About 1-3/4 cups
- 1 head garlic minced
- 1 tablespoon salt
- 1/2 teaspoon black fine grind pepper
- 1/3 cup Mazola® Corn Oil
- 3/4 cup freshly squeezed orange juice
- 3/4 cup freshly squeezed lime juice
- 1 teaspoon ground oregano
- 1/2 teaspoon ground cumin seed
Place garlic, salt, pepper and oil in a small saucepan. Heat for 1 minute over medium heat. Add in remaining ingredients and bring to a boil. Remove from heat and cool.
Use as a dipping sauce for fried plantain chips (tostones) or yuca fries OR as a sauce or condiment in Cuban sandwiches.
To use as a marinade for chicken and pork, marinate meat for 1 to 24 hours in enough mojo to cover, reserving any extra mojo in a separate container. Remove meat from marinade; discard any remaining marinade. Serve with reserved mojo, if desired.
Use immediately OR store in refrigerator for 1 week.
Recipe Note: Traditional Mojo (which means garlic and oil sauce) is made with sour orange juice freshly squeezed from sour oranges. Look for these in Latino markets. If using sour orange juice, simply omit the lime juice and use 1-1/2 cups sour orange juice.