Authentic Cuban Mojo Marinade (Mojo Criollo)

Let’s Talk Sour Oranges

Sour oranges have an orange, bumpy-like skin and are pale orange inside. You need approximately 4-6 sour oranges for 1 1/2 cups of fresh sour orange juice, depending on their size and juiciness.

I know sour oranges can be hard to find, so if you can’t find them, you can buy store-bought sour orange juice (this is the brand I recommend) or make your own with navel oranges.

While navel oranges lack that intense tart flavor, they still provide a bright and citrusy flavor that works well in a traditional bitter orange marinade, like mojo criollo.

To make fresh sour orange juice, stir the following juiced citrus together until well combined:

• 1 cup fresh navel orange juice
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice

Marinating Times

How long to marinate with mojo will vary depending on the type of protein and the recipe.

Marinating proteins for too long with citrus can actually backfire. Tenderizing meat for too long can break down the proteins too much, leaving your meat kinda mushy.

Pork

If you’re making Cuban roast pork, you should marinate it for about 4 hours up to overnight. This allows for the marinade to break down the meat so it’s more tender and flavorful.

Pork shoulder or Pork butt is tougher, so the longer you can marinate, the better.

Pork chops and pork tenderloin need less time for marinating, about 2 hours but no more than 4 hours, because they are relatively lean and tender.

Chicken

If you’re marinating chicken thighs or drumsticks, aim for 2-6 hours because they are juicier and can handle longer marinating time.

Chicken breasts and chicken wings, on the other hand, are leaner cuts so they don’t need as much marinating time. Aim for 1-3 hours max.

Beef

Depending on the cut of meat, I’d recommend at least 1 hour but no more than 4 hours.

• Tender cuts, such as ribeye or tenderloin, should be marinated for 1-2 hours.
• Denser cuts, like sirloin or strip steak, should marinate for 2-3 hours.
• Tougher cuts, like flank steak or skirt, require longer marinating times to break down the connective tissue. For example, churrasco, which is skirt steak, should marinate for no more than 4 hours or the texture will change.

Seafood

When it comes to marinating seafood, the marinating times are relatively short.

• Shrimp, for example, is more delicate, so it shouldn’t marinate for more than 30 minutes or it will get mushy. Unless you’re making a shrimp ceviche, which is marinated with citrus alone.
• The same goes for salmon, scallops, and fish fillets — they absorb flavors quickly so they don’t need long marinating times. Aim for 15-30 minutes, depending on the thickness of the seafood.