Serving

Mojo - Cuban
Cuba
  -   Mojo
Makes
Effort:
Sched:
DoAhead:  
9 oz  
**
55 min  
Best
Mojos of this type are essential for Cuban cuisine. This one works well as a dip, but is also used as a marinade, particularly for pork. A mojo with oil is used for chicken, fish and beef (see Note-2). Cuban restaurants in Los Angeles, California use a Cuban-California Mojo for dip, table condiment and sauce for roast chicken. Both are delicious. For use as a dip, I often run this Mojo smoother in a mini-prep processor.



8
1
12
1
1
cl
T

t
c
Garlic
Oregano, fresh
Peppercorns, black
Salt
Bitter Orange juice (1)
Make   -   (55 min - 25 min work)
  1. Peel GARLIC and crush through a garlic press, then chop fine. Chop OREGANO fine. Grind PEPPERCORNS to powder in your spice grinder and add to Garlic, along with Salt.
  2. For best results, pound this mix in a mortar.
  3. Squeeze ORANGE JUICE and add to Garlic mix.
  4. Mix All Items well and let sit 30 minutes before using. This Mojo will keep about 5 days refrigerated in a tightly sealed jar.
NOTES:
  1. Bitter Orange Juice:   [Sour Orange] This is the juice of Seville Oranges. They are fairly dry, so you need almost 2 pounds to make 1 cup juice. Unfortunately, here in Los Angles, these are available only seasonally. If you can't get them, use 2/3 regular orange juice and 1/3 lemon juice. For details, see our Bitter Orange page
  2. Mojo with Oil:   Make the above recipe. In a Sauce Pan, heat 1/2 cup Extra Virgin Olive Oil to moderately hot, about 220 °F/104°C. Take off the heat and whip in the oilless Mojo until well blended. Makes about 1-1/2 cup.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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