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Cuban Mojo Sauce recipe - How to
Make Authentic Marinade
courtesy of the
Cocina Cubana Club founded by
Pascual Perez &
Sonia
Martinez
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Recipe and comments by
Sonia
Martinez.
Use mojo sauce with Cuban sandwiches, boiled yucca, grilled seafood and meats,
fried green plantain chips (tostones) and more.
The authentic mojo is made with juice from sour oranges. It still
has that little orangey taste, but its very acid and tart. You can
come close by mixing equal amounts of freshly squeezed orange juice
with lime juice. I prefer to add more lime juice than orange, as I like it very
tart.
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If you live in areas with large concentration
of Latinos you will probably find bottled Mojo (Goya brand makes
one) or their produce department might have the slightly bumpy,
thick skinned sour oranges.
I have seen recipes for mojo using cilantro in it, but that is not
traditional to Cuban cuisine. This recipe makes one cup.
Prep Time: 5 minutes - Cook Time: 20 minutes - Total Time: 25 minutes
Ingredients:
1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice* or lime juice
(or equal portions orange juice and lime juice)
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste
Instructions:
Heat the olive oil in a deep saucepan over medium heat. Add the
garlic and cook until fragrant and lightly toasted. Don't let it
brown or it will be acrid tasting, just about 30 seconds should do
it.
Add the sour orange juice, cumin and salt and pepper. STAND BACK;
the sauce may sputter. Bring to a rolling boil. Taste and correct
seasoning, if needed
Cool before serving. Mojo is best when served within a couple of
hours of making, but it will keep for several days, well capped in a
jar or bottle, in the refrigerator
* Many Latin grocery stores sell bottles of "naranja
agria" bitter orange juice, you can also find it for sale online.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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