Mojo Marinade Recipe

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Capture the vibrant essence of Cuban cuisine right in your very own kitchen with this absurdly easy homemade Cuban Mojo Marinade recipe. This zesty elixir will transport you to the sun-soaked shores of Havana in just five short minutes! With a delectable fusion of tangy citrus, aromatic garlic, and a medley of herbs and spices, this citrus mojo sauce is the exciting flavor-packed addition your pantry needs.

Whether you’re planning a weekend cookout or simply need to get your cooking mojo back, this Cuban-inspired mojo criollo sauce is sure to spice up your plate. So, set aside the pre-packaged marinades and meet me in the kitchen. You’re just 5 minutes away from the culinary equivalent of Afro-Cuban jazz! 💃🎵

About this Cuban mojo

Add delicious citrusy and garlicky Caribbean flavors to all your favorite grilling stars with this simple mojo marinade. Featuring bright citrus, pungent garlic, bold seasonings, and fresh herbs, this easy recipe for mojo sauce borrows inspiration from classic Cuban criollo sauce.

Why you’ll love this mojo recipe

Aside from bringing all the vibrancy of Gloria Estefan’s musical genius to your plate, this mojo marinade recipe is also: 

• Quick & Easy. With just a handful of pantry staples and a quick whisk in the bowl, you’ll have a deliciously crowd-pleasing sauce that’s a head above the rest.
• Versatile. This yummy sauce is perfect for infusing any protein or veggie with the invigorating tang of fresh lime juice, intertwined with the fragrant dance of minced garlic and the gentle warmth of cumin.
• Made With Just 10 Simple Ingredients – Spoiler Alert: There’s no HFCS or artificial nonsense anywhere to be found. 😎

What is mojo criollo?

Mojo Criollo is a vibrant and flavorful sauce that hails from the beautiful island of Cuba. This delectable marinade-sauce combo is all about infusing your dishes with a burst of tangy, garlicky goodness that will leave your tastebuds dancing the rumba.

Traditionally, mojo criollo is made with freshly squeezed sour orange juice, which adds a mouth-puckeringly tangy flavor. But fear not if you can’t find sour oranges in your local grocery store! This recipe uses a triple whammy of citrus juices to capture the essence of this culinary gem.

And as much as I love the tangy, zesty punch of citrus, the true star of the show here is garlic. Cuban mojo sauce just wouldn’t be the same without a generous smattering of garlic infusing the sauce with aromatic magic. 

Traditionally, this bright and zesty sauce is used as a marinade for meats like chicken, pork, or beef.  But that’s not all this kitchen workhorse can do! This homemade mojo sauce can also be used to marinate vegetables, tofu, or even as a dressing for salads or grain bowls. It’s a versatile sauce that adds an unmistakable Cuban flair to whatever it touches.

Ingredients for mojo sauce 

You only need a few simple ingredients to make this stunningly flavorful orange mojo sauce recipe. 

• Garlic – Fresh is best, but the minced jarred kind or oven roasted garlic is fine too. But, try not to use garlic powder here as it’s too mild for this punchy sauce. Tip: Need help mincing? Learn how to cut garlic cloves.
• Jalapeño  – For some heat! Remember that most of the fiery capsaicin lives in the inner white membranes and seeds, so if you prefer a milder flavor remove them first.
  • Substitutions: Use cayenne powder or smoky chipotle powder instead. Or use a single canned chipotle in adobo sauce for a smokier rendition. (Chipotles are just dried and roasted jalapeños!)
• Yellow Onion – For subtle allium complexity. Tip: Learn how minimize tears and cut your onions.
  • Substitutions: Swap in red onion, white onion, or shallots.
• Fresh Cilantro – The herbaceous flavor of cilantro leaves adds a lovely brightness to your Cuban mojo marinade.
  • Substitutions: Swap in ground coriander for a more citrusy flavor. Or use fresh parsley if you prefer.
• Orange Juice – Freshly squeeze the citrus for  the freshest flavor.
• Lime Juice – Fresh is definitely best when it comes to citrus juice. Or try using Nellie and Joe’s Famous Key West Lime Juice — it’s the closest in flavor to the real thing.
• Lemon Juice – For replicating the tang of sour orange juice despite not being able to get my hands on it here in NC.
  • Substitution: Distilled white vinegar or grapefruit juice  will lend a slightly different flavor.
• Olive Oil – Normal cooking oil is perfect here; however, you can use extra virgin olive oil for a richer flavor.
• Ground Cumin – For earthy warmth. If you only have whole cumin seeds, try toasting them in a dry pan until fragrant, then grind using a mortar and pestle or spice grinder.
• Dried Oregano – Use Mexican oregano classic mojo flavor. It has a brighter, more citrusy flavor profile than Mediterranean oregano, and is actually more closely related to lemon verbena. 
  • Substitutions: Marjoram is the closest substitute.
• Kosher Salt & Pepper – For seasoning.

