Cuban Seasoning Recipes

MOJO SAUCE MARINADE

Steps:

• Start by taking apart the garlic head into cloves and remove the papery skin. Next, place the garlic cloves and white onion into a food processor or blender and blend into a finely chopped mixture.
• Then, pour the garlic and white onion mixture into a mixing bowl with remaining ingredients. Mix everything well with a whisk or spoon and let the marinade sit for 45 minutes before using or storing inside the refrigerator.

QUICK CUBAN STYLE BLACK BEANS

Steps:

• Add the black beans with the liquid (do not drain) to a saucepan.
• Add the olive oil, vinegar, garlic powder, oregano, onion powder, salt, pepper and cumin to the saucepan. Stir well until combined.
• Cover the saucepan and bring the black beans to a simmer over medium heat.
• When they start to simmer, lower the heat to medium-low and cook for 20 minutes to allow the flavors to come together.
• Keep the beans at a simmer, lower the heat if necessary. Stir occasionally to prevent them from sticking to the bottom of the pan, especially as they thicken.
• Serve the beans with white rice and garnish with chopped parsley, if desired.

CUBAN MOJO CRIOLLO (MOJO MARINADE RECIPE)

Steps:

• In a mortar and pestle, add the garlic cloves and salt. Mash both until you get a smooth paste.
• In a large mason jar, add the garlic paste, minced onion, black pepper, oregano, cumin, sour orange juice, and olive oil. Close the jar tightly with the lid and shake it until well combined. Be sure to shake well before every use.
• Feel free to taste and adjust seasoning. If you're not a fan of garlic, you can add less (maybe 5 or 6 cloves). This marinade should taste garlicky, fresh, tangy, citrusy, bright, and slightly sour. Never sweet nor spicy.
• This recipe makes approximately 2 cups of mojo marinade which will last approximately up to 3 weeks in an airtight container/mason jar. You can also freeze it in an airtight container for up to 3 months. Enjoy!

CUBAN MOJO CHICKEN RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, combine the orange zest, lime zest , orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeno (if using), oregano, cumin, salt, and black pepper.
• Place the chicken into the marinade , cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
• Preheat the oven to 400 F. Remove the chicken from the marinade and place on a large roasting pan. If you like, tie the legs together with kitchen string and tuck the wing tips under the body to help prevent them from darkening too much.
• Roast in the oven for approximately 1 1/2 hours, or until the thickest part of the thigh reaches 165 F on a meat thermometer. If the breast starts to get too dark while roasting, cover loosely with a sheet of aluminum foil.
• Remove from the oven, cover loosely with aluminum foil, and allow to rest for about 10 minutes before carving.
• Garnish with orange and lime slices (if using) and serve with rice and black beans.

CUBAN SEASONING

Steps:

• Whisk together the bay leaves, cumin, garlic, onion, oregano, and turmeric in a small bowl until combined.