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BLANK » Recipe Index » Caribbean Dishes

Cuban Mojo Marinade

June 11, 2023 by Charla 12 Comments

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short mojo pin

This mojo marinade is packed with endless flavour, it's citrusy, garlicky with a sour zest. A marinade that is multi purpose and can be used for poultry,white/red meat and seafood. It takes less than 15 minutes to prepare a batch of mojo for all your culinary delights.

Mojo in a jar

If you haven't been to Cuba then be prepared to be transported via this amazing marinade. The good news is most of the ingredients you need are fairly accessible.

Like most Caribbean islands, each island has their own marinade/sauce which you immediately identify with that island.

An example of that is Close up of the mojo in a jar

The taste of the marinade

The taste is pretty much a strong citrus flavour, the sour orange immediately comes through.

Paired with that element of garlic and herbs. It's not a hot sauce at all unless you choose to add heat, it's pungent but certainly not overwhelming in terms of the use of herbs/spices.

Some people like to include cilantro (coriander) but there's a huge divide with half of the nation loving it and the other half hating it so add it if you want to. I'm indifferent to the taste but I left it out because I didn't have any to hand.

Ingredients you need

ingredients for mojo marinade
  • Sour Orange: These sours oranges are what make mojo, what it is! Citrus is primarily used to tenderize meat. In this case we will be using a combination of lime with regular oranges to re-create that sour taste.
  • Garlic: Like most islands, garlic is essential, you need about a head of garlic cloves.
  • Onion: I don't go too heavy on the onion, use a very small onion or half of an onion.
  • Herbs and spices: black pepper, cumin, oregano, and pink these are your base flavours and ingredients that are typically associated with latino recipes.
  • Olive oil: The olive oil helps to keep everything moist and crisp during cooking.

Ways to use the marinade

Cubans are big meat eaters, so I think you will know by default what the mojo is used for

  • White meat i.e pork
  • Red meat i.e steak
  • Poultry i.e chicken leg, thighs, wings, breasts
  • Seafood i.e shrimp, fish fillets

The steps

steps 1-6 preparing the mojo
  • Grab a mortar and pestle and proceed to mash the onion and garlic until they are soft and mushy
  • Transfer the onion/garlic mixture to your jar.
  • Place the orange juice, lime or lemon juice, olive oil, black pepper, cumin, pink salt and oregano in a container/mason jar.
  • Give it a good shake, do a taste test and adjust the flavours if needed and refrigerate.

Frequently asked questions

I don't have a mortar and pestle, what can I use instead?

If you don't have the use of a mortar and pestle to mash the garlic/onion. You can use a food processor, a grinder i.e coffee grinder or a garlic extractor to mince the onion and garlic.

How long should you marinate the meat for?

When using any recipe that calls for a large volume of citrus. I usually will only marinate for anything between 2 - 4 hours if I'm pushing it.

While the enzymes in the fruit help to breakdown the proteins, it can potentially diminish the texture of the meat.

As a general rule of thumb I tend to marinate any meat for up to 4 hours (maximum). It's up to you if you choose to forgo this information and marinate overnight.

Storing the marinade

You can store the marinade in the freezer or refrigerator. It's really a matter of what works for you. If you don't plan on using it straight away then you may want to freeze it down instead.

Freezing method

Simply add your mojo to a freezer friendly container. Portion it in batches depending on how you intend to use it.

You can also make it into mini ice cubes if you wish.

If you want to, you can add the raw meat of your choice to a zip lock bag along with some of the marinade and just cook when you're ready!

Just make sure to completely thaw the meat out first before cooking.

You can freeze the marinade quite easily for up to 3 months.

Refrigerator method

Be sure to add your marinade to an airtight container or mason jar and store in the fridge because the mojo is made with citrus it yields a good source of preservation.

It should last in your refrigerator for up to 3 weeks. If might even be longer but I usually use mine mojo in less than a month, just keep a watchful on it or freeze it down (as mentioned)

Notes and tips

  • If you can't get hold of sour oranges, use lemon and lime or one or the other.
  • Feel free to jazz things up by adding some jalapenos or cilantro instead.
  • Play around with the herbs and spices. If you don't like cumin use another spice like caraway or paprika instead
  • Use this to marinate red/white meat, poultry or seafood
  • Store your marinade in the freezer or fridge according to how/when you intend to use it.
  • If freezing the meat and marinade I would advise allowing the meat to infuse the mojo first then freeze it down.
  • If you don't have a mortar and pestle use a grinder, food processor or garlic crusher.
  • If you want your onion and garlic coarse then simply chop them up instead and don't crush them.
  • It's normal for the olive oil to be suspended at the top, just mix it up before using it each and every time or blitz in the food processor/blender for 3 seconds.
  • This recipe should fill a mason jar to the very top.
Overhead shot of the mojo

