Mojo criollo is a classic Cuban marinade that’s bright with citrus, rich with garlic, and remarkably simple to prepare. It’s versatile enough for pork, chicken, beef, or seafood, and if you simmer it down, it becomes a flavorful sauce for drizzling or dipping.
This version emphasizes the sour orange (naranja agria) flavor that gives traditional mojo its distinctive tang. If you’ve enjoyed family recipes passed down through generations, this profile will likely feel familiar—evoking the tastes of home-cooked Cuban meals.
While you can use mojo for any protein, it’s most commonly paired with chicken and pork. It’s an essential component for dishes like Lechon Asado (roast pork shoulder). When used as a marinade, it tenderizes and seasons; when cooked, it becomes a bright sauce perfect for rice, plantains, and grilled meats.
Ingredients:
- Sour orange (naranja agria) – also called bitter or Seville orange. If unavailable, substitute with a citrus blend (see below).
- Extra virgin olive oil – helps emulsify and carry the flavors.
- Garlic – lots of fresh cloves for a robust garlic base.
- Onion – minced to add sweetness and depth.
- Spices – coarse salt, black peppercorns, cumin, oregano, garlic powder, and onion powder.
How to make it
These step-by-step instructions produce roughly one cup of marinade—enough for about 3 pounds of meat. Pictures accompany each step.
- Squeeze 1 cup of sour orange juice. If you can’t find sour oranges, make a substitute citrus blend:
- 2/3 cup orange juice
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 2 tbsp grapefruit juice
- Add 1/2 cup extra virgin olive oil and set aside.
- In a mortar and pestle (or a small food processor), grind the garlic and spices into a paste:
- 10 garlic cloves
- 1 tbsp coarse salt
- 2 tsp black peppercorns
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- Add the minced onion and press to release its juices.
- Stir in the sour orange juice (or citrus substitute) and the reserved olive oil. Mix thoroughly until the mixture is well combined and slightly emulsified.
Marinating times
Citrus-based marinades are acidic and can change texture if left too long. Use these guidelines:
- Pork & Poultry – at least 2 hours; overnight yields deeper flavor and tenderness.
- Beef – 2–4 hours depending on the cut. Use the shorter end for tender cuts and up to 4 hours for tougher cuts. Avoid over-marinating to prevent mushy texture.
- Seafood – 10–15 minutes only. The acid will start to “cook” fish and shellfish quickly.
How to use mojo criollo as a sauce
To turn the marinade into a sauce, heat it in a small saucepan and simmer until it reduces slightly and thickens. You can also add fresh herbs such as cilantro or parsley if you like. Use the cooked mojo as a finishing sauce for grilled meats, a spoonable topping for rice, or a dip for fried plantains and tostones.
Mojo Criollo (Cuban Mojo Marinade)
Ingredients
Substitute for naranja agria (makes 1 cup)
- 2/3 cup orange juice
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 2 tbsp grapefruit juice
Mojo Criollo
- 1 cup sour orange juice (naranja agria)
- 1/2 cup extra virgin olive oil
- 10 garlic cloves
- 1/2 small onion, minced
- 1 tbsp coarse salt
- 2 tsp black peppercorns
- 2 tsp oregano
- 2 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
-
Squeeze 1 cup of sour (bitter) orange juice, or prepare the citrus substitute listed above.
-
Combine the garlic and spices in a mortar and pestle and grind to a paste.
-
Add the minced onion and press to release juices.
-
Stir in the sour orange juice and 1/2 cup extra virgin olive oil. Mix well to emulsify. Use to marinate your chosen protein, or refrigerate up to two weeks.
