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.

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
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

- 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

- 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.

Other condiments you may like
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Cuban Mojo Marinade
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.
Julia says
This marinade sound so good and so easy! Thanks for the inspiration!
Charla says
You are welcome Julia
Jen says
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.
Charla says
Thanks Jen!
Alexandra Cook says
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!
Charla says
I hope you do make it Alexandra and thank you!
Lisa Huff says
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!
Charla says
That's what I like to hear. Enjoy Lisa
Vicky says
There's nothing like a great marinade and this one looks amazing!!
Charla says
Thank you Vicky
Alice | SkinnySpatula says
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.
Charla says
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.