Other condiments you may like

  • Jamaican Jerk BBQ Sauce
  • Mango Pineapple Hot Sauce
  • Scotch Bonnet Pepper Sauce
  • Egg Free Mayonnaise
  • Homemade Browning Sauce
  • Escovitch Sauce
  • Caribbean Curry Sauce

**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Cuban Mojo Marinade

This mojo marinade is packed with endless flavour, it's citrusy, garlicky with a sour zest. A marinade that is multi purpose and can be used for poultry,white/red meat and seafood. It takes less than 15 minutes to prepare a batch of mojo for all your culinary delights.
5 from 8 votes
Print Pin Rate
Course: Extra
Cuisine: Cuban
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 1 jar
Calories: 226kcal
Author: Charla

Ingredients

  • 1 ½ cup orange juice
  • ½ cup lime juice
  • ½ a small onion
  • a head of garlic approximately 10 cloves
  • 2 teaspoon black pepper
  • 2 teaspoon oregano
  • 1 teaspoon cumin see notes for substitute if you don't like cumin or use less
  • ¼ cup olive oil
  • pink salt to taste

Instructions

  • Grab a mortar and pestle (or just a food processor or grinder) and proceed to mash the onion and garlic until they are soft and mushy
  • Transfer the onion/garlic mixture to your jar/container
  • Place the orange juice, lime or lemon juice, olive oil, black pepper, cumin, pink salt and oregano in a container/mason jar.
  • .Give it a good shake, do a taste test and adjust the flavours if needed and refrigerate.

Notes

  • If you can't get hold of sour oranges, use lemon and lime or one or the other.
  • Feel free to jazz things up by adding some jalapenos or cilantro instead.
  • Play around with the herbs and spices. If you don't like cumin use another spice like caraway or paprika instead
  • Use this to marinate red/white meat, poultry or seafood
  • Store your marinade in the freezer or fridge according to how/when you intend to use it.
  • If freezing the meat and marinade I would advise allowing the meat to infuse the mojo first then freeze it down.
  • If you don't have a mortar and pestle use a grinder, food processor or garlic crusher.
  • If you want your onion and garlic coarse then simply chop them up instead and don't crush them.
  • It's normal for the olive oil to be suspended at the top, just mix it up before using it each and every time or blitz in the food processor/blender for 3 seconds.
  • This recipe should fill a mason jar to the very top.

Nutrition

Calories: 226kcal | Carbohydrates: 55g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 1025mg | Fiber: 4g | Sugar: 34g | Vitamin A: 873IU | Vitamin C: 222mg | Calcium: 158mg | Iron: 4mg
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More Caribbean Dishes

  • Caribbean peanut punch
    Caribbean Peanut Punch
  • A single bowl of conch salad
    Bahamian Conch Salad Recipe
  • A bowl of different chopped fruit
    Tropical Fruit Salad
  • 2 glasses of mauby with ice
    Homemade Mauby Drink (Caribbean Bark Beverage)

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Julia says

    June 27, 2020 at 2:32 pm

    This marinade sound so good and so easy! Thanks for the inspiration!

    Reply
    • Charla says

      June 27, 2020 at 2:32 pm

      You are welcome Julia

      Reply
  2. Jen says

    June 27, 2020 at 2:16 pm

    5 stars
    This was the perfect way to lived up our tastebuds for dinner! Love the idea about making a big batch and then freezing it in easy to grab portions to use later.

    Reply
    • Charla says

      June 27, 2020 at 2:17 pm

      Thanks Jen!

      Reply
  3. Alexandra Cook says

    June 27, 2020 at 2:11 pm

    5 stars
    I have some chicken I need to use, and I bet this marinade would work so well - I am loving the sound of these flavours!

    Reply
    • Charla says

      June 27, 2020 at 2:12 pm

      I hope you do make it Alexandra and thank you!

      Reply
  4. Lisa Huff says

    June 27, 2020 at 2:02 pm

    5 stars
    Great timing! I have some pork ready to cook this weekend and was looking for the perfect marinade. And I have all these ingredients. Perfect!

    Reply
    • Charla says

      June 27, 2020 at 2:07 pm

      That's what I like to hear. Enjoy Lisa

      Reply
  5. Vicky says

    June 27, 2020 at 12:12 pm

    5 stars
    There's nothing like a great marinade and this one looks amazing!!

    Reply
    • Charla says

      June 27, 2020 at 12:12 pm

      Thank you Vicky

      Reply
  6. Alice | SkinnySpatula says

    June 27, 2020 at 11:20 am

    5 stars
    This looks so delicious I'm practically drooling 🙂 Do you think it would still taste great without the cumin? I have someone in my family who's not really a fan.

    Reply
    • Charla says

      June 27, 2020 at 11:22 am

      Thank you Alice!! Yes. You can omit the cumin and add another spice of your choice. You can definitely play around with the herbs and spices to suit.

      Reply
5 from 8 votes (3 ratings without comment)

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a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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