Best Mojo Sauce Recipes

YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)

Steps:

• Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
• Reduce heat, cover and simmer until tender--about 30 minutes.
• Drain and keep warm.
• Mash garlic cloves into salt with mortar and pestle (or use food processor).
• Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
• Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
• Serve.

TOSTONES WITH GARLIC MOJO DIPPING SAUCE

Steps:

• For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
• For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
• While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
• Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
• Move the pot the off the heat (do not discard the oil).
• Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
• Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.

GARLIC MOJO SAUCE

Steps:

• Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10-15 minutes. Stir in chile, lime juice, orange juice, and salt.
• Do Ahead
• Sauce can be made 1 week ahead. Transfer to an airtight container and chill.

MOJO DE AJO (CUBAN CITRUS-GARLIC BARBECUE SAUCE)

Steps:

• Heat olive oil in deep saucepan over medium heat. Add garlic, and cook until fragrant and pale golden brown. Do not let brown too much, or else garlic will become bitter.
• Stir in sour orange juice (or lime juice and grapefruit juice), water, cumin, oregano, salt and pepper. Stand back, because the sauce may spatter. Bring to rolling boil. Correct the seasoning, adding more salt and pepper, if needed. Let cool to room temperature, and then stir in cilantro or parsley. Store in bottle or jar with tight-fitting lid; shake well before serving. Serve with grilled pork, chicken, seafood and vegetables.

MOJO SAUCE

Steps:

• Whisk all ingredients in medium bowl.

CAMARONES AL MOJO DE AJO (MEXICAN SHRIMP IN GARLIC MOJO SAUCE)

Steps:

• Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.
• Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.
• Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.

CUBAN MOJO SAUCE

Steps:

• Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
• With the machine running, slowly add the oil in a thin stream until emulsified.
• Transfer to a small bowl and season to taste with pepper.
• Stir in the cilantro.
• The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.

YUCA CON MOJO (BOILED YUCCA WITH GARLIC SAUCE)

Steps:

• Place the yucca in a large pot with water to cover about 1" above. Add the lime juice and lightly salt the water. Bring to a boil over medium-high heat. Reduce heat to medium, cover the pot and continue simmering for about 20-30 minutes or until yucca is tender, but not falling apart. Remove from heat and drain. Extract the string-like fiber from the inside middle of the yucca and discard. Cover and set aside. You may use a mortar and pestle or a food processor, and mash the garlic cloves together with the salt. In a deep skillet, add the olive oil, the mashed garlic, the chopped onions, and the lemon juice. Stir and heat over medium-high heat until it starts simmering. Remove from heat and pour over the cooked yucca. Serve as a side dish.

YUCA WITH MOJO SAUCE

Steps:

• Peel and halve the yuca roots. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get slimy/mushy. When cooked, let sit in the warm water until ready to serve.
• Meanwhile, make Mojo sauce. Heat a small skillet over medium heat and add the olive oil. Add garlic, onion, and remaining teaspoon salt and cook until onion is softened, about 2 minutes. Turn off heat and whisk in the juice of one lemon.
• Drain yuca and transfer to serving dish. Drizzle Mojo over top and serve warm.

OUTRAGEOUS CUBAN SANDWICH WITH MOJO SAUCE

Steps:

• 1. Prepare Mojo sauce and set aside until you are ready to make the sandwiches. Then preheat a griddle or frying pan on medium heat.
• 2. Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.
• 3. Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, red onions, ham, and cheese. Spoon the Mojo sauce over the inside of the sandwich.
• 4. Lightly coat the cooking surface of the griddle with butter. Place one sandwich onto the hot surface.
• 5. Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of it's original size.
• 6. Leave the skillet on top of the sandwich and grill for one or two minutes. Left the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.
• 7. The cheese should be melted and the bread golden brown. Slice the sandwich in half diagonally and serve!
• 8. FOR THE MOJO SAUCE: (Prepare ahead of time because this is going to go inside the sandwich before grilling.) Heat oil in pan. Add garlic and cook over moderate heat stirring until golden. Add juices, salt, pepper, cumin and cook for a couple more minutes until fragrant.
• 9. This step is not actually on the list of "authentic" ingredients but I like to add some chopped cilantro to my sandwich because it gives it yet another burst of flavor to push it over the top! That's just my thing ... and it's a "good thing!." Using marinated red onions would not be a bad thing either! I confess ... I do!

CANARY ISLAND RED MOJO SAUCE

Steps:

• Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.

CUBAN GARLIC SAUCE (MOJO CUBANO)

Steps:

• For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
• Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out.
• Mix the mojo ingredients, then let sit for 30 minutes.

ROPA VIEJA JOSES (CUBAN SLOPPY JOES), SLICED TOMATOES, PLANTAIN CHIPS AND MOJO SAUCE

Steps:

• Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in about 1 cup of extra-virgin olive oil and 1/4 cup of water. Turn off processor and reserve.
• Heat a medium nonstick skillet over medium-high heat. Add the beef and brown. Add half of the mojo and crumble the meat as it cooks, about 3 minutes. Add olives and pimientos, paprika, Worcestershire, hot pepper sauce, tomato sauce and grill seasoning. Bring to a simmer and reduce heat to low. Cook over low heat 10 minutes.
• Split Cuban rolls and pile the bottoms with hefty spoonfuls of Sloppy Ropa Vieja Jose mix. Cover meat with sliced dill pickles and bun tops. Serve the plantain chips and sliced tomatoes along side to finish your plates and drizzle tiny spoonfuls of raw mojo sauce over the chips when passing out the plates. Season the tomato slices with a pinch of salt as well.

