Mojo Recipes

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BASIC MOJO SAUCE

This has a triple duty! It can be used as a tenderizer for meats,seafood or poultry! Also can be used as a marinate and/or condiment.This sauce is in my recipe for Pork Chops Stuffed With Crab # 417985.

Provided by Timothy H.

Categories     Lime

Time 6m

Yield 4 cups

Number Of Ingredients 8



Basic Mojo Sauce image

Steps:

  • In the bowl of a food processor, add garlic,salt,pepper,orange juice,lime juice,onion and oregano.
  • Process for 2-3 minutes or until smooth. Through the feeder tube add the oilve oil until the mixture is throughly blended. Store in the refrigerator until ready for use.

Nutrition Facts : Calories 531.8, Fat 54.2, SaturatedFat 7.5, Sodium 585.3, Carbohydrate 13.5, Fiber 1.1, Sugar 7, Protein 1.1

4 garlic cloves, chopped
1 teaspoon salt
1 teaspoon ground pepper
1 cup orange juice
1/2 cup lime juice
1 onion, chopped
1 cup olive oil
2 teaspoons dried oregano

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



Chef John's Grilled Mojo Beef image

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

2 pounds beef skirt steak
1 large navel orange, juiced
3 limes, juiced
¼ cup olive oil, plus more for drizzling
6 cloves garlic, finely minced
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon cayenne pepper
½ onion, thinly sliced
½ cup fresh chopped cilantro
1 teaspoon coarse salt for finishing
Lime wedges for serving

MOJO PORK

This mojo pork is super good and super easy...

Provided by richgator

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 8h20m

Yield 10

Number Of Ingredients 14



Mojo Pork image

Steps:

  • Combine pork, chicken broth, orange juice, lime juice, lemon juice, onion, jalapeno, garlic, salt, oregano, black pepper, cumin, paprika, and bay leaves in a slow cooker. Stir to combine.
  • Cover and cook on Low until pork shreds easily with a fork, 8 to 10 hours.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 6.8 g, Cholesterol 60.2 mg, Fat 6.9 g, Fiber 0.7 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 479.6 mg, Sugar 2.5 g

1 (3 1/2) pound boneless pork butt, trimmed of excess fat and cut into big chunks
¾ cup chicken broth
½ cup orange juice
¼ cup lime juice
¼ cup lemon juice
1 onion, cut into big chunks
1 jalapeno pepper, halved
1 head garlic, cloves separated and peeled
1 ½ teaspoons salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
2 bay leaves

MOJO ROJO

Mojo is a type of sauce; different versions are served all over the Spanish-speaking world. This one comes from the Canary Islands of Spain, where no table would be complete without a bowl of mojo on it. Mojo is eaten on everything and at every meal and is the perfect complement to grilled fish and egg dishes. The consistency and pungency can be adjusted to you liking, and the sauce varies from place to place, but the basis is always peppers, both sweet and pungent. This is a very simple recipe, easy enough for the beginner cook. From Eating Well.

Provided by Bev I Am

Categories     Sauces

Time 15m

Yield 1 3/4 cups

Number Of Ingredients 11



Mojo Rojo image

Steps:

  • Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
  • Add bell pepper and almonds; pulse until completely pureed.
  • Add bread, paprika, cayenne and salt; pulse until smooth.
  • If the sauce seems thick, thin with a little water.
  • Note: Mojo will keep, covered in the refrigerator for up to 4 days.
  • If it separates a little, drain off liquid.

Nutrition Facts : Calories 542.7, Fat 21.8, SaturatedFat 3.2, Sodium 1343.8, Carbohydrate 76.6, Fiber 10.5, Sugar 8.6, Protein 13.9

2 tablespoons cider vinegar or 2 tablespoons wine vinegar
2 tablespoons extra virgin olive oil
6 garlic cloves, crushed and peeled
1 teaspoon cumin seed, toasted
1/2 teaspoon dried oregano
2 cups diced red bell peppers (1 1/2 medium)
2 teaspoons sliced almonds, toasted
3 slices French bread, 1/2 inch thick each, lightly toasted and cubed
2 tablespoons sweet paprika
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt, to taste

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