Cilantro Mojito Recipes
CILANTRO MOJITO
Cilantro stems are packed with flavor, but are usually bypassed in favor of the leaves. The potent syrup in this recipe is as refreshing in iced tea and coconut water as it is in a cocktail. For a tropical twist, add a little sweetened coconut milk
Provided by Cooking Channel
Time 3m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Muddle the cilantro with the lime juice and the Cilantro Simple Syrup in a cocktail shaker. Add 1 cup ice and top with the rum. Cover and shake well. Then pour into a tall thin glass without straining (like a Collins glass). Top with a splash of club soda and garnish with the lime wedge on the rim of the glass.
- For the syrup: Combine the sugar with 1 cup water in a small saucepan, and bring to a simmer over medium-high heat. Once simmering, stir until the sugar dissolves, then remove from the heat. Add the cilantro stems and allow the flavors to infuse and the mixture to cool, at least 15 minutes. Strain out the stems and then store the syrup in the refrigerator.
MOJITO MARINADE
Steps:
- 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.
MOJITO PULLED PORK
This fork-tender pulled pork tastes fabulous on a bun, in a wrap or tortilla. My kids like to eat it spooned over rice in its citrus-flavored juices.-Mindy Oswalt, Winnetka, California
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Cut roast in half. Combine the salt, oregano, cumin, paprika and pepper; rub over pork. Place in a 4- or 5-qt. slow cooker., Mince cilantro to measure 1/4 cup; set aside. Trim remaining cilantro, discarding stems. Add the whole cilantro leaves, onions, chiles and garlic to the slow cooker. Combine the broth, orange juice and lime juice; pour over roast. Cover and cook on low for 7-9 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups juices. Discard remaining juices. Shred pork with 2 forks and return to slow cooker. Stir in minced cilantro and reserved cooking juices; heat through. Spoon 1/2 cup meat onto each bun. Serve with barbecue sauce and pickle chips.
Nutrition Facts : Calories 418 calories, Fat 16g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 916mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
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