mojo

Unknown

Had the recipe for the Cubano marinade called mojo, but misplaced it. It's got garlic and sour orange, etc. Don't remember everything in it. Could someone please help me?[p]Also, came across a brand of charcoal that I kind of like called Natura Choice. Found in a Mexican market called King Ranch. Some of the bags are stamped Arizona charcoal and some not stamped, but all are identified as product of Mexico. Average size lump is two to four inches. Burns clean and lasts a long time. At least comparable to Cowboy. Best part is $3.00 for a 7# bag.[p]Sincerely, ern

fishlessman

ern,
this is the one i use
[ul][li]lechon asado[/ul]

bobbyb

ern,
Here's one.
Bob
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MOJITO MARINADE
For years I carted cases of this citrus-flavored Cuban marinade back from Miami, til we started making
it in the restaurant. The real thing is all tarted up with the juice of bitter oranges — nearly
impossible to find. So we add a touch of lime juice to freshly squeezed orange juice to give it the
right kick. It's one of the most versatile pantry ingredients you can make. Use it as a marinade for
pork and chicken, pour it over cooked veggies or potatoes, or toss it with salad greens.
1/4 cup chopped garlic
1/2 cup chopped onion
2 cups fresh orange juice
1/2 cup fresh lime juice
1/2 cup olive oil
4 teaspoons kosher salt
1 tablespoon black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chopped fresh cilantro[p]Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in
a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your
hands because you're about to do something that is contrary to good cooking practice but produces
great flavor release. Slide the contents of the bowl into the hot oil — be very careful because
the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade
with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times
to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate.
Mojito Marinade keeps for up to 2 weeks.[p]Makes 2 1/2 cups.
Dinosaur Bar-B-Que
May 2001
John Stage and Nancy Radke
Ten Speed Press[p]This is your personal place to write notes about the recipes, such as substitutions or modifications.
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94% would make
this recipe again
clburnett1121 from Bellevue, WA on 03/01/07
Pulsing the hot marinade in a blender is prone to disaster. Either let it cool before blending or
drape the blender with a towel to contain the mess. Pulsing the hot liquid causes the air in the
blender to expand violently and push off the lid, allowing the hot liquid to erupt out. Not an
issue for the food processor since it does not seal as tightly.
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kschmitty0 from Boston on 02/05/07
This is one of those marinades that I emailed to my foody friends the day after I made it.
Quick and flavorful- a keeper. I served it over couscous and it came out beautifully.
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aerehead from Encinitas, CA on 08/31/06
I used this marinade on pork tenderloin, marinated overnight, then pan seared and finished off in
the oven. Used for a taco bar for my son's party. Was good - not great. Pork was better the second
day after absorbing more of of the marinade juices once it had been sliced up. Still, would make
again for the same purpose as it really tenderized the meat well.
print review with recipe

ShortRib

ern,
Goya makes one that can be found in most grocery stores.

Richard

ern,
Here is another one.

[ul][li]http://playingwithfireandsmoke.blogspot.com/1997/03/sour-orange-mojo-6-to-10-cloves-of.html[/ul]