Mojo marinade (or mojo criollo) is a combination of citrus juice, garlic and oil. In Cuban cuisine it’s used to inject wonderful flavor to meat, usually pork and chicken.
1½cupsSour Orange Juicehow many oranges to use will depend on how large and juicy they are (about 2½-3 pounds)
1Garlic Headpeeled and smashed (about 10-12 large cloves)
2½teaspoonsCoarse Saltdivided (1 teaspoon to breakdown the garlic and 1½ teaspoon for the marinade) – we use kosher salt
2tablespoonsExtra Virgin Olive Oil
1teaspoonDried Oregano
¼teaspoonCumin
1Bay Leaf
Instructions
You will also need: Mortar and pestle, Jar or container with a tight-fitting lid, Meat mallet to smash the garlic (or use the side of a large knife), Mesh strainer
Juice the sour oranges, strain to remove the seeds.
Peel and smash the garlic.
Add the smashed garlic and 1 teaspoon salt to a mortar and pestle. Work the garlic until you break it down into small, flat pieces.
Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1½ teaspoon salt, and the bay leaf to a bowl or jar. Stir or shake to combine well.
Let the marinade sit in the refrigerator for at least 1 hour, a couple of hours to overnight is better. Shake or stir well before using.
Video
Notes
See “finding sour oranges and substitutes” section above for alternative sour orange juice suggestions