Mojo - Cuban Marinade - Simple, Easy-to-Make Cuban.
A Caribbean and South America specialty, mojo is a citrus based marinade used with chicken, beef, pork or seafood. Typical citrus juices may include orange and lime or pineapple and carambola and sometimes vinegar. Although there are many variations the other ingredients may be garlic, onions, herbs, cumin, salt and red pepper. See recipes.
Most commonly, Canary Island mojo is a sauce, with several different varieties characteristic of this region. Cuban cuisine has made mojo their own more than any other region or type of ethnic food. Dry mojo seasoning like what you would choose as an addition to your spice rack will almost certainly be a Cuban mojo mixture.
Beef, pork, lamb, and veal can be marinated for up to 4 days. Remember, meats that are marinated too long can become dry and tough, so be sure to follow the recommendations in your recipe. Some fish and shellfish can also benefit from a marinade. Seafood is a very “delicate” meat, and should only be marinated for 30-60 minutes before cooking.
The Mojo marinade used in this recipe is a popular sauce for roasted pork, made with garlic, oil, spices and bitter orange. When I made it the first time, the crust on the pork was beautifully charred to the right perfection and the meat was moist and juicy.
Our 9 Absolute Best Cuban Recipes To Bring Havana To Your Kitchen. Enter the land of mojo-marinated pork and guava sugar cookies.
So the truth about marinating meat is that while it doesn’t penetrate the entire cut of meat or make less tender meat more tender, it still is a useful culinary tool to add rich flavor to any dish. We’ll keep marinating meat at LGCM and I’ll still use it in my home cooking, but now I’ll save time by not trying to marinade meat overnight when it doesn’t help anyway!
Define marinade. marinade synonyms, marinade pronunciation, marinade translation, English dictionary definition of marinade. n. A liquid mixture, often of vinegar or wine with various seasonings, in which meat or other food is soaked to enhance its flavor and sometimes to.
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Mojo's is a locally owned restaurant with a heart for hospitality and a strong passion for serving the community.
Serve warm with garlic-dill sauce or hummus, inside a pita or naan, and with desired toppings or atop a bed of greens. Best when fresh, though leftovers will keep in the refrigerator covered for 4-5 days. Freeze after that to keep fresh for up to 1 month. From thawed, reheat in a 350 degree F (176 C) oven for 15 minutes or until hot.
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Jeff makes a mojo marinade for steak before grilling it until charred and crusty. Pile the steak onto tortillas smeared with a layer of cilantro pesto, then sprinkle with tomatoes. Wrap it up.
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