Does anyone have a good mojo sauce for chicken, pork, or beef?

Question

Is Mojo a condiment? Sauce, or what. It just sounds so good to me...

Answer 1

"The word "mojo" comes from a Spanish word which means wet. Mojos are used as sauces or marinades."





Sassy Mojo Pork



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 3/4 - 1 pound pork tenderloins

4 canned chipotle peppers in adobo sauce, -- rinsed (2

ounce)

1/2 cup orange juice

1/4 cup coarsely chopped onion

2 tablespoons snipped fresh oregano or 2 teaspoon dried

oregano -- crushed

2 tablespoons lime juice

1 tablespoon honey

1 tablespoon cooking oil

3 cloves garlic -- minced

1/2 teaspoon salt

fresh oregano leaves -- optional



Place meat in a large plastic bag set in a shallow dish.



For marinade: in a food processor bowl or blender container combine chipotle

peppers, orange juice, onion, oregano, lime juice, honey, oil, garlic and

salt.



Cover and process or blend until nearly smooth. Pour over meat. Close bag.

Marinate in refrigerator for 2 hours. (Do not marinate more than 2 hours

because the citrus juices cause meat to become too tender and mushy. Drain

meat and discard marinade.



In a grill with a cover, arrange preheated coals around drip pan. Test for

medium heat where meat will cook. Insert a meat thermometer near the center

of one of the tenderloins. Place the meat on a rack in a roasting pan on

the grill rack. Cover and grill for 30 to 45 minutes or until meat

thermometer registers 160 degrees.



Remove pork from grill. Cover with foil; let stand 5 minutes before

carving. Garnish with oregano leaves, if desired.







BRAISED LAMB WITH MOJO SAUCE





5 1/2 pounds of lamb or chicken, cut into 2- to 3-inch

pieces

2 14-ounce cans low-salt chicken broth

1 large head garlic, peeled, chopped

2 bay leaves

1 teaspoon salt

1 teaspoon ground black pepper



2 tablespoons olive oil

1 large onion, thinly sliced



Mojo Sauce



Preheat oven to 400°F. Combine lamb/chicken, broth,

half of garlic, bay leaves, salt, and pepper in large

ovenproof pot. Cover tightly; bake until chicken/lamb

is very tender, about 1 hour 30 minutes. Using slotted

spoon, transfer lamb/chicken to bowl. Boil liquid in

pot until reduced to 1 1/2 cups, about 30 minutes.

Return lamb/chicken to pot; simmer until heated

through, about 5 minutes.



Meanwhile, heat oil in heavy large skillet over

medium-high heat. Add onion and remaining garlic;

sauté until onion is tender and golden brown, about 12

minutes. Season with salt and pepper.



Transfer lamb/chicken to plates; spoon some pan juices

over. Top with sautéed onion mixture. Serve with Mojo

Sauce.



MOJO SAUCE



1 cup olive oil

3/4 cup plus 2 tablespoons fresh lime juice

3/4 cup orange juice

1/2 cup chopped fresh cilantro

8 garlic cloves, minced

1 tablespoon grated orange peel

1 tablespoon dried oregano

2 1/2 teaspoons ground cumin

1 1/2 teaspoons salt

1 1/2 teaspoons ground black pepper



Whisk all ingredients in medium bowl.



Makes about 2 1/3 cups

Answer 2

Here a large selection of original mojo

http://www.aromataste.com/canary-islands

Answer 3

A spicy, herbal oven-fried chicken to serve with rice and mojo. Mojo is a sauce used in many Latin countries. It is essentially a vinaigrette but the oil is heated before it's added, giving a more subtle flavour. Brown the chicken ahead of time and bake when needed. Thighs have the most flavour but breasts may be used. Bake breasts for 5 minutes less. Boned chicken thighs are available at the supermarket or ask your butcher to remove the bones for you. This recipe may be grilled instead of baked. Grill chicken 6 minutes per side or until juices are clear. Mojo keeps about 2 weeks in the refrigerator. From Food and Drink.



