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Mojo criollo
Raw Cuban sour-orange, garlic and oregano sauce
Mojo criollo is the raw sauce Cuban cooks keep in a jar by the stove: sour orange juice from the naranja agria tree, pounded garlic, cumin, oregano and olive oil. On the island it marinates whatever goes on the grill and is spooned over tostones, boiled malanga and roast vegetables; vegetarians use it to marinate tofu, mushrooms or thick slices of squash. It is sharp, garlicky and bright. Chef's tip: pound the garlic to a paste with the salt rather than chopping it; the salt helps it break down so the sauce tastes round, not harsh.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/5 doneStep 1: Pound 8 cloves garlic with 1 tsp coarse salt in a mortar until it becomes a smooth, sticky paste with no visible pieces, about 2 minutes.
Step 2: Work in 1 tsp ground cumin, 1 tsp dried oregano and ½ tsp black pepper.
Step 3: Stir in ¾ cup sour orange juice, then whisk in ¼ cup olive oil until the sauce looks cloudy and slightly thick. Add ¼ onion if you like a little crunch.
Step 4: Taste: it should be sour first, then garlicky and salty. The common mistake is using sweet orange juice alone, which tastes flat; add lime if your oranges are sweet.
Step 5: Use straight away, or keep in a jar in the fridge for up to 5 days. Shake before using.
Nutrition per serving
- Calories
- 100 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mojo criollo take?
- About 10 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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