Wednesday, April 29, 2009


I have recently decided that I would cut back on the amount of meats I was ingesting and begin to built eating habits that would consist more of fruits and veggies, incorporating fish as my main source of protein ( I have to admit that I'm not quite certain how long I will pull this off!).  As I was preparing to go on my latest trip to Miami, I was quickly overcome with fear concerning my new eating regiment vs.  my complete addiction to Cuban food and tons of mojo (which is oh so so delicious) all over it!! I was torn, did this mean that I would not be satisfied unless I ate large amounts of glorious Pernil (most of you may know it as roast pork, but Cuban styke) and oh the mojo dripping all over it......oh my!! 
I decided to stick to my guns and went for the veggie version of it.......well, it was a complete tastetational success. I went for all the usual sans the pork or Ropa Vieja (a.k.a shredded beef) or Pollo al Fricase (fricasseed chicken).  No, I went for the scrumptious rice and black beans, tostones (fried smashed green plantains) and yuca with mojo magic all over it.....ummm ummm good!!


So what is this MOJO stuff I've been yapping about?
It is a traditional Cuban sauce used to add flavor and juiciness to their typical home dishes, it is very easy to make and its rewards are taste buds heaven.......try it for yourself, go on, add a little Latin flair to your next meal!!!  

Follow this easy to make recipe and enjoy over grilled meats and starchy side dishes.....

Cuban Mojo Sauce

The authentic mojo is made with juice from sour oranges. It still has that little orangey taste, but its very acid and tart. You can come close by mixing equal amounts of freshly squeezed orange juice with lime juice.

Cuban Mojo Sauce (makes one cup)

1/3 cup olive oil 
6 to 8 cloves garlic, thinly sliced or minced 
2/3 cup sour orange juice (or equal portions orange juice and lime juice) 
1/2 tsp ground cumin 
Salt and freshly ground black pepper, to taste

Onios are optional, but add such a wonderful extra kick
 To this recipe add 1 onion, sliced
  - If you opt for the onions add them at the very end 
    befor you remove pan from the flame.  

Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until aromatic and lightly toasted. Don't let it brown or it will taste bitter, about 30-35 seconds should do it.

Add the sour orange juice, cumin, salt and pepper. Be VERY careful, keep a few steps back from the pan; the sauce may sputter. Bring to a rolling boil. Sample and adjust seasoning to taste, if necessary.

Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, tightly capped in a jar or bottle, in the refrigerator.

Use with boiled yucca, grilled seafood and meats, french fries, fried green plantain chips, baked potatoes, etc.

** If you would like to try yuca at home, you can find it in the frozen department in most supermarkets throughout the U.S. that carry GOYA products.
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