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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

 

Cuban mojo sauce recipe

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.


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.

 

 

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