12 boneless chicken thighs, skin on or 3 lbs boneless chicken breasts, skin on

1 tablespoon lime zest

1/4 cup lime juice

3 garlic cloves, finely chopped

2 tablespoons chopped fresh coriander

2 tablespoons chopped fresh basil leaves

1 teaspoon red pepper flakes (to taste)

salt

1/4 cup olive oil

Cuban Mojo

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh coriander

2 tablespoons chopped garlic

salt

1/4 cup fresh lime juice

1/4 cup fresh orange juice

1 teaspoon hot pepper sauce

1/4 cup olive oil







1. Trim fat and extra skin from thighs. Combine lime zest and juice, garlic, herbs, red pepper flakes, salt and 3 tbsp oil in a bowl.

2. Toss with chicken and marinate for 1 hour on the counter or up to 4 hours, refrigerated.

3. Preheat oven to 400°F

4. Heat remaining oil in non-stick skillet. Drain chicken, add the pieces skin-side-down, do not crowd the pan.

5. Fry 3 minutes. Turn over and fry 1 minute more.

6. Continue browning remaining chicken.

7. Place on rack in oven over a baking sheet and bake 20 minutes or until juices are clear.

8. To make the mojo:.

9. Combine all ingredients except olive oil in bowl.

10. Heat olive oil in a pot until very hot. Pour olive oil over mixture.

11. Cool and reserve until needed.

12. Serve chicken drizzled with mojo sauce.





Miami Cuban-Style Steak with Mojo



ingredients



* 1/2 cup fresh lime juice

* 1/3 cup water

* 1/4 cup fresh orange juice

* 1 1/2 teaspoons salt

* 1/2 teaspoon oregano

* 1/2 teaspoon freshly ground pepper

* 1/2 cup olive oil

* 8 large garlic cloves, thinly sliced crosswise

* 1 teaspoon ground cumin

* 6 thin sirloin steaks (8 ounces each)

* 3 tablespoons chopped fresh cilantro

* Vegetable oil, for the grill

* 2 sweet onions, sliced 1/4 inch thick



DIRECTIONS



1. Mix the lime juice, water, orange juice, salt, oregano and pepper in a bowl.

2. Heat the olive oil in a deep saucepan over moderate heat. Add the garlic and cumin and cook until the garlic is fragrant and golden, about 2 minutes. Very carefully add the juice mixture and bring to a boil. Remove from the heat and let the mojo cool to room temperature.

3. Arrange the steaks in a large glass baking dish. Add the cilantro to the mojo and pour half of it over the steaks; turn several times to coat evenly. Cover and marinate in the refrigerator for 1 to 2 hours. Reserve the remaining mojo.

4. Light a grill. Lightly brush the grate with oil. Remove the steaks from the marinade and pat dry. Brush the onion slices with some of the reserved mojo. Grill the onion slices over the cooler part of the grill, until lightly charred and tender, about 4 minutes per side. Grill the steaks over high heat until medium rare, 2 minutes per side. Transfer the steaks and onions to a platter; spoon the remaining mojo on top and serve.





SLOW-ROASTED PORK WITH LIME MOJO



Easy! Cuban inspired. Marinate over night. Serve with steamed green beans and rice.



Ingredients

1 1-lb Boneless pork top loin roast (single loin)

1/3 cup Orange juice

1/4 cup Lime juice

3 cloves Garlic, minced

1 tsp Sugar

1 tsp Dried oregano, crushed

1/4 tsp Salt

1/4 tsp Pepper

Preparation



Trim fat from meat. Place meat in a plastic bag set in a shallow dish. For marinade, in a small bowl combine orange juice, lime juice, garlic, sugar and oregano. Pour the marinade over the meat; seal bag. Marinate in the refrigerator overnight, turning bag occasionally.





Drain meat, discarding marinade. Place meat on a rack in a shallow roasting pan. Insert an oven-going thermometer into the center of the meat. Sprinkle the meat with salt and pepper. Roast in a 350 deg oven for 45 to 60 minues or until thermometer registers 155 deg. Cover with foil; let stand for 10 minutes before slicing. (the temperature of the meat after standing should be 160 deg)