Cuban Mojo

Cuban Mojo
Prep time
Total time
Cuban Mojo is very important when trying to get that Cuban flavor into your meat. Mojo is also another one of those recipes that has a ton of variations depending on what part of the world you are in... I learned this recipe in my Abuela's kitchen many years ago and it has pleased many, many palates along the way. Enjoy!
Recipe type: Sauces
Cuisine: Cuban
Serves: 2-3 cups
  • 20 cloves Garlic, mashed
  • 1 cup Onion, minced
  • 2 tsp Salt
  • 1 tsp Black Pepper, ground
  • 1½ cups Sour Orange Juice (If you can't get sour orange juice in your area, use 1 cup orange, ¼ cup lemon and ¼ cup lime)
  • ⅓ cup Dry Sherry or Vino Seco
  • ¼ cup Olive Oil
  • 1 tsp Oregano, dried
  • 1 tsp Basil, dried
  • 1 tsp Paprika, ground
  • 1 tsp Cumin, ground
  1. Mash the garlic, salt, and pepper together with a mortar and pestle.
  2. In a mixing bowl, add the garlic/salt/pepper mixture, oregano, basil, paprika, cumin, onion, sour orange, sherry & olive oil to make a mash -- mix thoroughly.
  3. Set aside till ready to use.
If you are marinading a large piece of meat just double or triple the recipe amounts depending on your needs.

Inspired by the marinade my Abuela Mima used to make.


More Cuban Mojo Pics

Mojo mixed well

Pork Picnic marinating in Cuban Mojo

Puerco Asado (Cuban-style Oven Roasted Pork) was marinaded with Cuban Mojo before cooking

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