Mojo Criollo Marinade
User Reviews
4.6
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Prep Time
10 mins
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Total Time
10 mins
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Servings
2 cups
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Calories
58 kcal
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Course
Condiments
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Cuisine
Cuban
Mojo Criollo Marinade
Description
The Mojo Criollo Marinade recipe begins by crushing garlic cloves and salt into a smooth paste using a mortar and pestle. Adding oregano, ground cumin, and fresh black pepper completes the aromatic base. Combining this paste with sour orange juice and extra virgin olive oil creates a balanced blend of tangy citrus, pungent garlic, herbal notes, and a touch of warmth from cumin.
This marinade works for a variety of proteins, imparting bright acidity and herbal depth that tenderize and flavor the meat. It can also double as a sauce if emulsified in a blender for a smoother texture.
In practice, marinating times vary by protein: poultry can be marinated from one hour to overnight, beef for 1-3 hours, pork 2 hours to overnight, and seafood up to 30 minutes. The marinade stores in the refrigerator airtight for up to three weeks or freezes for up to three months.
If sour oranges are unavailable, mixing fresh orange juice with lime or lemon juice approximates the flavor. The garlic paste can alternatively be made in a food processor. The marinade should be shaken before each use to recombine ingredients.
Ingredients
- 1 1/2 cups orange juice sour
- 10 garlic cloves
- 2 tsp kosher salt or coarse sea salt
- 1/2 cup extra virgin olive oil
- 2 tsp oregano fresh or 1 tsp dried
- 1/2 tsp cumin ground
- 2 tsp black pepper freshly cracked
Instructions
- 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.
- Add the oregano, cumin, and black pepper to the mortar and grind up until the garlic and spices are well smashed together.
- 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!
- 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 marinade can be stored airtight in the refrigerator for up to three weeks.
- Freeze in an airtight container for up to three months and thaw overnight in the fridge before use.
- If sour oranges are unavailable, substitute with a mixture of 1 cup orange juice and 1/2 cup lime or lemon juice.
- Use a food processor instead of a mortar and pestle to prepare the garlic paste if preferred.
- Shake the marinade before each use to recombine separated ingredients.
- Marinate poultry from 1 hour to overnight; beef for 1-3 hours; pork for 2 hours to overnight; seafood no longer than 30 minutes to avoid over-tenderizing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 58 kcal
% 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.
User Reviews
Overall Rating
4.6
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