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 159 mg, Sodium 148 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 28 g
CUBAN TOSTONES WITH GARLIC MOJO SAUCE
Steps:
- Heat oil for deep frying.
- Peel the plantains and slice them at an angle into 1~1½" thick pieces.
- Gently slide into the hot oil and fry for 4~5 minutes, flipping once. Using a slotted spoon, remove the plantains from oil and place on a paper towel lined plate to drain for about 2 minutes.
- When the fried slices are just cool enough to handle, about 2~3 minutes; gently but firmly flatten them to about ⅜" thick. I used my poori press to press the fried plantains, but a soup can, tortilla press or even a rolling pan will also work.
- Gently drop the flattened plantains back into the hot oil and fry for another 3~4 minutes, turning once, until golden and crisp along the edges.
- Return to the paper to drain, sprinkle the hot tostones with salt, and serve immediately.
- In a large saucepan, combine the olive oil, garlic, onion and bring to a gently simmer over medium heat, then lower the heat to low. Simmer for 12~14 minutes or until the garlic and onion are very soft and just starting to turn golden.
- Remove from the heat and stir in the salt and ground cumin.
- Set aside for 2 minutes to cool slightly. Gently stir in the lime juice and ground pepper. Serve with tostones.
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
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.
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 BBQ SAUCE
A recipe for a delectable Cuban-inspired mojo barbecue sauce that works well on pork ribs, low and slow pork, and chicken.
Provided by Derrick Riches and Sabrina Baksh
Categories Sauces
Number Of Ingredients 13
Steps:
- Gather all of your ingredients
- Add all ingredients except ketchup and honey to a blender. Puree mixture in the blender and pour into a medium saucepan.
- Add the ketchup and tomato paste to the mixture and simmer on medium-high for 1-2 minutes, stirring often. Once the sauce starts to bubble, reduce heat to low and let the sauce continue simmering for an additional 10-12 minutes. Stir occasionally. Sauce will reduce a bit.
- Once cooked, remove the saucepan from the heat, cover, and keep warm if planning to use it right away.
- If making ahead of time, remove the saucepan from the heat and let the sauce cool completely before storing it in an airtight container in the refrigerator.
- Double or triple this recipe based on your needs.
Nutrition Facts : Calories 391 kcal, Carbohydrate 75 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 1267 mg, Fiber 2 g, Sugar 59 g, ServingSize 1 serving
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 RECIPE | SAUCED
As a marinade, baste, or dip, this pungent, acidic sauce packs a massive amount of flavor.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place garlic in a mortar and pestle. Add 1/2 teaspoon of salt and work into a smooth paste.
- In a small bowl, whisk together garlic, sour orange juice, oil, oregano, cumin. Season with salt and pepper to taste.
Nutrition Facts : Calories 746 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, Sodium 1267 mg, Sugar 14 g, Fat 72 g, ServingSize Makes 1 cup, UnsaturatedFat 0 g
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
Use chef Roberto Guerra's Cuban Mojo, a signature sauce in Cuban cuisine, to make his Cuban-Style Roast Pig recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes enough for one 45- to 50-pound dressed pig
Number Of Ingredients 8
Steps:
- Place garlic, peppercorns, and salt in a large mortar and grind with a pestle to form a paste. Stir in sour orange and pineapple juice. Add oregano, cumin, and bay leaves; stir to combine. Let stand at least 1 hour before using.
CUBAN MOJO CHICKEN RECIPE
Steps:
- Gather the ingredients.
- In a large bowl, combine the orange zest, lime zest , orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeno (if using), oregano, cumin, salt, and black pepper.
- Place the chicken into the marinade , cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
- Preheat the oven to 400 F. Remove the chicken from the marinade and place on a large roasting pan. If you like, tie the legs together with kitchen string and tuck the wing tips under the body to help prevent them from darkening too much.
- Roast in the oven for approximately 1 1/2 hours, or until the thickest part of the thigh reaches 165 F on a meat thermometer. If the breast starts to get too dark while roasting, cover loosely with a sheet of aluminum foil.
- Remove from the oven, cover loosely with aluminum foil, and allow to rest for about 10 minutes before carving.
- Garnish with orange and lime slices (if using) and serve with rice and black beans.
Nutrition Facts : Calories 673 kcal, Carbohydrate 7 g, Cholesterol 152 mg, Fiber 1 g, Protein 47 g, SaturatedFat 10 g, Sodium 456 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g
OUTRAGEOUS CUBAN SANDWICH WITH MOJO SAUCE
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
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!
CUBAN MOJO
No, it's not pronounced mo-jo. Mojo (mo-ho) is Cuba's barbecue sauce, a sort of cumin and fried garlic vinaigrette that's splashed over every imaginable dish. ShareTweetPin14 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and pale golden brown, 1 to 2 minutes. Do not let the garlic brown too much or it will become bitter. Remove the pan from the heat and let cool for 5 minutes. ShareTweetPin14 Shares Step 2: Stir the sour orange juice, cumin, oregano, salt, pepper, and ½ cup of water into the saucepan off the heat. Return the pan to the heat, let the sauce come to a rolling boil, and cook for 2 minutes. Taste for seasoning, adding more salt and/or pepper as necessary. Let the mojo cool to room temperature, then stir in the cilantro. Transfer the mojo to a jar or bottle with a tight-fitting lid. Serve the mojo in the jar, shaking it well first. ShareTweetPin14 Shares
MOJO SAUCE
Steps:
- Puree the garlic and half the orange juice in a food processor or blender. Transfer to a large bowl. Puree the remaining juice with the dried and fresh oregano, and then add to the bowl. Grind the cumin and black pepper in a spice or coffee grinder, and then stir into the juice with the salt and sugar to taste. Let rest overnight before using.
