Cuban Mojo Dressing Recipes
RED CABBAGE MOJO SLAW
Cuban Mojo sauce is made with tons of garlic, fresh orange juice, and lots of oregano and cumin. Here, we use it as a dressing for a zesty, spicy red cabbage slaw that's perfect for serving as a side dish or as a topping for barbecue sandwiches.
Provided by Wholefully
Categories Condiment
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the cabbage, cilantro, carrot and orange zest until well mixed. Set aside.
- In the basin of a food processor or a blender, combine the garlic, orange juice, lime juice, oregano, cumin, salt and pepper. Pulse together until the garlic is finely chopped.
- With the food processor or blender running on low, slowly pour in the olive oil until well combined.
- Pour dressing over the cabbage mixture and toss to coat. Taste and season with more salt and pepper as necessary. Refrigerate for at least 15 minutes before serving. Yields about 1 cup per serving.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 6 g, TransFat 0 g
GARLIC MOJO SAUCE
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
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 CRIOLLO RECIPE
An authentic Cuban recipe, mojo criollo cannot be left out when preparing a delicious traditional meal.
Provided by Dailis
Categories Dressing
Time 15m
Yield 1 Recipient
Number Of Ingredients 7
Steps:
- 1 Crush the already-peeled garlic along with the salt with a mortar and pestle until it is completely ground-up.
- 2 Add the pepper and crush again. Next, add the oregano and mix everything together.
- 3 Add the chopped onion, the oil, and the bitter orange juice. Stir with a spoon.
- 4 Let it sit for approximately half an hour to an hour before using it to get a better mixture and to strengthen the flavor of the ingredients.
- 5 Use this delicious mojo to season all kind of meats and to prepare the famous recipe made with yucca, potatoes or eddoes. Video de Preparación del Mojo Criollo Cubano Paso a paso en Video de como hacer un Mojo Criollo Cubano
Nutrition Facts :
HOMEMADE MOJO DRESSING/MARINADE
Simple, yet very flavorful for chicken, pork, or Green plantains.etc...actually possibilities are endless...YUM
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Marinades
Number Of Ingredients 4
Steps:
- Combine all ingredients and let sit for about 30 mins.
TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)
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
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 SPATCHCOCK TURKEY RECIPE
A spatchcock turkey recipe made Cuban-style with a citrusy garlic mojo marinade that's perfect for Thanksgiving!
Provided by Jamie Silva
Categories Main Course Main Dish
Time 2h35m
Number Of Ingredients 8
Steps:
- First things first, make sure you thaw your 14-pound turkey three days before in the fridge. You can't rush this part because a frozen turkey will just not defrost quick enough the day of. Make sure to add a reminder for yourself on your phone to transfer the turkey from the freezer to the fridge 3 days before serving (the Monday before Thanksgiving).
- In a mortar and pestle, mash garlic, salt, oregano, cumin, and pepper together until you get a paste. Transfer to a bowl and combine the garlic mojo marinade with the oil and sour orange juice. Set aside.
- To spatchcock (aka butterfly) the turkey, place the thawed turkey, breast-side down, on a cutting board or baking sheet. Make sure it's sturdy so you don't hurt yourself in this process. Run your hand along the center of the bird to find the backbone.
- Using a pair of very sharp kitchen shears, cut as close to the spine as possible, one side at a time. You may have to use both your hands to cut through the ribs. Once the backbone is cut out, save it for homemade gravy.
- Now, turn the turkey over, breast-side up, and using both hands, one on top of another, press down firmly on the breast until you hear a crack. Transfer the now flattened, spatchcocked turkey to a baking sheet with a wire rack.
- Preheat the oven to 425 degrees F.
- Rub the garlic mojo marinade inside and under the skin of the turkey. Pat the skin dry with a paper towel, brush it with olive oil and season with a bit of salt and pepper. Tuck the wing tips behind the turkey breast to prevent them from burning.
- Place the turkey in the oven and roast for 1 1/2 hours (90 minutes) until browned and cooked through. The internal temp should be 165ºF using a food thermometer. Remove the turkey from the oven and let it rest for 20 minutes before carving. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 599 kcal, Carbohydrate 1 g, Protein 84 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 278 mg, Sodium 666 mg, Fiber 1 g, Sugar 1 g
CUBAN GARLIC SALAD DRESSING
Make and share this Cuban Garlic Salad Dressing recipe from Food.com.
Provided by FloridaGrl
Categories Salad Dressings
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients throughly with wire whisk. Serve at room temperature.
CUBAN MOJO DRESSING
Steps:
- Heat 1/4 cup olive oil in a small saucepan over medium heat. Add 3 to 4 minced or thinly sliced garlic cloves and cook for several minutes until the garlic is lightly browned at the edges. Add 5 to 6 tablespoons freshly squeezed lime juice (from 2 to 3 limes), a pinch of ground cumin; season with salt and pepper to taste. Increase the heat to medium-high and bring just to a boil, then turn off the heat. Cool completely, and it's ready to use.
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CUBANO TORTELLINI SALAD WITH MOJO DRESSING - CARLSBAD …
From carlsbadcravings.com
Reviews 2Estimated Reading Time 9 minsServings 8Total Time 35 mins
- Cook tortellini according to package directions just until al dente- do NOT overcook. Drain, rinse with cold water and add to a large serving bowl.