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO

Steps:

• Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
• In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

GRILLED PORK TENDERLOIN WITH MOJO SAUCE

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil, and 1/2 teaspoon oregano.
• Pat pork dry and rub each tenderloin with 1/2 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano.
• When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pork on lightly oiled grill rack, covered with lid, turning once, until an instant-read thermometer inserted diagonally into center of each tenderloin registers 155°F, 12 to 14 minutes total. Let pork stand 5 minutes before slicing.
• Serve pork drizzled with mojo sauce.

MOJO PICON (GARLIC SAUCE)

Steps:

• Using a mortar and pestle, mash cumin, garlic, and chilis with salt.
• The mixture should be mashed well.
• Add paprika, vinegar and oil, and continue to blend.
• Add bread crumbs and mash.
• Gradually add water until desired consistency is reached.
• Serve with Spanish cheese (Majorero is nice), or over boiled potatoes, with crusty french bread, on fried fish, Anything goes!

TOSTONES CON MOJO (FRIED PLANTAINS W/ DIPPING SAUCE)

Steps:

• In a skillet heat 1/2 cup of oil.
• Peel skin off plantain by making a surface cut lengthwise and peeling to the sides (plantains can be tricky to peel).
• Cut the plaintain in diagonal wheels about 1/2 inch thick.
• Make sure oil is sizzling, fry plantains turning once for about 5 minutes (2-1/2 minutes each side).
• Remove plaintains from oil.
• Pat dry plantains, flatten each wheel (use a piece of wax paper folded for thickness) and sprinkle with Adobo or salt.
• Refry plantains until golden and crispy.
• For the"Mojo" combine ketchup and mayonnaise together in a small dish.
• Serve plantains hot.
• Makes a great side dish.

MOJO GARLIC RESTAURANT SAUCE

Steps:

• Place garlic, salt, oregano, (optional cumin, black pepper and Adobo seasoning) into a wooden mortar & pestle and make into almost a paste, set aside.
• Combine in a separate bowl; lime juice (or sour orange juice), vinegar, set aside.
• In a frying pan add the olive oil and add the garlic paste, stir and cook briefly (1/2-1 minute).
• Next add the liquid ingredients, stir and cook briefly (1 minute), then remove (do not overcook) and let cool.
• NOTES:.
• This recipe is basically a Dominican/Cuban sauce and adopted from the Mambi Restaurants in New York City.
• This Mojo Sauce recipe will turn a bright "off color" green due to the fresh garlic in the recipe.
• You can make a variation of this recipe by adding mayonnaise to taste, however, it is not a traditional ingredient in Cubano Sandwiches. Also, adding butter is an optional ingredient --
• Mojo Sauce is great on a Cubano Sandwich: Cuban bread (substitute Italian/French Bread) with sliced fresh pork, sliced pink ham, white cheese, sour pickle, butter and Mojo Sauce. Heat/pressing the sandwich on a hot grill is preferred... however, Cubano sandwiches are also good cold. Further, I often substitute chicken for the white fresh pork....
• In Cuba,Mojo Sauce is traditionally made with the fresh juice from sour oranges.
• Mojo Sauce is also good on Yuka (Cassava) or Green Plantains as well.
• The Puerto Rican Mojo Sauce is white in color and with less spices used.

BASIC MOJO SAUCE

Steps:

• In the bowl of a food processor, add garlic,salt,pepper,orange juice,lime juice,onion and oregano.
• Process for 2-3 minutes or until smooth. Through the feeder tube add the oilve oil until the mixture is throughly blended. Store in the refrigerator until ready for use.

CUBAN BEEF AND ZUCCHINI KEBABS WITH MOJO SAUCE

Steps:

• Mash garlic to a paste with salt using a mortar and pestle or flat side of a large knife, then whisk together with orange juice, lime juice, olive oil, cumin and oregano in a bowl.
• Preheat an outdoor grill to medium-high heat (375 degrees F to 450 degrees F).
• Thread beef on 4 skewers, leaving a little space between each piece. Put skewers on a baking sheet and sprinkle all over with salt and pepper. Thread zucchini onto 4 skewers so slices can grill cut sides down, then transfer to baking sheet. Lightly brush beef and zucchini all over with oil.
• Lightly oil grate and grill beef, covered with lid, turning once, about 4 minutes total for medium rare. Transfer to a serving platter and cover with foil to keep warm.
• Lightly oil grate again and grill zucchini, covered with lid, turning once, until grill marks appear and zucchini is just tender, 4 to 5 minutes total. Transfer skewers to a serving platter. Drizzle beef and zucchini with about half of sauce, and serve remaining sauce on the side.