Cuban MOJO Recipe | No, Mojo-Marinade and Mojo-Sauce are NOT the same!

Did you know that 𝐌𝐨𝐣𝐨 𝐌𝐚𝐫𝐢𝐧𝐚𝐭𝐞 and 𝐌𝐨𝐣𝐨 𝐒𝐚𝐮𝐜𝐞 are NOT the same things! As I got ready to share my Pan con Lechon recipe with you guys and needed to make some 𝐌𝐨𝐣𝐨 𝐂𝐫𝐢𝐨𝐥𝐥𝐨, I decided to split the video because there is more to Mojo than you may think!

The 𝐦𝐞𝐚𝐧𝐢𝐧𝐠 𝐨𝐟 𝐭𝐡𝐞 𝐰𝐨𝐫𝐝 𝐌𝐨𝐣𝐨, which is Catalan slang for "Mojar," is a traditional dipping sauce consisting primarily of olive oil, local peppers, garlic, paprika, cumin, and other spices. Mojo is original to the Canary Islands off the coast of Southern Spain and brought to the Americas during colonial days, where it was adopted thought out the Caribbean. Today many countries like Puerto Rico have a variation of this recipe, but in today's video, we will make the one 𝐌𝐎𝐉𝐎 𝐫𝐞𝐜𝐢𝐩𝐞 that tops them all, which is the infamous 𝐌𝐨𝐣𝐨 𝐂𝐫𝐢𝐨𝐥𝐥𝐨 𝐂𝐮𝐛𝐚𝐧𝐨!

The Redneck Cuban Mojo Marinate is how you take yucca, roasted pork, tostones, and other Cuban dishes to the next level! The 𝐂𝐮𝐛𝐚𝐧 𝐌𝐨𝐣𝐨 is the perfect companion for Tostones or Yuca. This Cuban-style citrusy garlic seasoning is always in high demand, and its taste profile is world-renowned and an essential ingredient and a unique identifier of Cuban food. Many fans are psyched about this new Cuban-style seasoning blend which Trader Joe's describes as bright citrus and allium blend with salt. Food writers have quickly likened these flavors to the better-known mojo sauce! So much so that Trader Joe's has introduced their take on this authentic Cuban recipe, calling it "Cuban Style Citrusy Garlic Seasoning Blend," but trust me when I say, Mojo is not something you want from a bottle!

Now, as I said in the video, this recipe will get you n the ballpark, but not once have I made 𝐌𝐨𝐣𝐨 and not had to adjust the recipe. This happens because it is hard to judge the acidity level of the oranges. Also, if the garlic is not fresh, you may need to adjust that too!

𝐂𝐮𝐛𝐚𝐧 𝐌𝐨𝐣𝐨 𝐌𝐚𝐫𝐢𝐧𝐚𝐝𝐞 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

A Cuban 𝐌𝐨𝐣𝐨 𝐌𝐚𝐫𝐢𝐧𝐚𝐝𝐞 is something you will use if you are trying to infuse that citrusy garlic Cuban seasoning in pork, beef, chicken, and even fish. I am not a fan is using raw garlic in Mojo Marinate because if you cook over an open flame or broil it in the oven, it can easily burn!

• 1/2 Cups Sour Orange Juice (Naranja Agria)*
• 1/4 Cup Extra Virgin Olive Oil
• 1-2 Teaspoons of Salt (To Taste!)
• 1 Teaspoon Black Pepper
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon of Parsley Flakes (Optional)
• 1 Teaspoon of Thyme (Optional)

𝐂𝐮𝐛𝐚𝐧 𝐌𝐨𝐣𝐨 𝐒𝐚𝐮𝐜𝐞 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

Unlike the Cuban Mojo Marinade, the Cuban 𝐌𝐨𝐣𝐨 𝐒𝐚𝐮𝐜𝐞 is made with fresh raw ingredients, and the fresher, the better!

• 1 Head Garlic Approx. (10-12 Large Cloves)
• 1/2 Thinly Sliced Sweet Spanish Onion
• 1-2 Teaspoons of Salt (To Taste!)
• 1 Teaspoon Black Pepper (or Peppercorns)
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Parsley Flakes (Optional)
• 1 Teaspoon Ground Cumin (Optional)
• 1/2 Cups Sour Orange Juice (Naranja Agria)*
• 1/4 Cup Extra Virgin Olive Oil

*Sour Orange Juice (Naranja Agria) - This is something that may be difficult to get for many outsides of Florida. After many tries, I think that the best substitute for Sour Orange Juice (Naranja Agria) is 1-cup of fresh orange juice, ¼-cup of grapefruit juice, ¼-cup of lemon juice, and a ¼-cup of lime juice! As with the real thing, acidity may vary. Use orange juice to level it out.

𝐇𝐨𝐰 𝐭𝐨 𝐌𝐚𝐤𝐞 𝐂𝐮𝐛𝐚𝐧 𝐌𝐨𝐣𝐨 𝐒𝐚𝐮𝐜𝐞

If you're making Cuban 𝐌𝐨𝐣𝐨 𝐌𝐚𝐫𝐢𝐧𝐚𝐝𝐞, this is as simple as depositing all the ingredients in a mixing bowl and stirring it for 1 minute, letting it rest for a few. Taste salt and acidity before adding your meat, and that is it!

On the other hand, if you are making Cuban 𝐌𝐨𝐣𝐨 𝐒𝐚𝐮𝐜𝐞, start by combining the peppercorns (or ground black pepper), salt, and other spices in a mortar and pestle. If you are using peppercorns, smash those first. Otherwise, add the garlic and small it until you make somewhat of a paste. Once the desired consistency is achieved, add the sour orange mix or juice.

Then you want to bring the oil to temperature over medium-high heat in a skillet and add the thinly sliced onions. Cook for about a minute and add the content from the mortar. Turn the heat down to low, cover it and let it cook for about a minute before removing it from the heat.

𝐓𝐈𝐏𝐒:

The ingredient in a 𝐂𝐮𝐛𝐚𝐧 𝐌𝐨𝐣𝐨 may not taste cohesive at first. Especially if you are making a Mojo Sauce, this sauce is best made hours before it is needed. That is why it is the first thing I make when serving Yuca, Fried Green Plantains (Tostones), or even Vaca Frita! It tends to get milder if you leave it in the fridge overnight!

What can go wrong? More often than not, the final product may be too acidic! Orange juice is usually the best fix, but sugar will work. In any case, add a little bit at a time. You can always add more, but you can't take out!

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