Raw Mojo Criollo (Marinade)

April 2, 2025

Raw Mojo Criollo (Marinade) - kvalifood.com

The raw version of Cuban mojo criollo – a sour orange, garlic, and olive oil marinade. Pound the garlic with salt in a mortar for the most traditional result. Use it for 4-24 hours on pork, chicken, or yuca before cooking.

Makes ca. 350 ml

Ingredients

237 ml sour orange juice, or substitute: 120 ml orange juice + 120 ml lime juice
8 garlic cloves (ca. 40 g), peeled
1 1/2 tsp fine sea salt
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
80 ml extra-virgin olive oil

Directions

Pound garlic with salt in a mortar until you have a rough paste. Add oregano, cumin, and pepper, grind briefly.
Transfer to a bowl. Whisk in sour orange juice and olive oil.
Use immediately as a marinade (4-24 hours refrigerated), or store in an airtight jar up to 3 weeks.

Notes

Sour orange is the authentic citrus. Common substitute: equal parts orange and lime juice.
Mortar and pestle for garlic is traditional and integrates better than minced.
No sugar, no vinegar, no tomato – those are not part of authentic mojo.