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.
Mojo Criollo is commonly mistaken for Mojo Marinade. The biggest difference is that Mojo Marinade is something that you would use to season and “marinate” the pork, and Mojo Criollo is what you would use to dip it in. 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
Just like I had to learn, so do you. Time to make Mojo Criollo!
Mojo CriolloCourse: SauceCuisine: CubanDifficulty: Easy
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
- 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.
- 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.