This recipe is a traditional Cuban mojo, the way my Abuela used to make it. This can be used as a marinade or sauce. It’s perfect over boiled yuca or used to marinate your Lechon. T Pro tip: always keep some ✨mojó✨ on hand for a flavor boost!
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Why Cuban Mojo is a must have
It’s tangy and bold, but without bite. The hot oil cooks the onion and garlic just enough to kill the bite and the citrus cuts through the oil. Cuban Mojo is so versatile. I love adding it to my one skillet adobo chicken or making aioli with it, I even blend it with kalamata olives for make-shift tapenade. You can see me use it in various cooking videos on Instagram.
Grab Your Ingredients
For traditional Cuban Mojo you need sour orange or naranja agria, but outside of Miami, I find it hard to find, so I just use 1 orange and 2 lemons for my recipe and it works just fine. To make it healthier and skip the canola oil (read more about healthy fats here), I use olive oil or avocado oil.
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Looking for more free recipes?
THE condiment you need to boost any recipe from meh to max!
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 naval orange, juiced
- 2 lemons, jiced
- 1/2 teaspoon salt
- 1 cup olive oil
- Combine the onion, garlic, citrus juices, and salt in a heat-safe bowl (tempered glass).
- In a small sauce pot heat the olive oil over medium heat until it comes to frying temperature. You can check this by inserting a wooden spoon into it, when it sizzles, it’s ready.
- Then pour it over the onions and cover with a lid. Let it sit for 10 minutes. Now it’s ready to add to your favorite recipes or store in the fridge for anytime use.
Keywords: Cuban Mojo