Get your mojo back, cuban style!

Mojo (Cuban Citrus-Garlic Marinade) Recipe

3 large heads garlic, peeled
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups sour orange juice (or 3/4 cup fresh orange juice plus 3/4 cup fresh or bottled lime juice)
1 cup minced onion
2 teaspoons dried oregano leaves
3 tablespoons flat-leaf parsley, minced
1 cup olive oil

Mash the garlic, salt, and pepper into a paste, using a mortar and pestle, or on a flat surface, using the side of a large chef's knife.

Place the garlic paste in a small mixing bowl and add the sour orange juice, minced onion, oregano and parsley. Stir all of the ingredients together thoroughly.

Set this mixture aside and allow the flavors to marry for at least 30 minutes at room temperature.

In a small saucepan, heat the olive oil over medium heat until it is hot (approximately 280 degrees F.). Remove the saucepan from the heat and carefully (the oil may sputter) whisk in the garlic-orange juice mixture until the ingredients are well blended. .

Place the saucepan over medium-high heat. Bring the sauce to a rolling boil. Taste and correct the seasoning, adding salt and pepper as needed.

Remove the saucepan from the heat and allow the mojo cool to room temperature.

Pour the mojo into a clean glass jar with a lid. Use the mojo immediately or store it in the refrigerator; it will keep for several weeks.

Shake well before using.
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Ingredients

• 3 heads garlic
• 1 teaspoon of cumin
  
• 2 teaspoons salt
• 1 teaspoon black peppercorns (whole)
• 1 1/2 cups orange juice, sour orange (or 1 cup orange juice & 1/2 cup lemon juice & 1/2 cup lime juice)
• 1 cup minced onion
• 2 teaspoons oregano
• 1 cup Spanish olive oil

Directions

1. 1

   Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.

2. 2

   Stir in juice.

3. 3

   Allow to sit for at least 30 minutes or longer at room temperature.

4. 4

   *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.

5. 5

   Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.

6. 6

   Allow to sit for at least 30 minutes or longer at room temperature.

7. 7

   In a saucepan heat olive oil to medium hot & then remove from heat.

8. 8

   Whisk oil in garlic-juice mixture, until well blended.

9. 9

   Stores for at least a week in the refrigerator.

great on grilled chicken, steak, white fish, slow cooked pork, shrimp, eaten with cilantro rice. used as a marinade or sauce.
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Cuban Mojo sauce recipe
courtesy of Cocina Cubana Club (please join) / Pascual Perez and chef Sonia Martinez

The authentic mojo is made with juice from sour oranges. It still has that little orangy taste, but its very acid and tart. You can come close by mixing equal amounts of freshly squeezed orange juice with lime juice (*). If you live in areas with large concentration of Latinos you will probably find bottled Mojo (Goya brand makes one) or their produce department might have the slightly bumpy, thick skinned sour oranges. This recipe makes one cup.

1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice or lime juice
(or equal portions orange juice and lime juice)
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste

Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. Don't let it brown or it will be acrid tasting, just about 30 seconds should do it.

Add the sour orange juice, cumin and salt and pepper. STAND BACK; the sauce may sputter. Bring to a rolling boil. Taste and correct seasoning, if needed

Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, well capped in a jar or bottle, in the refrigerator.

Use with Cuban sandwiches, boiled yucca, grilled seafood and meats, fried green plantain chips, etc.

I have seen recipes for mojo using cilantro in it, but that is not traditional to Cuban Cuisine.

(*) I prefer to add more lime juice than orange, as I like it very tart.