MOJO CUBAN SANDWICH
Steps:
- For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl. Whisk in the olive oil. Place the tied roast into a resealable plastic bag and pour in the marinade. Sprinkle with salt and pepper. Allow to marinate for 30 to 40 minutes at room temperature. Once marinated, remove from the bag and wipe away any excess liquid. Reserve the marinade.
- For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat. Add the canola oil to the pressure cooker pot and turn to high heat. Sear the roast on all sides. Then add the chicken stock, bay leaves, onions and the reserved marinade. Replace the lid and reduce the heat to low. Cook until the roast is tender, 30 to 45 minutes.
- Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes. Slice thinly.
- For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto the bread. Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Finish with the top half of the Cuban loaf. Repeat with the remaining sandwiches.
- To serve: Heat a flat-top griddle pan to medium heat with the olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers and serve immediately.
MOJO TURKEY
This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as well) mixed with a lot of garlic and oregano. Serve the bird with black beans and white rice on the side - and a Key lime pie for dessert.
Provided by Sam Sifton
Categories dinner, main course
Time 6h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Rinse turkey well in cold water and pat very dry with paper towels.
- Make the marinade: Combine garlic, cumin, salt and pepper in a large mixing bowl and mash the mixture together with the back of a kitchen spoon to make a kind of paste. Stir sour orange juice (or orange and lime juices) and oil into the paste and whisk to combine. Add oregano leaves and mix again. Reserve 1/2 cup of marinade and put aside.
- Put turkey in a roasting pan that can fit in the refrigerator and cover with remaining marinade, making sure to get a lot of it into the turkey's open cavity. Cover and refrigerate overnight, or for at least a few hours. Baste a few times with marinade.
- When ready to cook, heat oven to 450 degrees. Remove turkey from marinade and place on a clean cutting board. Discard marinade and clean roasting pan well. Return turkey to roasting pan, tuck the tips of the wings under the bird and shower it with salt and pepper. Place orange, lime and onion quarters in the turkey's cavity, then truss its legs together with cotton string. Roast turkey, uncovered, in the oven for 30 minutes.
- Reduce oven heat to 325 degrees. Baste turkey with pan juices, and add remaining marinade to the pan. Continue roasting turkey, basting every 30 minutes and tenting it with foil if the skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, approximately 2 hours 45 minutes to 3 hours more. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 6 grams, Sodium 1337 milligrams, Sugar 6 grams, TransFat 0 grams
MOJO CUBANO BRINE
I have served this at Thanksgiving for the last two years, and each time the bird was gone in two days. This dish is so outstanding that there is no need to concern yourself with leftovers. Based on "Lacey's Mom" review and the fact that my last turkey took almost 4 hours to cook, I recommend increasing the cooking temperature to 300 degrees and strongly recommend the use of a meat thermometer. Obviously, cooking time increases with the weight of the turkey.
Provided by BigHeart
Categories Poultry
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Thaw turkey in refrigerator for 3 days.
- Remove neck and giblets from cavity.
- Place the bird in a x-large cooking bag.
- Using your hands, thoroughly rub the marinade into the bird and fill the cavity.
- Secure cooking bag with twist tie.
- Allow bird to marinate in the refrigerator for at least one day in advance of cooking.
- Reserve the remaining half of the marinade.
- Preheat the oven to 500°F.
- Remove the bird from the marinade, reserving the marinade.
- Place the bird on a rack on a roasting pan.
- Fill the cavity with the limes, oranges, onion and cilantro& thyme sprigs.
- Put it in the hot oven.
- Caramelize the exterior of the bird, leaving the interior undone.
- Pour the used marinade over the bird and reduce the oven heat to 300, Roast real slowly for up to 3 hours or until interior reaches 160 degrees.
- Remove from oven and cover with foil until ready to carve.
- Don't let the meat get cold.
- Slice in 1/4 inch medallions, drizzled with reserved marinade.
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 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
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 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.
BOMB BRINE
Brining a bird before baking it ensures a TASTY and JUICY cut of meat. This brine recipe is the BOMB and probably the last one you will ever need. Fresh juice and Mexican herbs give it a refreshing zip that will make your mouth water! I usually do a whole chicken with this, but it would make a great turkey too. I like to smoke the chicken over apple wood after. This quantity is for about a 10 pound bird. You may need to double or triple it for a big turkey.
Provided by TJW2725
Categories Chicken
Time P2DT15m
Yield 10 pound bird
Number Of Ingredients 17
Steps:
- Mix all ingredients in a large non-reactive bowl, then add one gallon of water and stir until the salt and sugar are fully dissolved. Pour over the meat and marinate in the fridge for at least 24 and up to 48 hours.
