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4.6 from 222 votes

Mojo Criollo Marinade

This authentic Cuban mojo marinade is a powerhouse of citrusy, garlicky flavor with fresh herbs and citrus juice. Let this marinade do all the heavy lifting for your pork, steak, chicken and fish or use the marinade as a mojo sauce!

Prep Time
10 mins
Total Time
10 mins
Servings: 2 cups
Calories: 58 kcal
Course: Condiments
Cuisine: Cuban

Ingredients

  • 1 1/2 cups Sour orange juice
  • 10 garlic cloves
  • 2 tsp Kosher or coarse sea salt
  • 1/2 cup extra virgin olive oil
  • 2 tsp fresh oregano or 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 2 tsp freshly cracked black pepper

Instructions

    Cup of Yum
  1. In a mortar and pestle, smash and mash garlic cloves to break them open. Add salt, then crush, smash, and smear in the mortar with the pestle until the garlic breaks down and becomes smoother and more paste-like.
  2. Add the oregano, cumin, and black pepper to the mortar and grind up until the garlic and spices are well smashed together.
  3. In a medium-sized mixing bowl, whisk together all the ingredients until well blended. Or use a blender to blend all the ingredients together until emulsified, which also can be used as a sauce over your food instead of a marinade!
  4. Use as a marinade or sauce for any meat, poultry, or seafood. Keep your mojo marinade in an airtight container for up to 3 weeks.

Notes

  • This recipe is easily multiplied!
  • Store: Store mojo marinade in an airtight container for up to 3 weeks in the fridge.
  • Freeze: Pour the mojo into a freezer safe airtight container and freeze for up to 3 months. Thaw in the fridge overnight, and shake up thoroughly before use.
  • if you can't find sour oranges you can mix fresh 1 cup orange juice with 1/2 cup lime or lemon juice.
  • If you don't want to pound out the garlic paste in the mortar, you can use a food processor to chop everything into a mince.
  • Shake that jar up before using the marinade to blend all the ingredients back together.
  • If you're using mojo as a sauce, I would suggest using a blender or immersion blender to get everything down to a smoother consistency.
  • Don't over-marinate your food! If you over-marinate, you risk those protein bonds completely dissolving and your meat turning into dry, crumbly, mush.
  • Poultry - from 1 hour to overnight
  • Beef - 1-3 hours, depending on cut
  • Pork - 2 hours to overnight, depending on cut
  • Seafood - no more than 30 minutes!

Nutrition Information

Serving 1g Calories 58kcal (3%) Carbohydrates 4g (1%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Sodium 150mg (6%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 2cups

Amount Per Serving

Calories 58

% Daily Value*

Serving 1g
Calories 58kcal 3%
Carbohydrates 4g 1%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Sodium 150mg 6%
Fiber 1g 4%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.