Kick up your marinade game – and skip the bottled stuff – with this easy Cuban mojo marinade. The perfect balance of acidity, spice, and the brightness of fresh cilantro create an awesome combination that will keep your dinner guests coming back for more.
Just what the heck is mojo, anyway? Well, as always we’ll keep it brief. We know you didn’t stumble over here for a lengthy lesson. The origin is Spanish, the Canary Islands to be specific. You can learn more here if you feel so inclined. The Cuban version has several major keys: garlic, oil, citrus juice (either orange or sour orange), oregano, cumin and salt. We added a few extras to spruce things up but we liked this version so much we decided to share it with you!
Preparation: Easy Cuban Mojo Marinade
This is a simple gathering of ingredients, chopping, juicing, and combining into a mixture.
Follow the steps below in the recipe card. Luckily, precision isn’t imperative here. No worries if your slices, chops, or otherwise aren’t perfect. Remember, we aren’t serving a marinade to our guests we are simply creating a tool that will make what you eventually serve brilliant. Always taste the marinade before adding your choice of meat to see if any tweaks are necessary. Then, marinate and prepare your meal after at least a half hour but feel free to let your meat soak up all this flavor overnight.
We recommend this as a first step to our flavorful Mojo Pork Chops.
For other great marinade options, try: Easy Homemade Jerk Marinade or Easy Greek Marinade!
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Mojo Marinade
Ingredients
- 7 Oranges, fresh squeezed Or about 2 cups of orange juice
- ½ Red Onion, chopped or sliced
- 1 Jalapeno, sliced
- 7 – 10 cloves Garlic, chopped
- 1.5 Limes, juiced We supplemented based on our lime inventory
- 1 tbsp Dried Oregano
- ½ tsp Ground Cumin
- 4 – 5 springs Fresh Cilantro, roughly chopped
- 1 Bay Leaf
- ¼ cup Canola Oil Or other tasteless oil (helps bind and keep meat moist)
- Salt and Pepper, to taste
Instructions
- Combine all ingredients in a mixing bowl. Pour over your favorite protein and marinate for at least 30 minutes and up to 24 hours.
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