- Make sure the ENTIRE bird is covered with the liquid, if not, you will need to turn it every few hours. Discard brine after done marinating, and gently pat the bird dry before cooking. The bird can be rubbed with oil and seasoned with your favorite spices after, or just cooked 'as is'.
Nutrition Facts : Calories 117, Fat 0.5, SaturatedFat 0.1, Sodium 11172.7, Carbohydrate 29.4, Fiber 1, Sugar 24.8, Protein 0.8
More about "mojo cubano brine food"
CUBAN PORK SANDWICH (CUBANOS) FROM CHEF MOVIE
From recipetineats.com
MOJO - THREE GUYS FROM MIAMI: CUBAN FOOD, CULTURE, …
From icuban.com
MOJO (TRADITIONAL CUBAN SAUCE) RECIPE - KITCHEN DE LUJO
From kitchendelujo.com
THE BEST CUBAN MOJO SAUCE RECIPE - AMIGOFOODS
From blog.amigofoods.com
CHEF'S MOJO CUBANO SANDWICH - SPABETTIE
From spabettie.com
MOJO CUBAN ROAST PORK | RECIPETIN EATS
From recipetineats.com
CUBAN MOJO CRIOLLO MARINADE AND DRESSING - THE …
From thecuriouscoconut.com
RECIPE FOR ROAST MOJO PORK - THE CHEF SHOW
From thechefshow.com
CUBAN MOJO MARINATED PORK (LECHON ASADO) - THE …
From thefoodcharlatan.com
MOJO (CUBAN GARLIC-CITRUS SAUCE) | SAVEUR
From saveur.com
CUBAN MOJO PORK RECIPE (AUTHENTIC CUBAN STYLE PORK BUTTS)
From ilovegrillingmeat.com
CUBAN RECIPES | MARINADE OR MOJO
From cubarecipes.org
CUBAN MOJO RECIPE - FOR THE LOVE OF SAZóN
From fortheloveofsazon.com
CUBANO SANDWICHES WITH MOJO SAUCE | WILLIAMS SONOMA
CUBAN-STYLE MOJO MARINATED PORK TENDERLOIN WITH BLACK BEANS
From fromachefskitchen.com
HOME — REAL MOJO FOODS
From realmojofoods.com
MOJO CUBANO BRINE | RECIPE | BRINE, COOKING TEMPERATURES, GLUTEN …
From pinterest.com
CUBAN MOJO CRIOLLO (MOJO MARINADE RECIPE) - A SASSY SPOON
From asassyspoon.com
8 CUBAN MOJO MARINATED PORK RECIPES PACKED WITH AMAZING FLAVOUR
From changeinseconds.com
LEARN TO MAKE THE CUBANOS FROM THE CHEF MOVIE | THE STAR
From thestar.com
CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE
From seriouseats.com
MOJO CUBAN ROAST PORK (LECHON ASADO) - CARLSBAD CRAVINGS
From carlsbadcravings.com
MOJO CUBANO BRINE RECIPE - FOOD.COM | RECIPE | BRINE RECIPE, …
From pinterest.nz
CUBANO SANDWICH MEAL KIT – HERITAGE FOODS
From heritagefoods.com
MOJO CRIOLLO NUEVO MARINADE AND BRINE - COOKING UP A STORY
From cookingupastory.com
MOJO CUBANO – OLD TOWN SPICE SHOP
From oldtownspiceshop.com
MOJO PORK CUBANOS RECIPE - ROY CHOI | FOOD & WINE
From foodandwine.com
WHAT IS CUBAN MOJO CRIOLLO? - THE AMERICAN CUBAN TABLE
From theactable.com
MOJO CUBANO BRINE RECIPE - FOOD.COM
From pinterest.com
CUBANOS INSPIRED BY CHEF - BINGING WITH BABISH
From bingingwithbabish.com
CUBAN ROAST PORK SANDWICHES WITH MOJO SAUCE - FOOD & WINE …
From foodandwine.com
CUBAN MOJO CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
MOJO-MARINATED PORK SHOULDER RECIPE - ROY CHOI | FOOD & WINE
From foodandwine.com
MOJO CRIOLLO MARINADE RECIPE - LA CAJA CHINA
From lacajachina.com
MOJO CUBANO BRINE RECIPE - FOOD.COM | RECIPE | BRINE RECIPE, …
From pinterest.com.au
EASY OVEN ROASTED CUBAN-STYLE MOJO PORK TENDERLOIN RECIPE
From natashalh.com
MOJO DE AJO - TRADITIONAL CUBAN RECIPE | 196 FLAVORS
From 196flavors.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love