Cuban Mojo Marinade

Cuban Mojo Marinade

Tangy citrus and garlic combine for a bright, punchy marinade rooted in Cuban tradition.

Total 13 min Makes 16 oz Calories 125/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This mojo marinade blends fresh sour orange and lime juice with plenty of garlic, cumin, and oregano for a bold, tangy base that tenderizes pork, chicken, or seafood. Simmering the garlic briefly in oil mellows its bite while keeping the citrus vibrant, making it a versatile stand-in for classic Cuban roast pork or grilled meats.

Ingredients

  • 1/2 cup olive oil
  • 10 cloves garlic, minced
  • 1/2 cup fresh sour orange juice (or 1/3 cup orange juice plus 2 tablespoons lime juice)
  • 1/4 cup fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf

Method

  1. In a small saucepan, warm the olive oil over medium-low heat and add the minced garlic.

  2. Cook the garlic gently, stirring often, until fragrant and just softened but not browned.

  3. Remove the saucepan from the heat and let the oil and garlic cool for 5 minutes.

  4. Whisk in the sour orange juice, lime juice, cumin, oregano, salt, and black pepper.

  5. Stir in the bay leaf and transfer the marinade to a jar or airtight container.

  6. Use immediately to marinate meat or seafood, or refrigerate for up to 5 days until ready to use.

Rate this recipe

★ 4.6 (1)

Cuban Mojo Marinade

This mojo marinade blends fresh sour orange and lime juice with plenty of garlic, cumin, and oregano for a bold, tangy base that tenderizes pork, chicken, or seafood. Simmering the garlic briefly in oil mellows its bite while keeping the citrus vibrant, making it a versatile stand-in for classic Cuban roast pork or grilled meats.

13 min 16 oz 125 cal

Ingredients

  • 1/2 cup olive oil
  • 10 cloves garlic, minced
  • 1/2 cup fresh sour orange juice (or 1/3 cup orange juice plus 2 tablespoons lime juice)
  • 1/4 cup fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf

Method

  1. 1

    In a small saucepan, warm the olive oil over medium-low heat and add the minced garlic.

  2. 2

    Cook the garlic gently, stirring often, until fragrant and just softened but not browned.

  3. 3

    Remove the saucepan from the heat and let the oil and garlic cool for 5 minutes.

  4. 4

    Whisk in the sour orange juice, lime juice, cumin, oregano, salt, and black pepper.

  5. 5

    Stir in the bay leaf and transfer the marinade to a jar or airtight container.

  6. 6

    Use immediately to marinate meat or seafood, or refrigerate for up to 5 days until ready to use.