BASIC MOJO SAUCE
This has a triple duty! It can be used as a tenderizer for meats,seafood or poultry! Also can be used as a marinate and/or condiment.This sauce is in my recipe for Pork Chops Stuffed With Crab # 417985.
Provided by Timothy H.
Categories Lime
Time 6m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, add garlic,salt,pepper,orange juice,lime juice,onion and oregano.
- Process for 2-3 minutes or until smooth. Through the feeder tube add the oilve oil until the mixture is throughly blended. Store in the refrigerator until ready for use.
Nutrition Facts : Calories 531.8, Fat 54.2, SaturatedFat 7.5, Sodium 585.3, Carbohydrate 13.5, Fiber 1.1, Sugar 7, Protein 1.1
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
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.
EASY CHICKEN BURRITOS WITH MOJO
Steps:
- Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
- To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
- Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
- Yield: 8 servings
- Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.
- Yield: 8 servings
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
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.
MOJO VERDE
Provided by Norman Van Aken
Categories Sauce Food Processor Garlic Roast Vinegar Hot Pepper Tomatillo
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Lightly rub the poblanos and tomatillos with canola oil. Place on a baking sheet , and roast for 20 minutes. Put the poblanos in a bowl, cover tightly with plastic wrap, and let stand for about 15 minutes. Set the tomatillos aside to cool.
- Peel the poblanos and remove the stems and seeds.
- Combine all of the ingredients in a food processor and puree until fairly smooth. Refrigerated, this will keep for up to 1 month.
TOSTONES WITH GARLIC MOJO DIPPING SAUCE
Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.
Provided by Alejandra Ramos
Categories appetizer
Time 30m
Yield 4 to 6 servings as an appetizer or side dish
Number Of Ingredients 10
Steps:
- For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
- For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
- While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
- Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
- Move the pot the off the heat (do not discard the oil).
- Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
- Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.
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 GARLIC RESTAURANT SAUCE
I have in the past gone to the Dominican and Cuban area in upper Manhattan (NYC) and have eaten Cubano Sandwiches... especially from the Mambi Restaurants. However, they do not make the original Mojo Garlic Sauce any longer (as far as I know, perhaps due to the turnover of restaurant chefs) which was great! So I have tried (for a long time) to duplicate the original Mojo recipe (but with difficulty). However, here is my version of this tasty Mojo Sauce for Cubano Sandwiches!
Provided by SkipperSy
Categories Sauces
Time 23m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Place garlic, salt, oregano, (optional cumin, black pepper and Adobo seasoning) into a wooden mortar & pestle and make into almost a paste, set aside.
- Combine in a separate bowl; lime juice (or sour orange juice), vinegar, set aside.
- In a frying pan add the olive oil and add the garlic paste, stir and cook briefly (1/2-1 minute).
- Next add the liquid ingredients, stir and cook briefly (1 minute), then remove (do not overcook) and let cool.
- NOTES:.
- This recipe is basically a Dominican/Cuban sauce and adopted from the Mambi Restaurants in New York City.
- This Mojo Sauce recipe will turn a bright "off color" green due to the fresh garlic in the recipe.
- You can make a variation of this recipe by adding mayonnaise to taste, however, it is not a traditional ingredient in Cubano Sandwiches. Also, adding butter is an optional ingredient --
- Mojo Sauce is great on a Cubano Sandwich: Cuban bread (substitute Italian/French Bread) with sliced fresh pork, sliced pink ham, white cheese, sour pickle, butter and Mojo Sauce. Heat/pressing the sandwich on a hot grill is preferred... however, Cubano sandwiches are also good cold. Further, I often substitute chicken for the white fresh pork....
- In Cuba,Mojo Sauce is traditionally made with the fresh juice from sour oranges.
- Mojo Sauce is also good on Yuka (Cassava) or Green Plantains as well.
- The Puerto Rican Mojo Sauce is white in color and with less spices used.
Nutrition Facts : Calories 571, Fat 54.5, SaturatedFat 7.6, Sodium 4661.7, Carbohydrate 23.4, Fiber 2.6, Sugar 1.9, Protein 3.3
MOJO ROJO
Mojo is a type of sauce; different versions are served all over the Spanish-speaking world. This one comes from the Canary Islands of Spain, where no table would be complete without a bowl of mojo on it. Mojo is eaten on everything and at every meal and is the perfect complement to grilled fish and egg dishes. The consistency and pungency can be adjusted to you liking, and the sauce varies from place to place, but the basis is always peppers, both sweet and pungent. This is a very simple recipe, easy enough for the beginner cook. From Eating Well.