Sauce variations

• Authentic Cuban mojo sauce calls for sour orange juice which is very difficult to locate in the United States. To make this mojo marinade easy and accessible for all, this recipe substitutes the bitter orange juice with a combination of fresh navel OJ, lime juice, and lemon juice. If you are lucky enough to have access to Sour OJ — omit the lemon juice and lime juice from the recipe and use 16 ounces of sour orange juice.
• Sweetener – While this is an optional addition, I recommend adding honey or agave if you are using this garlic mojo recipe as a dipping sauce or salad dressing. Either sweetener will help to balance out the tangy citrus flavors.

How to make the best mojo marinade

This easy mojo criollo marinade recipe comes together in a flash! Here’s how:

1. Chop Veggies: To the bowl of a food processor, add the garlic, jalapeños, onion, and cilantro. Pulse 10-12 times to roughly chop the ingredients.
2. Add Remaining Ingredients: To the bowl of the food processor, add the orange juice, lime juice, lemon juice, olive oil, cumin, oregano, salt, and pepper. Pulse several times until all the ingredients are finely chopped and combined. Taste the mojo and adjust for seasoning. (Note 1: Be careful you don’t over-process the mojo sauce into a paste!) (Note 2: If you don’t have a food processor, finely mince the produce, add it to a medium bowl and use a whisk to combine.)
3. Store: Transfer the mojo marinade to a storage jar and seal tightly with a lid. For the best flavor, place the marinade in the refrigerator and let the flavors develop for at least 2 hours, but preferably overnight. Alternatively, you can store it in the fridge for up to 5 days.
4. To use for this recipe for mojo as a marinade: Add 2 pounds of meat, chicken, seafood, or veggies to a large bowl or resealable bag. Pour the mojo marinade over the protein or veggies and cover the bowl or seal the bag. Transfer to the refrigerator to marinade for the recommended amount of time. 

Expert tips for mojo seasoning

• Use fresh ingredients where possible for the best taste. While I’ve offered lots of alternatives so you can make this mojo sauce recipe using mostly pantry ingredients, try to stick to real produce whenever possible. Your tastebuds will thank you!
• Waste not, want not. Zest your citrus before juicing and rub it into salt or sugar to preserve it for future use. Actually, now that I think about it, mix it into a blend of salt AND sugar and use it to rim your Latin-inspired cocktails for a real fiesta! After juicing, toss the spent fruit in a pitcher and fill with water for a brightly refreshing (and totally FREE) version of spa water. Also, remember that cilantro stems are super flavorful and can be used alongside the leaves — just chop them finely first!
• Don’t under- or over-marinate. Because this recipe for mojo sauce has so much acidity from all the citrus, it can quickly cross the line from infusing your proteins to unraveling them. Here’s a quick guide:
  • Beef/Lamb: Allow to marinate for at least 8 hours, preferably 12 hours, or up to 24 hours for maximum flavor.
  • Chicken/Pork: Allow to marinate for at least 2 hours, or up to 6 hours for maximum flavor.
  • Fish/Seafood: Allow to marinate at least 15 minutes, and no more than 30 minutes.
  • Vegetables: Allow to marinate at least 30 minutes, preferably 4-8 hours, or up to 24 hours.

FAQs: mojo recipes

Is mojo marinade good for steak? Is mojo marinade good for chicken?

Yup and yup. Honestly, you could probably use this mojo marinade recipe to marinate an old shoe and it’d taste good. 

