Mojo Criollo
This mojo recipe is perfect to add over yuca, lechon, mashed potatoes, or your chuleta de pollo!
By Cristina Curp | @thecastawaykitchen
Mojo Criollo is a Cuban marinade with a tangy, garlicky flavor. Mojo is that one sauce that always reminds me of my Abuela. She put it on everything! But it especially reminds me of Noche Buena, where she would make insane amounts of boiled yuca swimming in mojo. This sauce is made by marinating onion in sour orange juice, garlic, and salt, then pouring hot oil over it to cook them. The result is a citrusy and bright sauce that adds the perfect boost of flavor to any meal. Mojo is perfect over yuca, mashed potatoes, and is often used as a marinade for steak or any meat.
Pro tip: If you can’t find naraja argia (sour orange), just use 2 navel oranges and 2 limes.
I made my mojo using Loisa's Mortar y Pestle for the first time and it is so easy to use. My garlic doesn't slide all over the place and I love the silicone base so that I can position it however I need.
Mojo Criollo
Cristina Curp
Yields 3 cups of mojo
10 minutes
20 minutes
Ingredients
5 garlic cloves, minced
1 teaspoon Loisa Sal Marina
1 large sliced vidallia onion
1 cup of naranja agria/sour orange juice (about 3 oranges)
1 ½ cup olive oil, avocado oil, or grapeseed oil
Directions
In your Loisa Mortar y Pestle grind combine the salt and garlic and grind into a puree.
In a heat-safe bowl, add your ground garlic, sliced onions, and sour orange juice. Set aside to marinate while you prepare the oil.
In a small sauce pot, heat the cooking oil over medium heat until it sizzles then, quickly pour the hot oil over the onion mix into the heat-safe container with the garlic, onion, and sour orange mixture.
Cover and let it sit at room temperature for 20 minutes. Now it’s ready! Add to yuca, lechon, or your chuleta de pollo!
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Mojo Criollo
Cristina Curp
Yields 3 cups of mojo
10 minutes
20 minutes
Ingredients
5 garlic cloves, minced
1 teaspoon Loisa Sal Marina
1 large sliced vidallia onion
1 cup of naranja agria/sour orange juice (about 3 oranges)
1 ½ cup olive oil, avocado oil, or grapeseed oil
Directions
In your Loisa Mortar y Pestle grind combine the salt and garlic and grind into a puree.
In a heat-safe bowl, add your ground garlic, sliced onions, and sour orange juice. Set aside to marinate while you prepare the oil.
In a small sauce pot, heat the cooking oil over medium heat until it sizzles then, quickly pour the hot oil over the onion mix into the heat-safe container with the garlic, onion, and sour orange mixture.
Cover and let it sit at room temperature for 20 minutes. Now it’s ready! Add to yuca, lechon, or your chuleta de pollo!