At the risk of being disowned, I recently shared my mom's recipe for Cuban Mojo with my friend Giovanny from Chat Chow TV. Since then, I've had several people ask for the recipe so in an attempt to make it easier on myself, I've decided to just post it on here.
It has to be our little secret, because my mother does NOT need to know I posted her recipe on the internet! I may be an adult but lets face it, her chancleta knows no bounds.
This marinade is fantastic on chicken and even steak, but it’s best used for marinating pork. I use this Cuban mojo marinade to make my dad’s lechon during the holidays.
Traditional Cuban Mojo Recipe
- The juice from 11-12 sour oranges
- 4 minced heads of garlic yes heads! whole lot of garlic going on!
- 4 bay leaves
- 1 Tbsp of Oregano
- 1 tbsp of onion powder
- 1 Tbsp of Cumin
- 1 Tsp of fresh ground black pepper
- Pinch of sugar
- 3 Tsp of salt
- 1 Tbsp of Badia's Sazon Completo
- Combine all ingredients and whisk together in a large bowl.
- Using a funnel pour into a 1 liter bottle and keep refrigerated until ready to use.
- It will be good for roughly 7-14 days in the refrigerator until you're ready to marinate your protein of choice.
If you don’t have access to sour oranges, you can use ⅔ orange juice and ⅓ lime juice. You can also run all of the garlic through a food processor instead of mincing by hand.
Now remember, this is our little secret!