Mojo Sauce Recipes

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MOJO MARINATED PORK



Mojo Marinated Pork image

Provided by Bobby Flay

Categories     main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 22

4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6 pounds), trimmed of excess fat
Salt and freshly ground black pepper
Mojo Dipping Sauce, recipe follows
Plantains with Rum and Brown Sugar, recipe follows
8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
1/2 cup light brown muscavado sugar
3 ripe plantains, peeled and sliced on the bias into 1/2-inch-thick slices
1/2 cup dark rum

Steps:

  • Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
  • Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
  • Preheat the oven to 425 degrees F.
  • Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
  • Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
  • Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
  • Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

MOJO GRILLING MARINADE



Mojo Grilling Marinade image

This mojo marinade is delicious for use with meats and fish before grilling. It's a great marinade for grilled flank steak, whole pork loins, and on whole rotisserie chickens! Meat and chicken should be marinated overnight, fish only needs one hour.

Provided by Deb Blagg

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 12

Number Of Ingredients 12

6 cloves garlic, coarsely chopped
½ cup minced yellow onion
1 cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ teaspoon ground cumin
1 teaspoon dried oregano flakes
½ teaspoon lemon-pepper seasoning
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
¼ cup chopped cilantro
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 cup olive oil

Steps:

  • Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 4.4 g, Fat 18.1 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.5 g, Sodium 183.7 mg, Sugar 2.2 g

GARLIC MOJO SAUCE



Garlic Mojo Sauce image

It's not just a marinade-this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

Provided by David Tamarkin

Categories     #cook90     Sauce     Condiment     Lime Juice     Chile Pepper     Garlic     Orange Juice     Oregano

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1/2 cup olive oil
8 garlic cloves, pressed or finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 medium Fresno chile, thinly sliced
1/2 cup fresh lime juice (from about 4 limes)
1/2 cup fresh orange juice (from about 1 orange)
1 1/2 teaspoons kosher salt

Steps:

  • Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10-15 minutes. Stir in chile, lime juice, orange juice, and salt.
  • Do Ahead
  • Sauce can be made 1 week ahead. Transfer to an airtight container and chill.

MOJO SAUCE



Mojo Sauce image

This recipe is an accompaniment for Braised Pork with Mojo Sauce .

Categories     Sauce     No-Cook     Quick & Easy     Lime     Orange     Spice     Cilantro     Oregano     Bon Appétit

Yield Makes about 2 1/3 cups

Number Of Ingredients 10

1 cup olive oil
3/4 cup plus 2 tablespoons fresh lime juice
3/4 cup orange juice
1/2 cup chopped fresh cilantro
8 garlic cloves, minced
1 tablespoon grated orange peel
1 tablespoon dried oregano
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper

Steps:

  • Whisk all ingredients in medium bowl.

CANARY ISLAND RED MOJO SAUCE



Canary Island Red Mojo Sauce image

Originated in the Canary Islands, this sauce can be used to top potatoes, served with fresh bread rolls, or served with white gouda cheese or goat cheese cubes. This sauce, whether mild or spicy, is a delightful addition to any meal. You may add lime juice and or curry for added taste!

Provided by amingermany

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 20

Number Of Ingredients 7

2 large red bell peppers, cut into chunks
3 cloves garlic
1 tablespoon sweet paprika
1 bunch fresh cilantro
1 cup olive oil
1 chile pepper
2 slices bread, crusts removed

Steps:

  • Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 2.9 g, Fat 11 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 19.5 mg, Sugar 0.9 g

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)



Traditional Cuban Recipe: Cuban Mojo (Cuban Marinade) image

There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)

Provided by Manami

Categories     Lemon

Time 50m

Yield 50-60 serving(s)

Number Of Ingredients 7

3 heads garlic
2 teaspoons salt
1 teaspoon black peppercorns (whole)
1 1/2 cups orange juice, sour orange (or 1 cup orange juice & 1/2 cup lemon juice & 1/2 cup lime juice)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil

Steps:

  • Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
  • Stir in juice.
  • Allow to sit for at least 30 minutes or longer at room temperature.
  • *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
  • Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
  • Allow to sit for at least 30 minutes or longer at room temperature.
  • In a saucepan heat olive oil to medium hot & then remove from heat.
  • Whisk oil in garlic-juice mixture, until well blended.
  • Stores for at least a week in the refrigerator.

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

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.

MOJO SAUCE



Mojo Sauce image

Provided by Food Network

Time 10m

Yield about 1/2 cup

Number Of Ingredients 5

3 sour oranges
1 head garlic, cloves peeled and separated
Salt
Chopped fresh oregano leaves
Freshly ground black pepper

Steps:

  • Slice the oranges down the middle and squeeze the juice. Mash a head of garlic in a morteros (a thick bowl with a mashing paddle used in Latino cooking). Add a little salt to the garlic (more than a pinch, less than a teaspoon). Add the sour orange juice to the mixture. Add oregano and pepper, to taste. Brush the Mojo Sauce on the food as it is cooking.

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  • Heat the oil in a large sauce pan until it's medium hot, about 225F to 250F. If you don't have a thermometer, heat it over medium-high heat until the first whiff of smoke. Remove from heat.
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