Easy Cuban Mojo Criollo (Printable Version)
# What You'll Need:
→ Main Marinade
01 -
120 ml freshly squeezed sour orange juice (Seville orange preferred, or substitute with a blend of 90 ml orange juice and 30 ml lime juice if unavailable)
02 -
60 ml freshly squeezed lime juice
03 -
120 ml extra virgin olive oil
04 -
12 garlic cloves, finely minced
05 -
2 teaspoons dried oregano (or 1 teaspoon oregano plus 1 teaspoon dried marjoram, optional)
06 -
1 teaspoon ground cumin
07 -
1.5 teaspoons fine sea salt, or to taste
# Step-by-Step Directions:
01 -
In a medium bowl or jar, combine freshly squeezed sour orange juice and lime juice.
02 -
Add extra virgin olive oil and minced garlic to the citrus mixture.
03 -
Stir in dried oregano, ground cumin, and salt. Mix until all ingredients are fully blended.
04 -
Seal the container and shake vigorously or whisk for 30 seconds to emulsify. Let the marinade sit at room temperature for 10 minutes to allow flavors to meld.
05 -
Transfer to an airtight glass jar or bottle. Refrigerate until ready to use. Shake or stir before each use for best consistency.
# Helpful Notes:
01 -
If Seville (sour) oranges are unavailable, substitute using 3 parts orange juice to 1 part lime juice to mimic the signature tang.
02 -
The marinade is suitable for pork, beef, chicken, shrimp, and vegetables.
03 -
Avoid marinating seafood for longer than 30 minutes to prevent over-tenderizing.
04 -
Excess marinade keeps for up to 7 days refrigerated or 3 months frozen.