The Pioneer Woman Tasty Kitchen
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Mojo (Traditional Cuban Sauce)

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Level: Easy

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Description

Let me start off by saying that this Mojo is an amazing sauce that I use on almost everything. This traditional mojo recipe is straight from Cuba and used throughout the surrounding Caribbean Islands. It is mainly used to marinate pork but is also viable for other poultry or red meats. Another use for Mojo is for a dish called yuca (cassava), a dipping sauce for fried plantain chips, or our tostones recipe.

Ingredients

  • 1 bulb Garlic
  • ½ cups White Onion
  • 1 cup Sour Orange Naranja Agria
  • 1 Tablespoon Salt
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Oregano Powder
  • ⅓ cups Olive Oil (optional)

Preparation

Break apart the head of garlic and remove the papery skin. Place garlic cloves and white onion in a food processor or blender and blend into a finely chopped mixture.

Pour garlic and white onion mixture into a mixing bowl with remaining ingredients. Mix everything well with a whisk or spoon and let the marinade sit for 45 minutes before using or storing in the refrigerator.

Notes:
1. We are fortunate to have sour/bitter oranges at the grocery store where we live but if you cannot find them, you can also use the Goya bottled version or 3/4 cup orange juice and 1/4 cup lime. If you can find them, it takes about 4 to 5 medium sized oranges to juice a cup.
2. The olive oil is optional and is only used to help meat preserve moisture and fat.
3. This marinade can be used for pork, steak, chicken, and fish.

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