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Mojo Criollo

By Ana Sofia Pelaez

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(1)

Use this flavorful Cuban condiment as a marinade or as a sandwich spread.

Recipe information

  • Yield

    1 cup

Ingredients

6 large garlic cloves, peeled and mashed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup freshly squeezed sour orange juice or equal parts lime and orange juice
2 tablespoons fresh oregano, thinly chopped
1/2 cup best-quality lard or olive oil

Preparation

  1. Step 1

    Using a mortar and pestle, mash the garlic, salt, and black pepper to form a smooth paste. Whisk in the sour orange juice and oregano until well combined. Place the sour orange mixture in a medium saucepan with a tight-fitting lid.

    Step 2

    Place the lard or olive oil in a separate small saucepan and bring to a simmer over medium heat.

    Step 3

    Remove the cover of the saucepan away from your body and only enough to safely pour the lard or olive oil inside in one motion then replace the cover immediately. This should be done carefully because the liquid will bubble and spurt. Leave covered until the popping sound subsides, 3 to 5 minutes. This sauce does not keep well and should be used immediately.

Image may contain: Bowl, Plant, and Cup
Text excerpted from THE CUBAN TABLE © 2016 by Ana Sofia Pelaez. Reproduced by permission of St. Martin's Press. All rights reserved.
TagsCondimentMarinadeCubanCaribbeanOrangeCitrusFruitGarlicRoot VegetableVegetableOreganoHerbs & SpicesLimeDairy FreeGluten FreeNut FreeSimmerCookbooks
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