Mojo Criollo is a classic Cuban sauce that is so easy to do and even more delicious. This recipe is going to walk you through it, so you can make this super simple sauce that packs so much flavor.
What is Mojo Criollo
Mojo Criollo is commonly mistaken for Mojo Marinade. The biggest difference is that Marinade is something that you would use to season and “marinate” the pork, and Criollo is what you would use to dip it in.
This sauce is made by sauteing onion along with garlic, limes, orange juice, and salt, and allowing it to come together. It leaves you with a sauce that is bright and citrusy giving everything it touches a flavor boost.
It’s usually what you find drizzled on top or on the side of Yuca or Mariquitas.
I will never forget the day my Alita Lily taught me how to make mojo. It was Christmas Day. She was very behind and pulled me aside, “I have a lot to do. This is the day you learn to do the mojo.” As I started sautéing the onions gently she came behind with a jug of Spanish olive oil, “Ani Renee the onions need to swim in the oil.” She was a boss in the kitchen.
Ani
Our Tips for Making Mojo Criollo
The best piece of advice we can offer here, fresh is best. Using fresh lime and oranges will really bring such a citrusy freshness that will pay off.
When cooking the onions, remember we are not trying to over do it. We just want them to soften but keep their shape and not change color.
What to Serve With Our Mojo
This is the perfect thing to make to freshen up almost anything. On Noche Buena if you cannot commit to making a lechon at home, go with a store bought pig and make this Mojo to bring a homemade feel.
This mojo is great for dipping and drizzling here are a few things to serve it with:
Just like I had to learn, so do you. Time to make Mojo Criollo!
Mojo Criollo
Course: SauceCuisine: CubanDifficulty: Easy10
servings20
minutes20
minutesIngredients
6 garlic cloves, smashed
2 onions, very thinly sliced
2 bay leaves
½ cup of sour orange juice
2 teaspoons of salt
1 ½ cups of extra Virgin Spanish olive oil
¼ cup of parsley, finely chopped
Directions
- In a deep sauté pan add the onions and olive oil, salt and bay leaves and cook on medium/ low heat for 15 to 20 minutes. The onions should never get any color. You just want them to soften and cook through.
- Add the garlic and allow that to cook as well for a couple of minutes.
- Pull off the heat and add the citrus juice.
- Sprinkle with parsley and serve.
Notes
- if you don’t have sour oranges you can use ½ cup of freshly squeezed orange juice and 1/4 cup of lime juice. Sometimes I prefer using this even more because you can truly control the acid and sweetness of the orange. Whereas “naranja agrias” can be very bitter.
- Traditionally, mojo is served over something very traditional like pork or yuca. I love replacing the yellow onions with red onions and pouring it over grilled fish.
- You can cool down the sauce and freeze. It will last in the freezer for 3 months.
