Mojo Criollo
intro
Zesty, garlic-packed citrus marinade and serving sauce, ideal for grilled meats, with bright herbaceous notes and a subtle savoriness perfect for summer cookouts.
Ingredients
Steps
Prep garlic-salt paste
Place 40g peeled garlic cloves and 9g kosher salt in a mortar and pestle; grind into a smooth, thick paste over 2 minutes. If no mortar and pestle is available, finely mince garlic then mash with the flat side of a chef’s knife and salt to form a paste. Transfer paste to a medium glass mixing bowl.
Bloom spices in oil
Heat 120ml extra-virgin olive oil in a small saucepan over medium-low heat (120°C/250°F) for 2 minutes, until oil shimmers but does not smoke. Add 2g dried oregano, 2g ground cumin, and 1g black pepper, stir once, then immediately remove the pan from heat to avoid burning the spices. Let the spiced oil cool for 5 minutes to room temperature.
Emulsify citrus base
Pour the cooled spiced olive oil into the bowl with the garlic paste, whisking constantly for 30 seconds to fully emulsify. Add 180ml sour orange juice (or orange-lime substitute) and whisk for another 30 seconds until the mixture is fully combined and slightly thickened, with no separated oil visible.
Fold in fresh aromatics
Fold 80g finely diced white onion, 15g chopped cilantro, and the optional 15g minced jalapeño into the mojo mixture, stirring evenly for 20 seconds to distribute all ingredients. Taste and adjust salt if needed, adding 1g increments at a time to avoid over-salting.
Rest to meld flavors
Cover the bowl with plastic wrap and let the mojo rest at room temperature for 15 minutes to allow the garlic, spice, and citrus flavors to meld together. Do not refrigerate immediately, as cold temperatures will mute the bright garlic and citrus notes.
Portion for safe use
Set aside 60ml (1/4 cup) of the mojo in a small serving bowl to use as a finishing sauce, then use the remaining mojo to marinate chicken, pork, or seafood for a minimum of 2 hours (up to 24 hours in the refrigerator) before grilling. Never use raw mojo that has come into contact with raw meat as a finishing sauce to avoid foodborne illness.
Tips
2.Never heat olive oil above 130°C/265°F when blooming spices, as high heat will scorch cumin and garlic, creating a harsh, bitter taste that ruins the sauce.
3.Stored in a sealed glass jar in the refrigerator, mojo criollo stays fresh for up to 1 week; let it rest at room temperature for 10 minutes before serving, as chilled olive oil will solidify and mute bright flavors.
OMG this mojo criollo is a GAME CHANGER! I marinated skirt steak in it for 6 hours before our family cookout and every single person asked for the recipe. The citrus and garlic balance is absolutely perfect, no weird bitter aftertaste like the store-bought stuff I used to grab. 10/10 will make every week from now on!
SO good! Tossed this with roasted yuca and some grilled chicken thighs for my taco night spread and my roommates practically licked the bowl. Super easy to throw together too, I didn’t even have to run to the grocery store for weird specialty ingredients. Will absolutely double the batch next time.
This was a huge hit at my kid’s soccer team potluck! I marinated bone-in pork chops in it overnight and baked them, and even the picky eaters went back for seconds. Only knock is I wish I’d made extra sauce to drizzle on top, next time I’ll 1.5x the recipe for sure.
I’ve been making mojo criollo for years using my abuela’s loose recipe, and this version is spot on! The hint of cumin is exactly what I was missing from my last few batches. Used it on a whole smoked pork shoulder for our neighborhood block party and people were raving for days.
Y’all, I used this as a marinade for portobello steaks and tofu cubes for my meal prep this week and I’m already obsessed. So bright and zesty, it makes boring weekday lunches feel like a treat. Zero complaints, even from my meat-eating boyfriend who stole a bite of my tofu when I wasn’t looking.
Wait this is so easy even I can make it in my tiny dorm kitchen? I don’t have a fancy blender or anything, just a cheap knife and a bowl to whisk it in. Tossed it with some frozen chicken strips I air fried and it tastes like takeout from the Cuban spot downtown, I’m shook.
I was skeptical of an online mojo recipe because I’ve been making my own for 40+ years, but this is so close to my own recipe I had to do a double take! I used it on lechon asado for our Sunday family dinner and my grandkids said it tasted just like the mojo I make for Christmas. That’s the highest possible praise if you ask me.
Made this for my office potluck yesterday and the whole jar was gone in 10 minutes! I served it as a dipping sauce for tostones and it was chef’s kiss. Only note: I added a tiny extra pinch of salt because I prefer my dips a little saltier, but that’s just personal preference.
Game changer for Sunday meal prep! I make a big batch every Sunday to marinate chicken, veggies, and shrimp for the week, and this is going into the permanent rotation. It lasts a full week in the fridge in a sealed mason jar too, so no wasting leftover sauce. 10/10, no notes.
Used this mojo to marinate shrimp for tacos on our beach camping trip last weekend and it was *chef’s kiss*. So light and citrusy, perfect for hot weather when you don’t want something heavy and creamy. My friends are already begging me to make it again for our next trip.
First time ever making any kind of Latin sauce and this was so easy! I didn’t mess it up even though I almost forgot the garlic (oops). I poured it over baked chicken thighs and rice and my roommate said it tasted way fancier than the effort I put in. Only thing is I think I got a little too much bitter white pith from the orange? Next time I’ll be more careful peeling.
SO obsessed! I’ve tried every mojo criollo recipe on the internet and this is hands down the best one. The ratio of sour orange to garlic to cumin is perfectly balanced, no one flavor overpowers the others. I even gifted a jar to my neighbor for her birthday and she texted me three times asking for the recipe.
My kids loved it! I used this to marinate chicken drumsticks for our weekly backyard grill night and even my 7 year old who refuses to eat anything with “green bits” ate three drumsticks. The garlic is mellow enough that it doesn’t overpower, and the citrus makes the chicken so juicy. Total winner.
As someone who eats mostly plant based, I’m always looking for bold sauces that make veggies taste exciting. This mojo did NOT disappoint! I tossed roasted cauliflower, sweet potato, and black beans in it for bowl night and my husband (who swears he “needs meat at every meal”) said he’d eat that veggie bowl every night. Wild.
Used this on my smoked pork ribs last weekend instead of my usual BBQ sauce and it blew my mind. The tang from the citrus cuts through the rich smoky pork so perfectly, I might never go back to regular BBQ sauce for ribs. My buddies at the cookoff said it was the best rack I’ve ever made.
I made Cuban sandwiches with this mojo for my book club meeting and everyone asked for the recipe before they left! The pork was so juicy and flavorful, no dry bland sandwich meat here. I even added a little drizzle of mojo to the sandwich spread and it took it to the next level. So good!