It is a traditional Cuban sauce used to add flavor and juiciness to their typical home dishes, it is very easy to make and its rewards are taste a bud's heaven.......try it for yourself, go on, add a little Latin flair to your next meal!!!
Cuban Mojo Sauce
The authentic mojo is made with juice from sour oranges. It still has that little orangey taste, but its very acid and tart. You can come close by mixing equal amounts of freshly squeezed orange juice with lime juice.
Cuban Mojo Sauce (makes one cup)
- 1/3 cup olive oil
- 6 to 8 cloves garlic, thinly sliced or minced
- 2/3 cup sour orange juice (or equal portions orange juice and lime juice)
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- Onios are optional, but add such a wonderful extra kick
- If you opt for the onions add them at the very end before you remove
pan from the flame.
- Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until aromatic and lightly toasted. Don't let it brown or it will taste bitter, about 30-35 seconds should do it.
- Add the sour orange juice, cumin, salt and pepper. Be VERY careful, keep a few steps back from the pan; the sauce may sputter. Bring to a rolling boil. Sample and adjust seasoning to taste, if necessary.
Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, tightly capped in a jar or bottle, in the refrigerator.
Use with boiled yucca, grilled seafood and meats, french fries, fried green plantain chips, baked potatoes, it works very well with most starchy vegetables.
** If you would like to try yuca at home, you can find it in the frozen department in most supermarkets throughout the U.S. that carry GOYA products.