Small Bowl of Cuban Mojo

Mojo - Cuban


Cuba   -   Mojo
Makes:
Effort:
Sched:
DoAhead:  		 9 oz
**
55 min
Best		 Mojos of this type are essential for Cuban cuisine. This one works well as a dip, but is also used as a marinade, particularly for pork. A mojo with oil is used for chicken, fish and beef (see Note-2).




8
1
12
1
1
cl
T

t
c
Garlic
Oregano, fresh
Peppercorns, black
Salt
Bitter Orange juice (1)  

Cuban restaurants in Los Angeles, California use a Cuban-California Mojo for dip, table condiment and sauce for roast chicken.

Make   -   (55 min - 25 min work)

  1. Peel GARLIC and crush through a garlic press, then chop fine. Chop OREGANO fine. Grind PEPPERCORNS to powder in your spice grinder and add to Garlic, along with Salt.
  2. For best results, pound this mix in a mortar.
  3. Squeeze BITTER ORANGE JUICE and add to Garlic mix.
  4. Mix All Items well and let sit 30 minutes before using.
  5. If used as a dip, I will usually run this Mojo smoother in a mini-prep processor so it coats things better.
  6. This Mojo will keep about 5 days refrigerated in a tightly sealed jar.
NOTES:

  1. Bitter Orange Juice:

      [Sour Orange]   This is the juice of Seville Oranges. They are fairly dry, so you need almost 2 pounds to make 1 cup juice. Unfortunately, here in Los Angles, these are available only seasonally. If you can't get them, use 1/2 regular orange juice, 1/4 lemon juice and 1/4 lime juice. For details, see our Bitter Orange page

  2. Mojo with Oil:

      Make the above recipe. In a Sauce Pan, heat 1/2 cup Extra Virgin Olive Oil to moderately hot, about 220 °F/104°C. Take off the heat and whip in the oilless Mojo until well blended. Makes about 1-1/2 cup.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
rjv_mojoc1 170318 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Linking to and non-commercial use of this page permitted