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3.5/5 (3)Total Time 1 hr 20 minsServings 8Published 2008-06-16
- Rinse and dry tri-tip. Rub with 1 tbsp. olive oil. Whisk together 1 tsp. cumin, dried oregano, 1 1/4 tsp. salt, and 1/2 tsp. pepper; massage into tri-tip. Let sit 30 minutes.
- Make sauce: In a blender, whirl juices with remaining cumin, the fresh oregano, the garlic, 1/2 tsp. salt, 1/2 tsp. pepper, and remaining olive oil. Season to taste with additional salt and pepper.
- Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds), leaving a cleared area if using charcoal. Grill tri-tip, turning to brown evenly and, on charcoal, moving it to wherever heat is medium (see "Our Live-Fire Grilling Secrets," below), until a thermometer inserted in center reads 125° to 130° for medium-rare, 25 to 30 minutes. Let meat rest 15 minutes, then cut across the grain into thin, slanting slices. Serve with sauce.
CUBAN ROAST PORK SANDWICHES WITH MOJO SAUCE - FOOD & …
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Servings 2Published 2013-12-07Category Hot Sandwiches
- Heat the olive oil in a small skillet. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the orange juice, lemon juice, salt, pepper and cumin and cook, stirring, until fragrant, about 1 minute. Transfer the sauce to a bowl to cool.
- Split the rolls lengthwise. Mix the mayonnaise with 1/4 cup of the mojo sauce and spread over the cut sides of the rolls. On the bottom halves, layer the pork, prosciutto, cheese, tomato, onion and pickle slices. Cover the sandwiches with the tops of the rolls and press lightly.
- Heat a medium cast-iron skillet. Brush the sandwiches with the melted butter. Put them in the skillet and top with a heavy smaller skillet. Cook over low heat until the meat is warmed through, the cheese is beginning to melt and the rolls are very crusty, about 4 minutes per side. Transfer the sandwiches to a work surface, cut them in half and serve with pickled jalapeños.
MIAMI CUBAN-STYLE STEAK WITH MOJO RECIPE - FOOD & WINE
From foodandwine.com
Servings 6Published 2013-12-07Category Steak Cuts
- Heat the olive oil in a deep saucepan over moderate heat. Add the garlic and cumin and cook until the garlic is fragrant and golden, about 2 minutes. Very carefully add the juice mixture and bring to a boil. Remove from the heat and let the mojo cool to room temperature.
- Arrange the steaks in a large glass baking dish. Add the cilantro to the mojo and pour half of it over the steaks; turn several times to coat evenly. Cover and marinate in the refrigerator for 1 to 2 hours. Reserve the remaining mojo.
MOJO MEATBALLS RECIPE - BON APPéTIT
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- Place a rack in lower third of oven; preheat to 500°. Set aside ½ cup cilantro for making the sauce; finely chop remaining ½ cup cilantro. Lightly beat egg in a medium bowl to blend. Add panko, cumin, 1 Tbsp. oil, 2 tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and stir until panko softens and turns pasty. Finely grate 3 garlic cloves and 1 chile into mixture, add chopped cilantro, and mix well to combine. Using your hands, mix in pork until evenly distributed.
- Toss onions with 1 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast until wedges are well charred underneath, about 10 minutes.
- While the onions are cooking, divide pork mixture into eight pieces and roll each into a 2”-diameter ball.
25 BEST TRADITIONAL CUBAN FOODS TO TRY BEFORE YOU DIE
From spoonuniversity.com
- Ropa Vieja. When I was growing up, my Abuela would make me a special meal on my birthday. More often than not, the meal I chose was Ropa Vieja. It consists of tender shredded beef that is cooked in tomatoes and served over tons of fluffy white rice.
- Picadillo. Picadillo was the other dish that I tended to request as my birthday meal. My Abuela makes it with ground beef, potatoes, olives, and string beans in a big pot, but the recipe varies depending on the cook.
- Pernil. This roast pork shoulder is the tenderest, most succulent dishes you could ever dream of. I have a hard time not ordering it when I'm out at a Cuban restaurant.
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From amazingribs.com
3/5 (32)Servings 6Cuisine Caribbean, Cuban, Puerto RicanCategory Dinner, Lunch, Sauces And Condiments
TOP 25 CUBAN FOODS (TRADITIONAL CUBAN DISHES) - CHEF'S PENCIL
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From pinterest.ca
THE BEST CUBAN MOJO SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CUBAN FOOD - 20 CUBAN DISHES YOU CAN TRY AT HOME | THE ...
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From icuban.com
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