Mojo Garlic Citrus Sauce Recipes

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MOJO (GARLIC CITRUS SAUCE)



Mojo (Garlic Citrus Sauce) image

This is a Cuban recipe that can be used as a marinade and/or sauce for shrimp, pork or chicken. From Saveur magazine.

Provided by susie cooks

Categories     Sauces

Time 10m

Yield 1 cups

Number Of Ingredients 9

1 small head of garlic, peeled and separated
1 teaspoon salt
1/4 cup fresh bitter orange juice or 4 tablespoons fresh lime juice
4 tablespoons fresh orange juice
1/4 cup olive oil
1/2 teaspoon fresh oregano, chopped
1/4 teaspoon ground cumin
1 pinch dried oregano, crushed
salt and pepper, to taste

Steps:

  • Crush together garlic cloves and salt with a mortar and pestle, put into a medium bowl.
  • Stir in bitter fresh orange juice, or lime juice, and fresh orange juice, olive oil, chopped fresh oregano, cumin, crushed dried oregano, and salt to taste.

Nutrition Facts : Calories 581.5, Fat 54.6, SaturatedFat 7.5, Sodium 2333.9, Carbohydrate 23.4, Fiber 1.3, Sugar 10.6, Protein 3

YUCA WITH GARLIC-CITRUS SAUCE: YUCCA CON MOJO



Yuca with Garlic-Citrus Sauce: Yucca con Mojo image

Provided by Aarón Sánchez

Categories     side-dish

Time 50m

Yield 2 servings

Number Of Ingredients 7

2 large cassavas or yucca, peeled and cut into 1-inch by 3-inch wedges
1 red onion, halved and sliced thinly into half moons
2 garlic cloves
1/2 bunch Italian parsley
1/2 bunch cilantro
2 limes, juiced
1/2 cup extra-virgin olive oil

Steps:

  • In a pot of boiling water, cook the yucca until tender, but not falling apart and losing its shape, about 10 minutes. Remove the yucca from the water, and dunk into an ice bath to stop the cooking process (shocking) and set aside.
  • Meanwhile, make the mojo. In a blender, place half of the red onion, garlic, parsley, cilantro, and lime juice. Start to puree and slowly drizzle in the olive oil. When well pureed, season with salt and pepper and set aside. Julienne the remaining half of the onion.
  • Heat 2 inches of oil in a deep cast iron skillet to 375 degrees F. Begin frying the partially cooked yucca until golden brown, about 5 minutes.
  • When uniform in color, remove the yucca from the oil and place in a bowl. Season with salt and pepper. Pour the mojo over the yucca, and garnish with the other half of the red onion.

YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO



Yucca with Garlic Sauce: Yucca con Mojo image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

6 pounds whole yucca (fresh or frozen), peeled and cut into 3-inch sections (about 5 pounds trimmed weight or 5 pounds frozen chunks)
1 tablespoon salt
1/2 cup extra-virgin olive oil
2 small Spanish onions, sliced into thin rings
12 cloves garlic, finely minced or mashed to a paste with mortar and pestle
1/4 teaspoon ground cumin
1/3 cup bitter orange juice or a mixture of lime juice and orange juice (reduce amount if a less tart taste is desired)
Salt and freshly ground black pepper

Steps:

  • Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve.
  • For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot.
  • In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork

MOJO DE AJO (CUBAN CITRUS-GARLIC BARBECUE SAUCE)



Mojo De Ajo (Cuban Citrus-Garlic Barbecue Sauce) image

Provided by Steven Raichlen

Categories     easy, condiments, side dish

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 9

1/2 cup olive oil
8 large cloves garlic, thinly sliced crosswise
2/3 cup fresh sour orange juice (or 1/2 cup fresh lime juice and 3 tablespoons fresh grapefruit juice)
1/3 cup water
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1 1/2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh cilantro or flat-leaf parsley

Steps:

  • Heat olive oil in deep saucepan over medium heat. Add garlic, and cook until fragrant and pale golden brown. Do not let brown too much, or else garlic will become bitter.
  • Stir in sour orange juice (or lime juice and grapefruit juice), water, cumin, oregano, salt and pepper. Stand back, because the sauce may spatter. Bring to rolling boil. Correct the seasoning, adding more salt and pepper, if needed. Let cool to room temperature, and then stir in cilantro or parsley. Store in bottle or jar with tight-fitting lid; shake well before serving. Serve with grilled pork, chicken, seafood and vegetables.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 36 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 347 milligrams, Sugar 3 grams

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.

YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)



Yucca With Garlic Sauce (Yuca Con Mojo) image

This is a staple of Cuba and of course, now of Miami. When you are preparing this recipe be sure to remove any "woody" parts from the center. You can use the frozen yucca or cassava, in place of the fresh. Just follow the package directions but add salt and lime juice to either.

Provided by Manami

Categories     Grains

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs yucca root, halved & in chunks
1 teaspoon salt
1 lime, juice of
6 garlic cloves, mashed
1 teaspoon salt
1/3 cup fresh lemon juice
1/2 cup olive oil
1 onion, chopped fine

Steps:

  • Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
  • Reduce heat, cover and simmer until tender--about 30 minutes.
  • Drain and keep warm.
  • Mash garlic cloves into salt with mortar and pestle (or use food processor).
  • Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
  • Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
  • Serve.

Nutrition Facts : Calories 536.8, Fat 27.5, SaturatedFat 3.9, Sodium 1189.1, Carbohydrate 71.6, Fiber 3.7, Sugar 4.8, Protein 3

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