Best 2 Mojo Cuban Marinade By Three Guys From Miami Recipes
In the vibrant culinary landscape of Cuban cuisine, few dishes capture the essence of the island's flavors like the tantalizing Mojo Cuban marinade. Originating from the heart of Miami, this marinade is a harmonious blend of zesty citrus, aromatic herbs, and savory spices that transforms ordinary meats, seafood, and vegetables into extraordinary culinary creations. Embark on a taste adventure as we unveil the secrets behind this beloved marinade and present a collection of delectable recipes that showcase its versatility. From the classic Mojo Roasted Chicken bursting with juicy flavors to the enticing Mojo Marinated Grilled Shrimp bursting with succulent goodness, each recipe promises an explosion of Cuban-inspired goodness. Whether you prefer the simplicity of Mojo Marinated Grilled Vegetables or the richness of Mojo Braised Pork, this article offers a culinary journey that celebrates the vibrant spirit of Cuban cooking.
Let's cook with our recipes!
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.
MOJO CUBAN SANDWICH
Steps:
- For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl. Whisk in the olive oil. Place the tied roast into a resealable plastic bag and pour in the marinade. Sprinkle with salt and pepper. Allow to marinate for 30 to 40 minutes at room temperature. Once marinated, remove from the bag and wipe away any excess liquid. Reserve the marinade.
- For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat. Add the canola oil to the pressure cooker pot and turn to high heat. Sear the roast on all sides. Then add the chicken stock, bay leaves, onions and the reserved marinade. Replace the lid and reduce the heat to low. Cook until the roast is tender, 30 to 45 minutes.
- Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes. Slice thinly.
- For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto the bread. Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Finish with the top half of the Cuban loaf. Repeat with the remaining sandwiches.
- To serve: Heat a flat-top griddle pan to medium heat with the olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers and serve immediately.
Tips:
- Choose the freshest ingredients possible. This will ensure that your marinade is flavorful and vibrant.
- Don't be afraid to experiment with different flavors. There are many different variations of mojo Cuban marinade, so feel free to add or omit ingredients to suit your taste.
- Be sure to marinate your meat for at least 30 minutes, but no longer than 24 hours. This will give the flavors time to penetrate the meat.
- When grilling or roasting your meat, be sure to baste it with the marinade frequently. This will help to keep it moist and flavorful.
Conclusion:
Mojo Cuban marinade is a versatile and flavorful marinade that can be used on a variety of meats. It's perfect for grilling, roasting, or even pan-frying. With its bright citrus flavors and savory herbs, mojo Cuban marinade is sure to add a delicious touch to your next meal.
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