Let me start off by saying that this Mojo is an AMAZING sauce that I use on almost everything. This traditional mojo recipe is straight from Cuba and used throughout the surrounding Caribbean Islands. It is mainly used to marinate pork but is also viable for other poultry or red meats. Another use for Mojo is for a dish called Yuca (cassava), a dipping sauce for fried plantain chips or our tostone recipe.
This is the star ingredient in this tasty recipe. In South Florida, we have the opportunity to have them in our local fruit and vegetable stands. If you have the chance to grab some of these, it is well worth the squeeze as it gives the marinade the traditional citrus flavor.
The Goya Naranja Agria bottled version is a great substitute if you cannot find the sour/bitter oranges at your local market.
Make sure to store your Mojo in a very tight sealed jar or something similar so it doesn’t go to waste! It will be safe to consume and use if you keep it continuously refrigerated in a air tight container.
Also, make sure to stir or shake the mojo marinade since some of the contents may have settled to the bottom.
Mojo Sauce MarinadePrint
- 1 head garlic
- 1/2 cup white onion
- 1 cup sour orange naranja agria
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp oregano powder
- 1/3 cup olive oil optional
Start by taking apart the garlic head into cloves and remove the papery skin. Next, place the garlic cloves and white onion into a food processor or blender and blend into a finely chopped mixture.
Then, pour the garlic and white onion mixture into a mixing bowl with remaining ingredients. Mix everything well with a whisk or spoon and let the marinade sit for 45 minutes before using or storing inside the refrigerator.
- We are fortunate to have sour/bitter oranges at the grocery store where we live but if you cannot find them, you can also use the Goya bottled version or 3/4 Cup orange juice and 1/4 Cup lime. If you can find them, it takes about 4-5 medium sized oranges to juice a cup.
- The olive oil is optional and is only used to help meat preserve moisture and fat.
- This marinade can be used for pork, steak, chicken, and fish.
Merrie Bejil says
I love your site design and your food content. I am a food lover and enjoy cooking and baking on weekends when time allows me to cook.