El mojo es el corazón de cocina cubanaEl Mojo es el corazón de la cocina cubana, un tesoro intemporal: una vibrante salsa de ajo y cítricos elaborada con los sabores fundamentales de la cocina cubana. Esta sabrosa mezcla de cebolla, ajo y naranja agria es más que un condimento: es una celebración de la tradición, la cultura y el sabor que transforma las comidas cotidianas en experiencias inolvidables.

A menudo llamado la salsa de la cocina cubana, el Mojo añade profundidad y alma a clásicos como lechón asado, masitas de puerco (cerdo frito)yuca y mucho más. Es el tipo de sabor que perdura en tu memoria y te lleva a casa con cada bocado.

Inspirada por el mojo de mi abuela, emprendí un viaje personal para recrear la versión que vivía en mi memoria. Tras años de experimentos, retoques y degustaciones, comparto una versión que honra ese sabor familiar al tiempo que da cabida a mi propia voz culinaria.

🌿 Consejo Mojo Pro:

Las recetas tradicionales requieren un aceite neutro, pero te invito a que pruebes en su lugar el Aceite de Achiote Ecológico Domestic Gourmet. Este aceite dorado de lote pequeño realza el sabor del Mojo y le da un matiz vibrante y una sutil profundidad terrosa que realmente lo distingue.

Tanto si quieres revivir una receta familiar como si es la primera vez que preparas Mojo, esta receta es la clave para descubrir los sabores del auténtico Mojo Cubano, ahoracon un toque Domestic Gourmet.

¡iBuen provecho!

Seleccionamos de forma independiente todos los productos que presentamos en Domestic Gourmet. Puede que gane una comisión de afiliado cuando compres a través de los enlaces de este sitio.

Cuban Mojo

Servings people

Tiempo de preparación 5

Tiempo de cocción 5

Tiempo total 10

Equipment

Ingredientes

1 Spanish onion can be substituted with a yellow onion
1½ cup neutral oil i.e. avocado, canola, vegetable, sunflower oil
8-10 cloves garlic peeled and minced
½ tsp salt coarse kosher or fine table salt
1 sour orange (squeezed) can be substituted with ¼ cup fresh-squeezed lime juice and ¼ cup orange juice

Elaboración paso a paso

Using a chef's knife, slice the entire onion into even slices.
Begin by cutting the onion in half, lengthwise, from root to stem. Cut off both the root and the stem. Peel off the outer layers of the onion skin until you reveal the first shiny yellow layer of the onion. Cut slices the length of the onion, going with the grain (lines running top to bottom).
Add the sliced onion and oil in a small saucepan and place it on the stove over medium heat. Add salt and bring to a slight simmer.
You want the onions to soften to al dente and turn slightly translucent, which takes about 5 minutes. If onions start to brown or burn, remove the saucepan from the burner and lower the heat.
If the sliced onions have burned, throw the mixture away and start again.
While the onions soften, peel and mince the garlic cloves and juice the sour orange.
If you cannot find sour oranges at the grocery store, you can substitute with the juice of half a lime and a ¼ cup of orange juice.
Once the onions have softened to al dente (soft crunch, and not mushy), add the minced garlic and stir while removing the saucepan from the burner. Lastly, add the citrus juice and stir.
Taste the mojo and adjust as needed, adding a pinch of salt or an extra squeeze of citrus until you are satisfied. Then, pour it atop fried pork, chicken, boiled or fried yuca, or pour it into a gravy boat and set it on the table for your guests to help themselves.
Store any leftover mojo in the refrigerator for up to a week. You cannot freeze it.
What you need to know: the garlic may turn green or blue once the sour orange juice is added. This is a reaction between enzymes and sulfur-containing amino acids in the garlic, and it is safe to eat.

Notas

Notes on how to include your child(ren): Task your little chef(s) with using their hands to smash and peel the garlic, squeeze the sour orange, and measure the salt; talk about sensory play! Sharpen their critical thinking skills by asking them to smell the onion, garlic, or sour orange and predict what they think it will taste like. Will it be sour, bitter, sweet, or salty? How will the garlic feel once it’s smashed? Will their hands be sticky? Then, let your little chef(s) turn their mise en place activity into a science experiment, having them taste, smell, feel, and report back.

Your older chef(s) can sharpen their knife skills (pun intended) by practicing slicing the onion into equal slices and then slicing and mincing the garlic cloves. Invest in a finger guard for your little chef(s) until they can complete this task safely and independently.

Calories: 495kcal

Plato: Condiment

Cocina: Cuban

Keyword: mojo

Nutrition

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