Cuban mojo is a marinade that is commonly used to flavor meats in Cuban cuisine. The main ingredients in Cuban mojo include bitter orange juice, olive oil, garlic, and spices.
What is Cuban Mojo?
Cuban mojo is a citrus-garlic marinade that originated in Cuba. It is used to marinate and flavor meats, especially pork. The marinade helps to tenderize and add flavor to the meat. Cuban mojo has a bright, tangy and garlicky flavor profile. It adds a unique Cuban flair to grilled meats like pork chops, chicken, and skirt steak.
There are two main types of Cuban mojo marinades – the red (rojo) version made with bitter orange juice and the green (verde) version made with lime juice. Both versions contain garlic, spices, and olive oil.
History and Origins
Mojo sauces originated in the Canary Islands off the coast of Spain. Spanish immigrants brought mojo to Cuba during the 1500s. Over time, Cubans adapted mojo and customized it by using local ingredients like bitter oranges and lime.
Bitter Seville oranges grow abundantly in Cuba. Their tangy juice became a defining ingredient in Cuban mojo. During trade embargos when oranges were limited, Cubans substituted lime juice in mojo recipes, creating the verde (green) variant.
Mojo eventually became a popular marinade for Cuban roast pork dishes. It also evolved into a ubiquitous table sauce served alongside classic Cuban dishes.
Ingredients in Cuban Mojo
While recipes can vary, the primary ingredients in traditional Cuban mojo are:
- Bitter orange juice
- Olive oil
- Garlic
- Cilantro
- Oregano
- Cumin
- Salt
- Black pepper
Here is more on the key components:
Bitter Oranges
Fresh bitter orange juice gives Cuban mojo its characteristic tangy flavor. Bitter oranges are known as naranja agria in Spanish. They contain sour citric acids and a hint of sweetness.
Popular varieties include the Seville orange and bitter orange. Lemon or lime juice is sometimes used as a substitute for bitter oranges.
Olive Oil
Olive oil adds a savory, rich depth to mojo. Extra virgin olive oil is preferred for the best flavor.
Garlic
Garlic gives Cuban mojo its quintessential pungent, garlicky taste. Using fresh garlic is best, but jarred minced garlic works too.
Cilantro
Fresh cilantro adds herbaceous flavor to mojo. The leaves are typically chopped before adding to the marinade.
Oregano
Oregano provides an earthy, aromatic note to Cuban mojo. Dried oregano can be used instead of fresh.
Cumin
Ground cumin lends a smoky, spicy layer of flavor. It pairs well with the citrus and garlic.
Salt and Black Pepper
Salt enhances the overall flavor. Black pepper adds a touch of spicy heat.
Red Mojo Versus Green Mojo
There are two primary versions of Cuban mojo – red (rojo) made with bitter orange juice and green (verde) made with lime juice. Here is a comparison:
| Red Mojo | Green Mojo |
|---|---|
| Made with bitter orange juice like Seville orange or bitter orange | Made with lime juice |
| Slightly tangy and sweet flavor | Tart, sour flavor |
| Reddish orange hue | Light green hue |
While bitter orange juice is traditional, green mojo with lime juice works well too. The lime version originated as a substitute when oranges were scarce in Cuba.
How to Make Cuban Mojo
Making traditional Cuban mojo sauce is easy. Here is a basic recipe:
Ingredients:
- 1 cup bitter orange juice
- 1⁄2 cup olive oil
- 6 cloves garlic, minced
- 2 tbsp fresh oregano, chopped
- 2 tsp ground cumin
- 1⁄4 cup fresh cilantro, chopped
- 1 tsp salt
- 1⁄2 tsp black pepper
Instructions:
- In a blender or food processor, blend together the bitter orange juice, olive oil, garlic, oregano, cumin, cilantro, salt, and pepper until smooth.
- Pour the mojo sauce into a jar or container with a tight fitting lid.
- Allow the mojo to sit for 30 minutes for the flavors to blend.
- Store mojo in the refrigerator for up to 1 week.
For green mojo, simply substitute 1 cup of fresh lime juice for the bitter orange juice. Adjust other seasonings to taste if needed.
This easy 30-minute marinade can be used to flavor all kinds of Cuban dishes. Try it on roast pork, chicken, shrimp, fish, skirt steak, and more.
How to Use Cuban Mojo
Here are some of the most popular ways to use Cuban mojo marinade:
As a Meat Marinade
Use Cuban mojo to marinate any type of meat before cooking. Pork and chicken especially benefit from marinating in mojo overnight or for a few hours. The acid tenderizes the meat and infuses it with tangy, garlicky flavor.
For skirt steak, 1-2 hours of marinating is usually sufficient. Discard used marinade before cooking due to contamination from raw meat juices.
As a Grilling or Roasting Baste
Baste meats with extra mojo while grilling or roasting to keep it moist and add delicious flavor. Brush mojo on pork chops, chicken pieces, fish fillets, shrimp, and more during cooking.
As a Table Sauce
Serve Cuban mojo on the side as a dipping sauce and drizzle for grilled meats, sandwiches, rice dishes, and tacos. It brightens up any Cuban cuisine.
In Rice
Stir a few spoonfuls of mojo into rice as it cooks for vibrant Cuban style rice. The tangy citrus and garlic infuse into the grains.
In Stews and Soups
Add Cuban mojo to stews, beans, soups, and pot roast for a burst of flavor. A splash of mojo can liven up lentil soup, black bean soup, ropa vieja, and more.
