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.
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.