Best 20 Mojo Sauce Recipes

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.

MOJO SAUCE

Steps:

• Whisk all ingredients in medium bowl.

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.

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.

CANARY ISLAND RED MOJO SAUCE

Steps:

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

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!

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.

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.

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!

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.

BRAISED PORK WITH MOJO SAUCE

Steps:

• Preheat oven to 400°F. Combine pork, broth, half of garlic, bay leaves, salt, and pepper in large ovenproof pot. Cover tightly; bake until pork is very tender, about 1 hour 30 minutes. Using slotted spoon, transfer pork to bowl. Boil liquid in pot until reduced to 1 1/2 cups, about 30 minutes. Return pork to pot; simmer until heated through, about 5 minutes.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion and remaining garlic; sauté until onion is tender and golden brown, about 12 minutes. Season with salt and pepper.
• Transfer pork to plates; spoon some pan juices over. Top with sautéed onion mixture. Serve with Mojo Sauce.

MOJO SAUCE

Steps:

• Puree the garlic and half the orange juice in a food processor or blender. Transfer to a large bowl. Puree the remaining juice with the dried and fresh oregano, and then add to the bowl. Grind the cumin and black pepper in a spice or coffee grinder, and then stir into the juice with the salt and sugar to taste. Let rest overnight before using.

STUFFED TURKEY WITH MOJO SAUCE

Steps:

• In a bowl, combine the first 6 ingredients. Crumble sausage over mixture and mix well., With skin side down, pound turkey breast with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Spread sausage mixture over turkey to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie at 1-1/2-in. to 2-in. intervals with kitchen string. Place in a 5-qt. oval slow cooker., In a blender, combine the first 9 sauce ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over turkey., Cover and cook on low for 5 hours or until a thermometer inserted in center reads 165°. Remove from slow cooker; cover and let stand for 10 minutes before slicing. Discard string., Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with turkey.

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.

GRILLED BABY POTATOES WITH MOJO VERDE SAUCE

Steps:

• Boil the potatoes: Scrub the potatoes and place them in a large pot of salted water. Place on the stove over high heat and bring to a boil. Cook for 8-10 minutes, until just fork tender (they shouldn't be 100% cooked). Remove from heat and run under cold water. Set aside to cool the rest of the way.
• Make the mojo verde: Add all ingredients to the bowl of a small food processor. Puree. Taste and add additional salt if desired. If it seems too acid, you can add a bit of sugar or honey as noted in the ingredients to tame it. Note: I have made the sauce in my blender as well, but I find there's not quite enough sauce to blend well. Another option is to double or triple the sauce and then refrigerate the remainder for later on.
• Grill the potatoes. Preheat your grill on medium-high, about 450 degrees Fahrenheit. Slice the potatoes in half and place in a medium bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently.
• Lay potatoes flat-side down on the grill. Cook until browned, about 3 minutes. Carefully flip and cook for another 3-4 minutes on the other side. Test with a fork to make sure they're tender. Transfer potatoes from grill back to the bowl. Pour the sauce over the top. Toss to coat. Sprinkle with additional cilantro leaves and serve.

MAHI MAHI IN MOJO SAUCE

Steps:

• 1 preheat the oven to 350 degrees.
• 2-season fish with salt, pepper and lemon, and place in a glass baking dish.
• 3 pour all the other ingredients over the mahi mahi. Cook at 350 for 25 minute.

GET YOUR MOJO GOIN' SAUCE

Steps:

• Place minced garlic on work surface and sprinkle with the salt. Using the flat side of a large knife, drag the garlic back and forth across the work surface in small circular motions until the garlic is a smooth paste.
• Heat the olive oil in a medium saucepan over medium heat until shimmery. Now stir in the garlic paste and cumin. Cook until it's fragrant, about 30 seconds. Remove pan from heat and whisk in remaining ingredients. Move to a bowl and cool to room temperature. Whisk the sauce to recombine before serving.
• Note: if chilled, bring to room temperature before serving.

MOJO SAUCE

Steps:

• 1. Heat oil in a saucepan over medium heat. Add the garlic slices and cook for 2-4 minutes, or until fragrant. Watch carefully and do not let the garlic burn.
• 2. Remove pan from heat and stir in the juice, stock, cumin, oregano, and pepper. Bring the sauce to boil over medium-high heat; then reduce the heat to medium and simmer approximately 3 minutes or until the sauce has mellowed. Season to taste with salt.
• 3. Remove sauce from heat and allow it to come to room temperature. Once cooled, add the cilantro or parsley.
• 4. Sauce can be refrigerated in a glass bottle for up to one week. Always shake before using.