- Meanwhile, combine dressing ingredients in a pint size mason jar. Seal and shake vigorously. Pour half of the dressing over the drained pasta and toss to combine.
- Add the remaining salad ingredients to the bowl EXCEPT romaine lettuce and toss until well coated. Chill in the refrigerator at least one hour. When ready to serve, add romaine and remaining dressing and toss to combine.
CUBAN MOJO RECIPE - FOR THE LOVE OF SAZóN
From fortheloveofsazon.com
Reviews 1Servings 2Cuisine Cuban, SpanishEstimated Reading Time 3 mins
- Using a juicer, squeeze the oranges to obtain 2 cups of juice. Strain the juice to remove the seeds and pulp into a measuring cup.
- In a blender (or if your food processor is big enough), combine the sour orange juice, garlic, salt, pepper, cumin, and oregano. Pulse to combine.
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AVOCADO MOJO DRESSING OR DIP RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine CubanEstimated Reading Time 3 minsCategory SauceTotal Time 10 mins
- Prepare Avocado - To cut the avocado, place it in the palm of your hand and insert a sharp knife with a blade at least 2 inches longer than the avocado. Without moving the knife, roll the avocado around, slicing it top to bottom and back to the top. A gentle twist will separate the two halves of the avocado, exposing the meat and the seed inside.
- To remove the seed, carefully “hit” the seed with the knife so it pierces it about 1/4 inch or so. Turn the knife with the seed, and it will come loose from the inner flesh so you can easily lift it up and out of the avocado. To remove the seed from your knife, pinch the seed by placing your fingers over the knife blade (blunt side) and squeeze as though you are pinching the end of the avocado. It should pop off from the knife and fall freely.
- Score the inner meat with a butter knife both horizontally and laterally. These will be the cubes when the skin is turned towards inside out. If the avocado is ripe flesh should fall out as the skin is turned. Repeat this with the remaining avocados. Place the cubes into a medium sized bowl and sprinkle with the lime juice; set aside.
- Place all the ingredients in a food processor or blender and mix until smooth. If you want a thinner consistency, add a little water while blending.
GRILLED-VEGETABLE SALAD WITH CUBAN MOJO RECIPE - MARICEL ...
From foodandwine.com
Servings 6
- Light a grill or preheat the broiler. Grill or broil the bell peppers for about 5 minutes per side, or until the skins are blistered and charred. Transfer the peppers to a medium bowl, cover with plastic wrap and let steam for 20 minutes. Peel, core and seed the peppers and cut them into 1-inch-wide strips.
- Slice the eggplants lengthwise, keeping the slices attached at the stem. Fan them out by pressing down with your hands. Generously brush the eggplants, onion and zucchini with the mojo, reserving 1 tablespoon for the dressing. Grill or broil the vegetables for 20 minutes, or until the eggplant and zucchini are tender and the onion is charred and crisp-tender. Carefully peel the onion and cut it into 1-inch slices.
- In a large bowl, whisk the reserved 1 tablespoon of mojo with the red wine vinegar; slowly whisk in the olive oil until emulsified. Add the romaine and watercress, season with salt and pepper and toss to combine. Transfer the greens to a serving platter and arrange the grilled vegetables on top. Garnish with basil leaves and serve.
CUBAN MOJO MARINATED PORK - GLOBALLY INSPIRED RECIPES
From piquantpost.com
Cuisine CaribbeanServings 6-8
- For those with a food processor, add the orange juice, lime juice, cilantro, mint, and garlic and pulse for 10-30 secs until everything is finely cut and mixed. Add the mixture to a large ziploc bag (or non-reactive bowl). Add the olive oil, zest, Cuban Mojo spice to the bag and with bag sealed, swish around to mix the ingredients. Marinate the pork in the fridge ideally overnight (or at least an 2 hours if rushed) *Note: if you don’t have a food processor, mince the garlic, then finely chop cilantro and mint before adding all ingredients to the ziploc bag (or bowl).
- Remove pork from fridge. Pre heat oven to 425 deg. Place roast on a wire rack with drip pan underneath. Discard marinade juice.
- Cook pork on 425 for 30 mins. Reduce heat to 375 deg and cook for 40-45 more mins or until internal temp reaches 160. Slice against the grain into 1/2″ thick cuts and serve with mixed greens & citrus dressing.
CUBAN MOJO CARNITAS (SHREDDED PORK) - PIQUANT POST
From piquantpost.com
Cuisine CaribbeanTotal Time 2 hrs 27 minsServings 8
- First, slice pork shoulder into four large chunks, and set at the bottom of a slow cooker or pressure cooker (see our digital recipe on our website for stove top recipe instructions or alternative recipes).
- Next, add remaining ingredients to a mixing bowl, and stir to make the marinade. Pour the marinade over the pork, and add 1 cup of water.
- If using a slow cooker: Cover and cook on low for 8 hours, or on high for 4-5 hours. If using a pressure cooker: Cover and cook on High Pressure for 40 minutes.
- When pork is done cooking it will be tender and easily shred. Finally, on a large cutting board, shred pork apart with two forks. Serve hot with white rice, tortillas, or with a side salad incorporating citrus.
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