Best 4 Cuban Mojo Potatoes Recipes
**Cuban Mojo Potatoes: A Journey Through Flavors**
In the realm of culinary delights, Cuban mojo potatoes stand tall as a testament to the power of simple ingredients combined in perfect harmony. Originating from the vibrant island of Cuba, these delectable potatoes are a staple in many households and a celebrated dish at gatherings and fiestas.
Our exploration into the realm of Cuban mojo potatoes begins with a traditional recipe that captures the essence of this classic dish. Featuring tender potatoes generously coated in a vibrant mojo sauce, this recipe forms the cornerstone of our culinary adventure. For those seeking a vegetarian twist, we present a tantalizing version that showcases the versatility of mojo potatoes. Crafted with an array of colorful vegetables, this dish offers a symphony of flavors and textures that will leave you craving more.
Venturing beyond the classic, we unveil a mouthwatering mojo potatoes casserole that elevates this humble dish to new heights. Layers of potatoes, mojo sauce, and savory ingredients meld together in perfect harmony, creating a dish that is both comforting and utterly irresistible. And for those who love their potatoes crispy and golden, our air fryer mojo potatoes recipe delivers a delightful crunch without compromising on flavor.
But the journey doesn't end there. We delve into the secrets of making the perfect mojo sauce, the heart and soul of Cuban mojo potatoes. With variations ranging from classic to spicy, this essential condiment adds a burst of flavor to any dish it touches. And to round off our exploration, we present a collection of tempting side dishes that complement mojo potatoes perfectly, enhancing the overall dining experience.
From the traditional to the innovative, this comprehensive guide to Cuban mojo potatoes promises to tantalize your taste buds and inspire your culinary creativity. So, embark on this flavorful odyssey and discover the magic of Cuban mojo potatoes in all their glory.
CUBAN MOJO POTATOES
Make and share this Cuban Mojo Potatoes recipe from Food.com.
Provided by PanNan
Categories Cuban
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lay a sheet of aluminum foil on the countertop.
- -Place all the ingredients (except cilantro) on top of the foil.
- -Fold up the foil to create a tightly sealed package.
- -Lay a second sheet of aluminum foil on the counter and double wrap the potatoes. Make sure the package is tightly sealed.
- -Place the potatoes over the hottest part of the grill.
- -Turn every 10 minutes, for about 40-50 minutes.
- -Open the foil packet and pour the potatoes, add cilantro (or parsley) and stir to combine.
SHAKEY'S MOJO POTATOES
I don't know if you remember Shakey's Pizza but they would serve these potatoes with their famous Chicken and it was so good!! The best pizza and chicken with potatoes EVER!! Make them and let me know what you think!!
Provided by babygirl65
Categories Potato
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bake the potatoes in the oven at 425F for about 1 hour, let cool. (I rub olive oil on my potatoes, then wrap in foil, my preference)
- Cut each potato into 1/4" rounds.
- Heat oil to 375°F
- Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking)
- Dip each potato wedge into the milk (can add egg if you want), then dredge thoroughly in the seasoned flour mixture.
- Deep fry wedges without overcrowding, until crisp and golden.
- Drain on paper towels and serve.
Nutrition Facts : Calories 676.5, Fat 2.3, SaturatedFat 0.9, Cholesterol 4.3, Sodium 49.7, Carbohydrate 146.5, Fiber 14, Sugar 4.7, Protein 18.8
TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)
There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)
Provided by Manami
Categories Lemon
Time 50m
Yield 50-60 serving(s)
Number Of Ingredients 7
Steps:
- Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
- Stir in juice.
- Allow to sit for at least 30 minutes or longer at room temperature.
- *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
- Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
- Allow to sit for at least 30 minutes or longer at room temperature.
- In a saucepan heat olive oil to medium hot & then remove from heat.
- Whisk oil in garlic-juice mixture, until well blended.
- Stores for at least a week in the refrigerator.
CUBAN MOJO SAUCE
This is a tangy garlic garlic-citrus sauce that is as beautiful to serve as it is to eat. I serve this along side sweet potato empanadas and carnitas. The recipe is from Sara Perry's "Everything Tastes Better with Garlic" by way of the Best American Recipe series. All of the ingredients should be fresh.
Provided by SassyStew
Categories Sauces
Time 15m
Yield 3/4 cup, 8 serving(s)
Number Of Ingredients 10
Steps:
- Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
- With the machine running, slowly add the oil in a thin stream until emulsified.
- Transfer to a small bowl and season to taste with pepper.
- Stir in the cilantro.
- The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.
Tips:
- To achieve perfectly crispy potatoes, ensure they are evenly coated in the mojo sauce before roasting. This helps create a flavorful and golden-brown crust.
- For a spicier dish, use a hotter variety of chili peppers or increase the amount of chili powder in the mojo sauce.
- If you prefer a sweeter flavor profile, add a pinch of brown sugar or honey to the mojo sauce.
- For a smoky flavor, roast the potatoes in a cast-iron skillet over medium heat. The skillet will help create a nice char on the potatoes.
- Garnish the potatoes with fresh cilantro or parsley for an extra burst of flavor and color.
Conclusion:
Cuban mojo potatoes are a delicious and versatile dish that can be enjoyed as a side dish or main course. With their crispy exteriors and flavorful interiors, these potatoes are sure to be a hit at your next gathering. Experiment with different variations of the mojo sauce to create a dish that suits your taste preferences. Whether you prefer it spicy, sweet, or smoky, Cuban mojo potatoes are a culinary delight that will tantalize your taste buds.
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