Does mojo marinade taste good? 

Hell freakin’ yes! It’s one of my all-time favorite sauces, and that’s really sayin’ something.

Does mojo have nuts? Does mojo have gluten?

No on the nuts, and *maybe* on the gluten, depending on the recipe, so read your labels. This particular mojo criollo marinade recipe is free from both nuts and gluten, and also happens to be vegan.

Is mojo sauce spicy?

Spicy might be a bit of stretch, but there is a little heat on account of the jalapeños. You can always self-regulate though, so feel free to dial it up or down by adding more or less to suit your tastes.

Serving Cuban mojo sauce

There’s no shortage of ways to put your homemade mojo marinade to good use. Here are a few Cuban mojo recipes to get you started:

• Mojo-Marinated Grilled Chicken Skewers: Thread chunks of lean mojo marinated chicken breasts onto skewers and grill them to perfection. Serve the skewers alongside a vibrant mango salsa or a refreshing avocado-lime crema. 
• Mojo Pork Carnitas: Swap out the jerk sauce for mojo marinade and make the best pork tacos of your life.
• Mojo Shrimp Tacos: Sauté some peeled, deveined jumbo shrimp in a skillet with a generous drizzle of mojo yumminess until cooked through. Fill warm tortillas with the mojo-infused shrimp and top them with shredded cabbage, sliced avocado, and a sprinkle of crumbled queso fresco. Squeeze some fresh lime juice over the top for an explosion of bright, citrusy flavor in every bite.
• Mojo-Marinated Grilled Portobello Mushrooms: Soak portobello mushroom caps in mojo marinade, then grill them until they’re charred and tender. Serve the mushrooms on toasted buns with creamy avocado slices, sliced tomatoes, and a dollop of Peruvian green sauce for a mouthwatering vegetarian burger with a flavorful twist.
• Mojo Rice and Beans:Cook a pot of cuban beans and make some coconut rice. Before serving, stir in a few tablespoons of mojo criollo. The tangy flavors will transform a humble, budget-friendly meal into a delectably aromatic dish that can both stand alone or pair perfectly with any of your grilling season favorites.
• Mojo-Glazed Grilled Pineapple: Brush pineapple slices with mojo sauce and grill them until caramelized. Serve alongside grilled meats or as a refreshing dessert with a scoop of coconut ice cream.

Remember, these serving ideas are just the beginning. Feel free to get creative! From salads and sandwiches to wraps and grain bowls, this zippy sauce adds tons of personality to whatever it touches. The possibilities are endless. Below are a few more Caribbean recipes that taste amazing with a drizzle of mojo sauce: 

• Crock Pot Ropa Vieja
• The Best Jerk Pork
• Chicken with Cumin Recipe

Storing mojo marinade recipes 

• Transfer the prepared mojo sauce into an airtight container or a glass jar with a tight-fitting lid. Properly stored, the mojo sauce can typically last for up to 1 week in the refrigerator.
• If you want to extend the storage life of your mojo sauce, you can freeze it. Pour the sauce into a freezer-safe container (making sure to leave some head space for expansion) or divide it into smaller portions (like in an ice cube tray). When frozen, mojo sauce can retain its quality for up to 3 months.
• When you’re ready to use the frozen mojo sauce, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can thaw it more quickly by placing the container in a bowl of cold water, ensuring it is tightly sealed to prevent any water from entering. Once thawed, give the sauce a good stir to recombine any separated ingredients.

Get ready to “mojo” down in the kitchen and savor the delicious results of this ridiculously flavorful cuban mojo sauce-meets-marinade. Whether you’re marinating veggies or proteins, or drizzling and dipping your way to deliciousness, this homemade Cuban Mojo Marinade will surely bring the “mojojo” to your culinary endeavors. So, grab that whisk, squeeze those citrus fruits, and let the flavors dance the night away. I promise: your taste buds are in for a treat, and your meals are about to reach new heights of mojo-liciousness! Until next time, I wish you happy eats!

Chey

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More Cuban recipes!

• Fish Ceviche
• Easy Cuban Ropa Vieja (crock pot recipe)
• Skirt Steak Fajitas (with mojo!)

How to make cuban mojo marinade sauce at home👇

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