Mojo Criollo
A garlicky Cuban citrus marinade and sauce for pork, chicken, and yuca.
Serves 8
Prep 10 min
Cook 5 min
Ingredients
- 1/2 cup olive oil
- 8 cloves garlic, minced
- 3/4 cup sour orange juice, or 1/2 cup orange juice and 1/4 cup lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Steps
Step 1. Warm the oil and garlic in a small pot for 2 minutes until the garlic is fragrant but not brown.
Step 2. Take off the heat and let cool for 3 minutes.
Step 3. Stir in the juice, cumin, oregano, salt, and pepper.
Step 4. Use as a marinade or spoon over cooked meat and boiled yuca. Keeps 5 days in the fridge.
Where this recipe comes from
Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.