Mojo – Cuban Marinade

Photo by Alicia I.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1 1/2

    heads garlic

  • 1

    teaspoon salt

  • 1/2

    teaspoon black peppercorns

  • 3/4

    cup sour orange juice

  • (In a pinch, use one part orange to half part lemon and half part lime)

  • 1/2

    cup minced onion

  • 1

    teaspoon oregano

  • 1/2

    cup Spanish olive oil

Directions

The mojo with oil marinade is best for chicken, duck, fish, and so on. The oil prevents the meat from losing fat and moisture. Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. In a saucepan, heat olive oil to medium hot (approximately 220 degrees F) and remove from heat. Carefully whisk in the garlic-orange juice mixture (prepared above) until well blended.

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