Cooked Mojo Criollo (Condiment)

April 2, 2025

Cooked Mojo Criollo (Condiment) - kvalifood.com

The cooked version of Cuban mojo criollo – onions softened in olive oil, garlic paste stirred in, sour orange juice added off heat. Serve it warm over yuca, roasted pork, or grilled fish.

Makes ca. 475 ml

Ingredients

237 ml sour orange juice
237 ml extra-virgin olive oil
1 large onion (ca. 150 g), thinly sliced
6 garlic cloves (ca. 30 g), smashed
1 1/2 tsp fine sea salt
2 bay leaves
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Directions

Pound garlic with salt in a mortar to a rough paste.
Cook olive oil, onion, bay leaves, and half the salt in a pan over medium-low heat for 15-20 minutes until onions are soft.
Add garlic paste. Cook 1-2 minutes.
Remove from heat. Stir in sour orange juice.
Remove bay leaves. Sprinkle with parsley if using.
Serve warm over yuca, roasted pork, or grilled fish. Keeps 2 weeks refrigerated.

Notes

Sour orange is the authentic citrus. Common substitute: equal parts orange and lime juice.
No sugar, no vinegar, no tomato – those are not part of authentic mojo.