GRILLED MOJO PORK CHOPS
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 1. In medium mixing bowl, using whisk, whisk together Naraja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer 1/4 cup mojo marinade to small bowl; stir in cilantro. Cover and set aside in refrigerator.
- 2. Pour remaining marinade in large, non-reactive container. Add pork chops, flipping to completely coat and submerge in marinade. Cover. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Remove pork chops from refrigerator 30 minutes before grilling. Drain and discard marinade.
- 3. Prepare grill to medium-high heat. (Or, heat large grill pan over medium-high heat). Season pork chops all over with Adobo. Add chops to hot, greased grill grates. Cook, flipping once after 5 minutes, until pork is dark golden brown on both sides and cooked through (quick-read thermometer inserted into center of pork chop without touching bone registers 145 degrees F), 10-12 minutes.
- 4. Transfer pork to serving platter. Drizzle with reserved mojo-cilantro mixture. Serve with Avocado and onions.
MOJO MARINADE
Provided by Matt Lee
Categories Sauce Marinate Quick & Easy Healthy Jalapeño Oregano Lemon Juice Lime Juice Orange Juice Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl and whisk until salt is dissolved.
- Reserve 2/3 cup marinade for sauce. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover; chill for 3-8 hours.
- Remove pork or seafood from marinade, pat dry, and grill.
- The Finish:
- Spoon reserved sauce over meat or fish just before serving.
CHEF JOHN'S GRILLED MOJO BEEF
This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.
Provided by Chef John
Categories World Cuisine Recipes Latin American Caribbean
Time 2h18m
Yield 4
Number Of Ingredients 14
Steps:
- Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
- Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
- Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
- Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
- Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
- Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 16 g, Cholesterol 50.6 mg, Fat 23.2 g, Fiber 3.6 g, Protein 29.1 g, SaturatedFat 5.7 g, Sodium 2116.6 mg, Sugar 6.5 g
MOJO GRILLING MARINADE
This mojo marinade is delicious for use with meats and fish before grilling. It's a great marinade for grilled flank steak, whole pork loins, and on whole rotisserie chickens! Meat and chicken should be marinated overnight, fish only needs one hour.
Provided by Deb Blagg
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 12
Number Of Ingredients 12
Steps:
- Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 4.4 g, Fat 18.1 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.5 g, Sodium 183.7 mg, Sugar 2.2 g
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.
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From cravingtasty.com
5/5 (3)Total Time 25 minsCategory Condiment, SauceCalories 661 per serving
- Heat the oil in a large sauce pan until it's medium hot, about 225F to 250F. If you don't have a thermometer, heat it over medium-high heat until the first whiff of smoke. Remove from heat.
- Pour the juice mixture into the heated oil while constantly whisking. Do it slowly and carefully, keeping the juice bowl very low over the pan with oil. You may want to wear oven mitts to protect your hands from hot oil splashes.
- Cool the finished marinade to room temperature. Then cover and refrigerate. The marinade can be stored in a fridge for up to 2 weeks.
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