Mojo Marinade

Every Cuban cook seems to have their own mojo recipe, and of course, it's always the "best." Like sofrito, mojo is often passed down through generations, with every family adding its own spin.

While the ingredients can vary, traditional Cuban mojo always starts with fresh garlic, oil, and citrus juice. Sour orange is the classic choice, but other citrus juices are often used as substitutes.

What are sour oranges?

Sour oranges, also called bitter oranges or Seville oranges, have a rough, bumpy peel and produce a tart, acidic juice. Unlike sweet oranges, they're rarely eaten fresh because they contain lots of seeds and are too sour.

Instead, sour oranges are prized for their juice, which is the traditional citrus used to make Cuban mojo marinade. In Spanish, they're called naranja agria.

Finding sour oranges and substitutes

Sour oranges are often available at Latin markets, especially around the holidays, though some stores carry them year-round.

If you can't find sour oranges, make a simple substitute by combining 2 parts fresh orange juice with 1 part fresh lime juice. For this recipe, that's 1 cup orange juice and ½ cup lime juice.

Another option is bottled sour orange juice. Despite the name, it's usually made with a blend of citrus juices rather than true sour oranges. Even so, it provides the sweet-tart flavor that's characteristic of Cuban mojo. Look for it in the international aisle of larger grocery stores or at Latin markets.

Ingredients

Garlic - A whole head of garlic gives the mojo its bold, signature flavor.

Salt - Coarse kosher salt or sea salt helps break down the garlic while seasoning the marinade.

Sour orange juice - Traditional Cuban mojo is made with sour orange juice. Depending on their size and juiciness, you'll need about 2½ to 3 pounds of sour oranges to make this recipe. If sour oranges aren't available, see the substitution suggestions above.

Extra-virgin olive oil - The traditional oil used in Cuban mojo.

Herbs and spices - Dried oregano, cumin, and a bay leaf add classic Cuban flavor.

You will also need - a mortar and pestle to break down the garlic, a jar or other container with a tight-fitting lid for storing the mojo, a meat mallet (or the side of a large knife) to smash the garlic, and a fine mesh strainer to catch the sour orange seeds.

📖 See the recipe card for quantities and preparation.

How to make mojo marinade

Juice the sour oranges, then strain the juice through a fine mesh strainer to remove the seeds.

Separate the garlic cloves, trim off the tough ends, and smash them with a meat mallet or the side of a large knife. Remove and discard the peels.

Add the garlic and 1 teaspoon of the salt to a mortar and pestle. Mash until the garlic is broken down into a coarse paste.

Transfer the garlic to a bowl or jar. Add the sour orange juice, olive oil, oregano, cumin, the remaining 1½ teaspoons salt, and the bay leaf. Stir or shake well to combine.

Cover and refrigerate for at least 1 hour before using. For the best flavor, marinate for several hours or overnight. Stir or shake well before using.

Storing instructions

Store the mojo in a jar or other airtight container in the refrigerator for up to 1 week. Shake or stir well before each use, as the oil and citrus juice will naturally separate.

If the marinade has been used with raw meat or poultry, discard any leftovers. If you want to use some as a sauce, set aside a portion before adding the raw meat.