Cuban Mojo Potatoes Recipes

CUBAN MOJO POTATOES

Cuban Mojo Potatoes image

Make and share this Cuban Mojo Potatoes recipe from Food.com.

Provided by PanNan

Categories Cuban

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs yukon gold potatoes, large dice
1 teaspoon salt
1/2 lime, cut into 6 wedges
1/4 cup olive oil
1 medium red onion, Sliced Thinly
6 garlic cloves, Crushed and Chopped
3 scallions, Sliced
1 teaspoon red pepper flakes
1/2 cup cilantro or 1/2 cup parsley, Rough Chopped

Steps:

Lay a sheet of aluminum foil on the countertop.
-Place all the ingredients (except cilantro) on top of the foil.
-Fold up the foil to create a tightly sealed package.
-Lay a second sheet of aluminum foil on the counter and double wrap the potatoes. Make sure the package is tightly sealed.
-Place the potatoes over the hottest part of the grill.
-Turn every 10 minutes, for about 40-50 minutes.
-Open the foil packet and pour the potatoes, add cilantro (or parsley) and stir to combine.

CUBAN MOJO SAUCE

Cuban Mojo Sauce image

This is a tangy garlic garlic-citrus sauce that is as beautiful to serve as it is to eat. I serve this along side sweet potato empanadas and carnitas. The recipe is from Sara Perry's "Everything Tastes Better with Garlic" by way of the Best American Recipe series. All of the ingredients should be fresh.

Provided by SassyStew

Categories Sauces

Time 15m

Yield 3/4 cup, 8 serving(s)

Number Of Ingredients 10

Ingredients

6 medium garlic cloves
1/2 teaspoon lime zest
3 tablespoons fresh lime juice
1/4 teaspoon orange zest
2 tablespoons fresh orange juice
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup extra virgin olive oil
fresh ground black pepper
1 tablespoon cilantro, minced (I omit)

Steps:

Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
With the machine running, slowly add the oil in a thin stream until emulsified.
Transfer to a small bowl and season to taste with pepper.
Stir in the cilantro.
The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.

CUBAN-STYLE SLOW COOKER MOJO CHICKEN

Cuban-Style Slow Cooker Mojo Chicken image

Tangy and bright citrus flavors light up the taste of this chicken, prepared in the slow cooker. Boneless, skinless chicken breasts are slow-cooked in a mixture of citrus juices and seasonings. You can shred the chicken breasts for an ingredient in other dishes, with a little liquid from the cooker, or you can serve the chicken breasts whole, as a main dish, with the yummy sauce. We like these whole, with Cuban Black Beans I, a recipe from the site, and steamed white rice.

Provided by Bibi

Time 2h55m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup orange juice
¼ cup lime juice
¼ cup lemon juice
2 tablespoons white vinegar
2 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and chopped
1 teaspoon ground cumin
½ teaspoon red pepper flakes
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds boneless, skinless chicken breasts
2 teaspoons cornstarch
2 tablespoons water

Steps:

Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.
Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.
Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.
Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 9 g, Cholesterol 131.8 mg, Fat 9.9 g, Fiber 0.6 g, Protein 53.2 g, SaturatedFat 1.7 g, Sodium 441.2 mg, Sugar 3.3 g

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