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Cuban Mojo |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cuban Mojo recipe on the web!! Makes about 1 1/2 cups No, it’s not pronounced "mo-jo." Mojo ("mo-ho") is Cuba’s barbecue sauce, a sort of cumin and fried garlic vinaigrette that’s splashed over every imaginable dish, from palomilla (Cuban steak) to the above roast pork. Cubans make their mojo with sour orange juice. Sour oranges can be found at Hispanic grocery stores, but excellent mojo can be made with fresh lime juice mixed with a little regular orange juice for sweetness. Serve the mojo in a jar or bottle with a tight-fitting lid, so you can shake it up before pouring. This recipe is easily doubled; if you are making lechon asado, you will need to do so. Just make sure you use a saucepan deep enough to safely accommodate a cup of boiling oil. ___ c olive oil _ clove garlic, large, cut into paper thin slices or finely chopped ___ c orange juice, fresh and sour or 1/2 cup fresh lime juice plus 3 tablespoons fresh regular orange juice ___ c water _ tsp cumin, ground _ tsp oregano, dried _ tsp salt, or to taste _ tsp black pepper, freshly ground, or to taste _ tbs cilantro, chopped fresh or Italian (flat-leaf) parsley 1. Heat the oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and pale golden brown, 1 to 2 minutes. Do not let brown too much, or the garlic will become bitter. 2. Stir in the sour orange juice, water, cumin, oregano, 1 teaspoon salt, and 1 teaspoon pepper. Stand back; the sauce may sputter. Bring the sauce to a rolling boil. Taste for seasoning, adding salt and pepper. Let cool to room temperature, then stir in the cilantro. Transfer the mojo to a jar or bottle with a tight-fitting lid. Serve in the jar and shake well before serving. Makes about 1 1/2 cups Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Vinegar Sauce North Carolina-Style Coleslaw Cuban Christmas Eve "Pig" / Lechon Asado Cuban Mojo Balinese Roast Pork / Babi Guling Rosemary Grilled Pork Loin Chile-Marinated Pork In The Style Of Oaxaca / Cecina Adobada Grilled Pork With Fiery Salsa / Poc Chuc Brazilian Pork Rollatini Jamaican Jerk Pork Tenderloin Uruguayan Grilled Stuffed, Rolled Pork / Pamplona de Puerco Susur Lee's Chinese Barbecued Pork Pork With Moorish Seasonings / Pinchos Morunos Sweet Pork Sate / Sate' Babi Manis Sweet and Garlicky Pork Chops Romy's Ribs With Filipino Seasonings Oaxacan-Style Pork Ribs Salsa Mexicana Memphis-Style Ribs Rasta Ribs |
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