Mojo criollo is a classic Cuban marinade—bright with citrus, pungent with garlic, and simple to prepare. It’s versatile enough for beef, poultry, pork, or seafood, and when cooked down it becomes a flavorful sauce.
This version emphasizes the sour-orange character that gives mojo its traditional tang. If you can find naranja agria (sour or bitter orange), you’ll get the most authentic flavor; otherwise a balanced citrus blend works well and still evokes the same nostalgic notes I associate with my grandfather’s cooking.
While you can use mojo for any protein, it’s most often paired with chicken or pork. It’s especially delicious with Lechon Asado—roast pork shoulder—one of my favorite Cuban preparations. I’ll share that recipe soon.
Ingredients:
- Sour orange (naranja agria / bitter or Seville orange). If unavailable, substitute with a citrus blend of orange, lime, lemon, and grapefruit.
- Olive oil (extra virgin preferred)
- Garlic cloves
- Onion (minced)
- Spices — coarse salt, black peppercorns, cumin, oregano, garlic powder, and onion powder.
How to make it
Follow these steps to make mojo criollo. This recipe yields enough marinade for about 3 pounds of meat.
- Squeeze 1 cup of sour orange (naranja agria) juice. If you don’t have sour oranges, make this substitute blend to equal 1 cup:
- 2/3 cup orange juice
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 2 tbsp grapefruit juice
- Add 1/2 cup olive oil and set aside.
- In a mortar and pestle (or a small food processor), combine and grind into a paste:
- 10 garlic cloves
- 1 tbsp coarse salt
- 2 tsp black peppercorns
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- Add the minced onion and press to release its juices.
- Pour in the sour orange juice and the olive oil. Mix thoroughly to emulsify the mixture. Use immediately to marinate or refrigerate for later use.
Marinating times
Marinating times vary by protein and citrus can over-tenderize if left too long. Use these guidelines:
- Pork & Poultry — at least 2 hours; overnight is best for deeper flavor.
- Beef — 2–4 hours depending on cut. For tougher cuts aim closer to 4 hours, but avoid leaving very long to prevent textural changes from the citrus.
- Seafood — 10–15 minutes only. Citrus will begin to “cook” seafood quickly, so short marination is sufficient.
How to use mojo criollo as a sauce
To convert the marinade into a sauce, cook it briefly. Simmer the marinade in a small saucepan until it reduces slightly and thickens. You can add fresh herbs such as cilantro or parsley if desired.
Mojo sauce pairs beautifully with meats, rice, and fried plantains (tostones), and also works well as a dipping sauce.
Mojo Criollo (Cuban Mojo Marinade)
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Ingredients
Substitute for naranja agria (makes 1 cup)
- 2/3 cup orange juice
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 2 tbsp grapefruit juice
Mojo Criollo
- 1 cup naranja agria (sour orange juice)
- 1/2 cup extra virgin olive oil
- 10 garlic cloves
- 1/2 small onion, minced
- 1 tbsp coarse salt
- 2 tsp black peppercorns
- 2 tsp oregano
- 2 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
-
Squeeze 1 cup of sour/bitter orange juice, or make the substitute citrus blend: 2/3 cup orange juice, 2 tbsp lime juice, 2 tbsp lemon juice, and 2 tbsp grapefruit juice.
-
Combine garlic and spices in a mortar and pestle to form a seasoned garlic paste.
-
Add the minced onion and press to release its juices.
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Stir in the sour orange juice and 1/2 cup extra virgin olive oil. Mix well to emulsify. Use to marinate chicken, pork, beef, or seafood. Store refrigerated for up to 2 weeks.
Notes
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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