As a Dressing or Marinade for Vegetables
Mojo makes a delicious dressing for salads. You can also use it to marinate or roast vegetables like cauliflower, zucchini, peppers, and onions.
Substitutions for Cuban Mojo Ingredients
If you don’t have all the ingredients for authentic Cuban mojo, here are some possible substitutions:
- Bitter oranges – Can substitute equal parts orange juice and lime juice. Lemons also work.
- Olive oil – Any neutral vegetable oil like canola or sunflower oil.
- Garlic – Garlic powder or garlic paste.
- Cilantro – Parsley or culantro.
- Oregano – Marjoram, thyme, or basil.
- Cumin – Ground coriander or smoked paprika.
The marinade may taste slightly different with substitutions but will still add lots of flavor.
Where to Buy Cuban Mojo
While it’s easy to make homemade, you can also purchase pre-made Cuban mojo sauce at many markets. Look for it at:
- Latin grocery stores
- Specialty food stores
- Some large supermarkets with international food sections
Major brands like Goya and Iberia make bottled Cuban mojo that captures the authentic flavor. Online stores like Amazon also carry a range of mojo products that can be shipped.
How to Store Cuban Mojo
To maintain freshness and flavor, store mojo sauce in an airtight container in the refrigerator:
- Homemade mojo will keep for 5-7 days in the fridge.
- Store-bought bottled mojo can be kept for several months unopened.
- After opening, use within 2-3 weeks.
For longer shelf life, mojo can be frozen for up to 3 months. Thaw in the refrigerator before using.
Smell and taste mojo occasionally to check for freshness. Discard if it smells or tastes off.
Cuban Mojo Variations
While the classic recipe remains popular, Cuban mojo has inspired many delicious variations over the years:
- Chimichurri mojo – With parsley, more cilantro, red pepper flakes.
- Mojo with mint – Mint adds a refreshing twist.
- Mojo criollo – With tomato, peppers, and onion.
- Mojo isleño – Spicy style with chile peppers.
- Mojito mojo – With added rum and lime.
- Pineapple mojo – With pineapple juice.
Feel free to experiment and make the classic mojo recipe your own by blending in your favorite herbs, juices, peppers, and spices.
Popular Cuban Mojo Recipe Variations
Here are a few popular variations on classic Cuban mojo that you can try:
Chimichurri Mojo
This mojo is inspired by the Argentinian chimichurri sauce. It has more green herbs like parsley and cilantro.
- 1 cup parsley leaves
- 1⁄2 cup cilantro
- 1⁄4 cup oregano
- 6 garlic cloves
- 1 shallot, chopped
- 1 tbsp red wine vinegar
- 1⁄4 tsp red pepper flakes
- 1 cup olive oil
- Juice of 2 limes
- Salt and pepper to taste
Blend all ingredients together until smooth. Let stand 30 minutes for flavors to meld before using.
Mint Mojo
Mint gives this mojo an extra burst of freshness.
- 1 cup fresh mint leaves
- 1⁄2 cup cilantro
- 1⁄4 cup lime juice
- 3 garlic cloves
- 2 tbsp olive oil
- 2 tsp oregano
- 1 tsp ground cumin
- Salt and pepper to taste
Blend ingredients together until well combined. Adjust seasoning if needed.
Mojo Isleño (Spicy Mojo)
This island-style mojo packs some heat with hot chile peppers.
- 1 cup bitter orange juice
- 1⁄4 cup lime juice
- 4 cloves garlic, minced
- 1 jalapeno, chopped
- 2 tbsp cilantro, chopped
- 1 tbsp Mexican oregano
- 1 tsp ground cumin
- 1⁄2 tsp chipotle chili powder
- 1⁄2 cup olive oil
- Salt to taste
Combine all ingredients in a blender. Blend until smooth. Adjust spiciness by adding more jalapeno or chipotle powder.
Common Questions
Can you use lemon juice instead of bitter orange juice in mojo?
Yes, lemon juice makes a good substitute for bitter orange juice in a pinch. The flavor will be slightly more sour and less sweet. For best results, use an equal mix of lemon and lime juice.
Is mojo spicy?
Traditional Cuban mojo sauce is not spicy. However, some variations like mojo isleño are made spicy by adding hot peppers. You can adjust the spiciness by adding your own chile peppers.
How long does Cuban mojo last in the fridge?
Homemade mojo will last 5-7 days refrigerated in an airtight container. Store-bought bottled mojo can keep for months unopened, or around 2-3 weeks after opening.
What’s the difference between mojo and chimichurri?
While mojo and chimichurri are both Latin American marinades, chimichurri typically contains more parsley while mojo is focused on cilantro. Chimichurri also uses more vinegar instead of citrus juice. Both are delicious!
Can you freeze mojo sauce?
Yes, Cuban mojo freezes well for up to 3 months. Put it in an airtight freezer bag or container, removing as much air as possible. Thaw in the refrigerator before using again.
Conclusion
Cuban mojo is a wonderful tangy, garlicky marinade that brings incredible flavor to meats, seafood, veggies and more. Made with bitter orange juice, garlic, olive oil and spices, it’s easy to make at home but also available pre-bottled. Mojo can be used as a marinade, baste, sauce and dressing in a variety of Cuban dishes. With its citrusy, herby taste, a spoonful of mojo is all you need to add zesty Cuban flair to any meal.