Chad Vautour, grillmaster and owner of Central Valley Sauce Works, shares his Mojo Criollo marinade recipe. This extra-large batch ensures you have an abundance of mojo criollo for numerous culinary creations. Chad recommends using it with chicken and enjoying on a tortilla for a meal that’s full of bright, citrus flavors.
Ingredients
4 cups olive oil- 2 cups sour orange juice (a mix of orange and lime juice)
- 3 heads of garlic, minced
- 4 teaspoons dried oregano
- 4 teaspoons ground cumin
- Salt and pepper to taste
Instructions
- In a 2 qt. Cambro container, combine garlic, sour orange juice, oregano, cumin, salt and pepper.
- Gradually whisk or blend olive oil into mixture until it emulsifies.
- Taste and adjust seasoning according to your preference.
- Allow the mojo criollo to marinate for at least 30 minutes to let the flavors meld.
- Cover container with a lid and use liberally as a marinade, dipping sauce or flavor enhancer for various dishes.
