Best 2 Traditional Cuban Recipe Cuban Mojo Cuban Marinade Recipes
Mojo is a traditional Cuban marinade and sauce made with citrus juice, garlic, and spices. It is used to flavor meats, poultry, and fish, and can also be used as a dipping sauce. Mojo is a versatile ingredient that can be used to create a variety of flavorful dishes. This article provides recipes for three different types of mojo: Cuban Mojo, Mojo Criollo, and Mojo Isleño. Cuban Mojo is a classic marinade made with sour oranges, garlic, cumin, and oregano. It is typically used to flavor pork, chicken, and beef. Mojo Criollo is a variation of Cuban Mojo that uses bitter oranges instead of sour oranges. It is also typically used to flavor pork, chicken, and beef. Mojo Isleño is a Puerto Rican marinade made with Seville oranges, garlic, and oregano. It is typically used to flavor pork, chicken, and fish. All three of these mojo recipes are easy to make and can be used to create delicious and flavorful dishes.
Check out the recipes below so you can choose the best recipe for yourself!
CUBAN MOJO MARINATED PORK
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I've ever put in my mouth. I found this recipe on Pinterest with a link to a blog by "The Food Charlaton". I am posting the recipe exactly as found. This was so delicious and I can't wait to make it again!
Provided by landlocked 2
Categories Very Low Carbs
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
- If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
- Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
- Preheat oven to 425 degrees F. Place a wire rack (I used a cooking rack) over a rimmed baking sheet.
- Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
- Roast the pork for 30 minutes. It should be lightly browned.
- Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
- Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
- Carve against the grain and serve.
Nutrition Facts : Calories 705, Fat 60.6, SaturatedFat 16.7, Cholesterol 141, Sodium 429.4, Carbohydrate 5.6, Fiber 0.6, Sugar 2.3, Protein 33.8
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.
Tips:
- For the best flavor, use fresh garlic, sour oranges, and herbs. If you don't have sour oranges, you can substitute a mixture of lemon and lime juice.
- Be sure to marinate the meat for at least 6 hours, or overnight for best results. You can also marinate the meat for up to 24 hours.
- Mojo can be used as a marinade, a sauce, or a dip. You can also use it to flavor vegetables or tofu.
- Mojo is a versatile condiment that can be used in a variety of dishes. Try it on grilled chicken, pork, or fish. You can also use it as a dipping sauce for empanadas or croquetas. Try experimenting with different variations of mojo. There are many different ways to make it. Have fun and enjoy the process!
Conclusion:
Cuban mojo is a delicious and versatile condiment that is a staple of Cuban cuisine. It is easy to make and can be used in a variety of dishes. Whether you use it as a marinade, a sauce, or a dip, mojo is sure to add flavor and excitement to your next meal.
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