Recipes · Cooking tips · Techniques

Mojo Marinade

Mojo Marinade

Mojo is a popular marinade and sauce in Cuban cuisine. A mojo marinade is a simple combination of garlic, spices and citrus juice. It injects wonderful flavor to meat. Mojo is used most commonly to flavor pork, but it works great on chicken and root vegetables, like yuca and malanga. However you use it, this marinade will add a tropical flair to your meal. Need a few recipes to try out your new mojo skills? Try this Cuban roast pork, these much less involved, Cuban pork kabobs  or this 24 hour mojo marinated grilled chicken; it’s amazing!

 

A note about sour oranges

Sour oranges are used in chicken and pork marinades, especially mojo recipes. During the latter part of the year, near the Christmas season, many Latin markets will stock sour oranges. If you can find sour oranges, slice them in half and juice.

 

If you can’t get sour oranges, because they’re not available in your area, or it’s not season, try combining orange juice (fresh squeezed is preferable) and lime juice at about a 2:1 ratio. Two parts orange juice to one part lime juice, shake or stir to combine well.

 

Another alternative is bottled sour orange juice, which is not really made with sour oranges (more like grapefruit juice and other citrus); it will, however, still get that sour and sweet taste we’re looking for. Sour orange juice can be found in the international section of most large grocery stores, or find it online (although at a premium).

 

Sour oranges are not very pretty, actually, they look like ugly oranges. The color is not vibrant, and they’re often rough, bumpy and have imperfections. The sour oranges we used in this recipe were actually quite nice looking (by sour orange standards). They were also on the small side, but quite juicy.

Sour Oranges arranged in a black bowl

 

Ingredients

1 Head of Garlic, peeled and smashed

1½ cups Sour Orange Juice (about 10-12 sour oranges – about 3-4 lbs.)

2 tbsp. Olive Oil

1 tsp. Oregano, dried

¼ tsp. Cumin

1 Bay Leaf

1½ tsp. Kosher Salt, divided

 

If you’re making the sour orange juice

Combine 1 cup of orange juice (preferably fresh squeezed) and ½ cup lime juice. Stir or shake the juice to combine well.

 

Make the mojo marinade

Juice the sour oranges. Use a strainer to catch all those seeds.

Juicing Sour Oranges using a green manual juicer on a wood cutting board

 

Peel the garlic and smash them by placing them on a cutting board and give them a good whack with the side of a large knife.

Smashed Garlic on a wood cutting board one is covered by a chef's knife

 

Add the garlic and about ½ tsp. kosher salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.

Smashed Garlic in a Mortar and Pestle

 

Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1 tsp. salt, and the bay leaf to a medium bowl or jar.

Making Mojo Marinade all of the ingredients are in a large mason jar and a bay leaf is being dropped in

 

Stir or shake to combine well. Let the marinade sit in the refrigerator for at least 1 hour, a couple of hours is better. It will keep overnight too, if you want to make it ahead of time.

 

Shake or stir the mojo marinade well before using.

 

Mojo Marinade
Prep Time
20 mins
Refrigerate at least
1 hr
 

Mojo is a popular marinade and sauce in Cuban cuisine. A mojo marinade is a simple combination of garlic, spices and citrus juice. It injects wonderful flavor to meat.

Course: marinade
Cuisine: Cuban
Keyword: marinade for meat
Servings: 8
Calories: 56 kcal
Ingredients
  • 1 Head of Garlic peeled and smashed
  • cups Sour Orange Juice (about 10-12 sour oranges - about 3-4 lbs.)
  • 2 tbsp. Olive Oil
  • 1 tsp. Oregano dried
  • ¼ tsp. Cumin
  • 1 Bay Leaf
  • tsp. Kosher Salt divided
Instructions
  1. If you’re making the sour orange juice: combine 1 cup of orange juice (preferably fresh squeezed) and ½ cup lime juice. Stir or shake the juice to combine well.

  2. Juice the sour oranges. Use a strainer to catch all the seeds.

  3. Peel the garlic. Smash the garlic cloves; place them on a cutting board and give them a good whack with the side of a large knife.

  4. Add the garlic and about ½ tsp. kosher salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.

  5. Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1 tsp. salt, and the bay leaf to a medium bowl or jar. Stir or shake to combine well.

  6. Let the marinade sit in the refrigerator for at least 1 hour, a couple of hours is better. It will keep overnight too, if you want to make it ahead of time.

  7. Shake or stir the mojo marinade well before using.

Recipe Video

Nutrition Facts
Mojo Marinade
Amount Per Serving
Calories 56 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 359mg 15%
Potassium 100mg 3%
Total Carbohydrates 5g 2%
Sugars 3g
Vitamin A 2.1%
Vitamin C 28.3%
Calcium 1.6%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.
Mojo is a popular marinade and sauce in Cuban cuisine. A mojo marinade is a simple combination of garlic, spices and citrus juice. It injects wonderful flavor to meat. Mojo is used most commonly to flavor pork, but it works great on chicken and root vegetables, like yuca and malanga. #mojomarinade #mojo #Cubanfood #porkmarinade #pork #howtomakemojo #howtomakecubanmojo

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