A mojo marinade is a combination of citrus juice, garlic and oil. It's very popular in Cuban cuisine. Mojo injects wonderful flavor to meat, especially pork and chicken.
- 1 Head of Garlic peeled and smashed
- 1½ cups Sour Orange Juice
- 2 tablespoons Olive Oil
- 1 teaspoon Oregano dried
- ¼ teaspoon Cumin
- 1 Bay Leaf
- 2 teaspoons Coarse 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.
Juice the sour oranges. Use a strainer to catch all the seeds.
Peel and smash the garlic cloves.
Add the garlic and ½ 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 medium 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 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.
Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 582mg | Potassium: 93mg | Fiber: 1g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 23mg | Calcium: 9mg | Iron: 1mg