Cuban Flavors – Mojo

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I mean really…can you get any better than citrus and garlic?

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GRILLED STEAK WITH GARLICKY CUBAN MOJO (FUENTE DE CAMARONES AL AJILLO)
Adapted from SweetLifeBake for a rough guesstimate on measurements 😉

INGREDIENTS:

3 heads garlic
2 teaspoons salt
1 teaspoon whole black peppercorns
1 1⁄2 cups orange juice
1/2 cup lemon juice & 1/2 cup lime juice
Few slices of onion
1 Cup of Olive oil

DIRECTIONS

Smashed garlic (roughly, break to release more flavor), salt and peppercorns Stir in juice.
Allow to sit for at least 30 minutes or longer at room temperature.

*If making it without the oil – stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.

Continue with preparing the mojo with oil – after you have stirred in juice add onion & oregano.
Allow to sit for at least 30 minutes or longer at room temperature.
In a saucepan heat olive oil to medium hot & then remove from heat.
Whisk oil in garlic-juice mixture, until well blended.Stores for at least a week in the refrigerator.

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from Lourdes Castro, Latin Grilling

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