Provided by Bev I Am
Categories Sauces
Time 15m
Yield 1 3/4 cups
Number Of Ingredients 11
Steps:
- Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
- Add bell pepper and almonds; pulse until completely pureed.
- Add bread, paprika, cayenne and salt; pulse until smooth.
- If the sauce seems thick, thin with a little water.
- Note: Mojo will keep, covered in the refrigerator for up to 4 days.
- If it separates a little, drain off liquid.
Nutrition Facts : Calories 542.7, Fat 21.8, SaturatedFat 3.2, Sodium 1343.8, Carbohydrate 76.6, Fiber 10.5, Sugar 8.6, Protein 13.9
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
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.
More about "mojo sauce food"
MOJO SAUCE RECIPE - BON APPéTIT
From bonappetit.com
4.7/5 (24)Estimated Reading Time 4 minsServings 1.25
MOJO (SAUCE) - WIKIPEDIA
From en.wikipedia.org
MOJO SAUCE RECIPE + VIDEO - PLATINGS - PAIRINGS
From platingsandpairings.com
MOJO SAUCE RECIPE | MYRECIPES
From myrecipes.com
MOJO SAUCE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
MOJO (CUBAN GARLIC-CITRUS) MARINADE RECIPE - SAVEUR
From saveur.com
RECIPE - MOJO SAUCE
From lcbo.com
MAHI MAHI WITH MOJO SAUCE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
MOJO VERDE (CANARIAN GREEN MOJO SAUCE) - HOST THE TOAST
From hostthetoast.com
MOJO SAUCE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
HOW TO MAKE CANARIAN MOJO SAUCE: RECIPE! - TRADITIONAL ...
From traditionalspanishfood.com
RECIPE - MOJO SAUCE
From lcbo.com
MOJO - CUBAN MARINADE - SIMPLE, EASY-TO-MAKE CUBAN ...
From icuban.com
CUBAN MOJO SAUCE | SAVEUR
From saveur.com
CREAMY MOJO SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MOJITO ISLEñO ~ ISLANDER SAUCE - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
GUY FIERI'S CUBAN MOJO SAUCE RECIPE
From amazingribs.com
MOJO SAUCE RECIPE - RED MOJO SAUCE RECIPE + GREEN MOJO ...
From happyhealthymotivated.com
EASY SALSA MOJO PICON ROJO - CANARIAN MOJO RECIPE
From fooddrinkdestinations.com
MOJO (TRADITIONAL CUBAN SAUCE) RECIPE - KITCHEN DE LUJO
From kitchendelujo.com
SHAKEY’S MOJOS RECIPE: THE SECRET IS IN THE BREADING ...
From pepper.ph
MOJO PICóN SAUCE RECIPE - SPANISH RECIPES | SPANISH SABORES
From spanishsabores.com
MOJO SAUCE? - RESTAURANTS - CHOWHOUND
From chowhound.com
JUICY CARNE ASADA RECIPE + MOJO MARINADE ... - THE FOOD ...
From thefoodcharlatan.com
MOJO PICON | SPAIN FOOD, DIPPING SAUCE, FOOD
From pinterest.ca
SIMPLE MOJO SAUCE RECIPE - STREETSMART KITCHEN
From streetsmartkitchen.com
BEST MOJO SAUCE RECIPE - HOW TO MAKE MOJO SAUCE
From goodhousekeeping.com
CANARIAN MOJO SAUCE RECIPE - GREEN & RED MOJOS …
From guidetocanaryislands.com
THE BEST CUBAN MOJO SAUCE RECIPE - AMIGOFOODS
From blog.amigofoods.com
RED HOT AND BLUE MENU - WARRENTON VA 20186 - (877) 585-1085
From allmenus.com
MOJO’S CHINESE FOOD
From mojoschinesefood.com
MOJO SAUCE | MOJO SAUCE RECIPE, FOOD, GARLIC SAUCE RECIPE
From pinterest.ca
BEST MOJO MARINADE (PORK, CHICKEN, FISH, SHRIMP, ETC.)
From carlsbadcravings.com
TOSTONES WITH MOJO SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
MOJO | TRADITIONAL SAUCE FROM CANARY ISLANDS, SPAIN
From tasteatlas.com
CUBAN ROAST PORK SANDWICHES WITH MOJO SAUCE - FOOD & WINE
From foodandwine.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