cup of salsa.
Add mojo.
Drain and rinse garbonzo
br>Continue with preparing the mojo with oil - after you have
o serve.
For The Mojo Sauce:
While the yucca
Make sure you use freshly minced garlic for this recipe! Blend all ingredients with wire whisk. Place in a covered container (preferably glass) refrigerator for one hour so that the flavors may blend and intensify prior to use. Keeps for 2-3 days in refrigerator.
Make Mojo Criollo or buy it in a grocery store where there is a large Cuban population.
Crush garlic and salt to make a thick paste.
Combine with juice.
Pour juice into hot oil and stir. Pour over pork tenderloins and marinate a few minutes to a few hours in the refrigerator.
fat sides up.
Combine mojo criollo, pork gravy mix, water
teaspoon cumin seeds (see MOJO) in a small pan over
Puree the first 9 mojo marinade ingredients in a blender
In a small bowl, combine olive oil, brown sugar, paprika and garlic to form a paste. Brush over lamb to coat. Marinate for 15 mins.
Meanwhile, to make the mojo sauce, combine all ingredients in a large bowl. Season.
Preheat grill. Grill lamb chops for 2-3 mins per side for medium, or until cooked to your liking. Let rest, covered, for 2 mins.
Serve lamb chops with mojo sauce and extra lime wedges.
Put chicken breasts in freezer bag(s) and pour mojo sauce over and refrigerate for at least 3 hours(I do at least 5 hours).
Put chicken into 2 13x9 pans and pour marinade over the top.
Sprinkle garlic powder over the top.
Cover with aluminum foil.
Bake in 325 oven for 2-3 hours. The size of breasts that I used took about 2.5 hours.
Cook time does not include marinating time.
Bottled Mojo sauce is usually found near the ethnic food section at the grocery store.
Mojo sauce:
In a medium
ll of the Mojo ingredients (except the steaks). Reserve
put all of the Spanish Rice ingredients in my rice
he burner(s). Begin your recipe on the stove top but
To make the mojo - with a mortar and pestle,
our only half of the Mojo sauce as a marinade over
inutes.
To make the mojo, heat the olive oil in
Make spice mix: combine cumin seeds, peppercorns and coriander seeds in a skillet over medium heat. Toast until fragrant, a few minutes. Finely grind toasted spices. Transfer to a small bowl and add sugar and salt.
Make lime mojo: combine all ingredients.
Rub spice mix on chicken and place in a ziploc bag with lime mojo. Refrigerate at least 1 hour.
Barbecue (or bake) chicken until cooked through. Serve.
easoned pork sausage; for this recipe, use the smoked links.
nto seed area.
Dice Spanish onion and lay it over