{"id":4865,"date":"2024-05-14T22:32:00","date_gmt":"2024-05-15T03:32:00","guid":{"rendered":"https:\/\/www.domesticgourmet.com\/como-hacer-el-notoriamente-sabroso-mojo-cubano\/"},"modified":"2025-12-26T22:41:46","modified_gmt":"2025-12-27T03:41:46","slug":"como-hacer-el-notoriamente-sabroso-mojo-cubano","status":"publish","type":"post","link":"https:\/\/www.domesticgourmet.com\/es\/como-hacer-el-notoriamente-sabroso-mojo-cubano\/","title":{"rendered":"C\u00f3mo hacer aut\u00e9ntico mojo cubano"},"content":{"rendered":"\n

El mojo es el coraz\u00f3n de cocina cubana<\/a><\/strong>El Mojo es el coraz\u00f3n de la cocina cubana, un tesoro intemporal: una vibrante salsa de ajo y c\u00edtricos elaborada con los sabores fundamentales de la cocina cubana. Esta sabrosa mezcla de cebolla, ajo y naranja agria<\/strong> es m\u00e1s que un condimento: es una celebraci\u00f3n de la tradici\u00f3n, la cultura y el sabor que transforma las comidas cotidianas en experiencias inolvidables. <\/p>\n\n

A menudo llamado la salsa de la cocina cubana<\/em>, el Mojo a\u00f1ade profundidad y alma a cl\u00e1sicos como lech\u00f3n asado<\/a><\/strong>, masitas de puerco (cerdo frito)<\/a><\/strong>yuca<\/strong> y mucho m\u00e1s. Es el tipo de sabor que perdura en tu memoria y te lleva a casa con cada bocado. <\/p>\n\n

Inspirada por el mojo de mi abuela, emprend\u00ed un viaje personal para recrear la versi\u00f3n que viv\u00eda en mi memoria. Tras a\u00f1os de experimentos, retoques y degustaciones, comparto una versi\u00f3n que honra ese sabor familiar al tiempo que da cabida a mi propia voz culinaria. <\/p>\n\n

\ud83c\udf3f Consejo<\/strong> Mojo Pro:<\/strong><\/h3>\n\n

Las recetas tradicionales requieren un aceite neutro, pero te invito a que pruebes en su lugar el Aceite de Achiote<\/a> <\/strong> Ecol\u00f3gico<\/a> Domestic Gourmet<\/strong>. Este aceite dorado de lote peque\u00f1o realza el sabor del Mojo y le da un matiz vibrante y una sutil profundidad terrosa que realmente lo distingue.<\/p>\n\n

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 aut\u00e9ntico Mojo Cubano, ahora<\/strong>con un toque Domestic Gourmet<\/strong>.<\/p>\n\n

\u00a1iBuen provecho!<\/p>\n\n

Seleccionamos de forma independiente todos los productos que presentamos en Domestic Gourmet. Puede que gane una comisi\u00f3n de afiliado cuando compres a trav\u00e9s de los enlaces de este sitio.<\/em><\/p>\n

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Cuban Mojo<\/h2>\n \n <\/div>\n \n
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Servings <\/span>6<\/span> people<\/span><\/span><\/div>\n
Tiempo de preparaci\u00f3n <\/span>5 minutos<\/span><\/span> min<\/span><\/span><\/div>
Tiempo de cocci\u00f3n <\/span>5 minutos<\/span><\/span> min<\/span><\/span><\/div>
Tiempo total <\/span>10 minutos<\/span><\/span> min<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Equipo<\/h3>
  • Small Saucepan<\/div><\/li>
  • Cutting board<\/div><\/li>
  • Chef's Knife<\/div><\/li>
  • Mixing spoon<\/div><\/li>
  • Citrus Juicer<\/div><\/li><\/ul><\/div>\n

    Ingredientes<\/h3>
    • 1<\/span> Spanish onion<\/span> can be substituted with a yellow onion<\/span><\/li>
    • 1\u00bd<\/span> cup<\/span> neutral oil<\/span> i.e. avocado, canola, vegetable, sunflower oil<\/span><\/li>
    • 8-10<\/span> cloves<\/span> garlic<\/span> peeled and minced<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> salt<\/span> coarse kosher or fine table salt<\/span><\/li>
    • 1<\/span> sour orange (squeezed)<\/span> can be substituted with \u00bc cup fresh-squeezed lime juice and \u00bc cup orange juice <\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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      Elaboraci\u00f3n paso a paso<\/h3>
      • Using a chef's knife, slice the entire onion into even slices.<\/span>
        <\/div>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). <\/span><\/div><\/li>
      • 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.<\/span>
        <\/div>You want the onions to soften to al dente and turn slightly translucent, which takes about 5 minutes. If onions start<\/strong><\/em> to brown or burn<\/strong><\/em>, remove the saucepan from the burner and lower the heat. <\/span>
        <\/div>If the sliced onions have<\/strong><\/em> <\/strong>burned<\/strong><\/em>,<\/em> throw the mixture away and start again. <\/span><\/div><\/li>
      • While the onions soften, peel and mince the garlic cloves and juice the sour orange.<\/span>
        <\/div>If you cannot find sour oranges at the grocery store, you can substitute with the juice of half a lime and a \u00bc cup of orange juice. <\/span><\/div><\/li>
      • 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.<\/span>
        <\/div>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.<\/span><\/div><\/li>
      • Store any leftover mojo in the refrigerator for up to a week. You cannot freeze it.<\/span><\/div><\/li>
      • What you need to know: <\/strong>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.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        Notas<\/h3>
        Notes on how to include your child(ren):\u00a0<\/strong>Task your little chef(s) with using their hands to smash and peel the garlic,\u00a0 squeeze the sour orange, and measure the salt; talk about sensory play<\/em><\/strong>! Sharpen their\u00a0critical thinking skills<\/strong>\u00a0<\/em>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, <\/em><\/strong>having them taste, smell, feel, and report back.<\/span>
        <\/div>\nYour 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.<\/span><\/div><\/div>\n \n
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        <\/g><\/svg><\/span> Calories: <\/span>495<\/span>kcal<\/span><\/span><\/div>\n \n
        <\/g><\/svg><\/span> Plato: <\/span>Condiment<\/span><\/div>
        <\/g><\/svg><\/span> Cocina: <\/span>Cuban<\/span><\/div>
        <\/g><\/svg><\/span> Palabra clave: <\/span>mojo<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>\n

        \u00bfHas hecho esta receta?<\/h2>\n\n

        Por favor, \u00a1hazme saber c\u00f3mo te ha quedado! Deja un comentario a continuaci\u00f3n, etiqueta a @domesticgourmet<\/a> en Instagram<\/a> y usa el hashtag #domesticgourmet.<\/p>\n\n

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