Authentic Cuban Mojo Marinade (Mojo Criollo)
Welcome to the best marinade you’ll ever make! Growing up in a Cuban family, you basically marinate EVERYTHING with mojo criollo.
From pollo a la plancha to authentic palomilla steak, this tangy garlic-citrus marinade infuses meats with a burst of tangy goodness, perfect for grilling, roasting, and pan-frying.
I’ve been enjoying mojo criollo since birth, and I have to say, I never get tired of it.
Maybe I’m biased.
Mojo marinade (or mojo criollo), pronounced moh-hoh, is a Cuban citrusy, garlicky marinade that has a slightly sour flavor.
I’ve seen several variations of this marinade, but an authentic Cuban mojo is simple, versatile, and only has 5 simple ingredients that I’m pretty sure are in your pantry right now.
Let me show you how to make it!
5 star review
“This recipe was a lifesaver for me. Have been using the Goya brand for years. Recently moved to Valencia, Spain and thought it would be easy to find. Lots of Goya products here, but not this one. So, I made my own version of yours and actually like it even better. Maybe because I doubled up on the garlic :)”
—Gary
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
*IMPORTANT* — Immediately discard any leftover marinade used to marinate raw meat to avoid consuming potentially harmful bacteria. If you have any leftover marinade that hasn’t been used with raw meat, you can safely store it in an airtight container in the fridge to use it for other dishes.
Recommended For This Recipe
Mortar and Pestle
This age-old, traditional manual grinding method ensures that all cooking ingredients bring out their full flavor and aroma profiles!
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.
Authentic Cuban Mojo Criollo (Mojo Marinade)
Ingredients
- 1 head garlic, 8-10 large cloves
- 1 1/2 cups sour orange juice*, (naranja agria)
- 1/3 cup minced white onion
- 1 teaspoon dried oregano
- 1/3 cup oil
- Salt and pepper to taste
Instructions
- Make a garlic paste. Add the garlic cloves with 1/4 teaspoon of salt in a mortar and pestle. Mash the garlic cloves until you get a smooth paste. The salt helps break down the garlic.
- Make sour orange juice. If you have sour orange juice, skip this step. Use two parts orange to one part lemon and one part lime. Start by juicing the navel oranges, lemons, and limes. You need 1 cup fresh navel orange juice, 1/4 cup fresh lemon juice, and 1/4 cup fresh lime juice. Stir the juices together until well combined.
- Make the marinade. Add the garlic paste, onions, sour orange juice, oregano, oil, and salt & pepper in a large jar with a lid. Start with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Close the jar tightly and shake it until well combined.
- Taste and adjust salt as needed. This marinade should taste garlicky, citrusy, bright, tangy, and slightly sour. Be sure to shake well before every use. Enjoy!
The best. Just like my Cuban mother made it.
Thank you! So glad you loved it!
What kind of oil is used in this recipe?
Olive oil works! But any neutral oil will do the trick :)
EXCELLENT
Naranja agria is VERY BIG next door to Cuba–here on the Yucatán Peninsula. Here, the signature dish is Cochinita Pibil, marinated pork cooked with onions and achiote paste all wrapped in a banana leaf, traditionally in a hole in the ground. (Those holes are family treasures–imagine the aromas absorbed into the ground after years of use!) A Dutch oven works OK, too.
Sounds delicious!
How long will this Cuban mojo marinade last in the fridge?
Hi! If you have any leftover marinade that hasn’t been used with raw meat, you can safely store it in an airtight container in the fridge for up to 2 weeks. You could also freeze it for up to 3 months but freshly made mojo will always be way better than freezing/thawing. Hope that helps!
Muy buena recetas.
Este es uno de mis platos favoritos y va muy bien con arroz blanco, frijoles negros y rosetones o maduros.
Mil gracias.
Me alegro que te gusto la receta, Cervantes!
Mojo marinade is sooo good. I slow cook a pork shoulder in it for 8 hours and make tacos that my kids love. Of all places I discovered at Dollar Tree and thought “I can make this.” It’s really not difficult and really works well with pork and chicken.
I like adding in the zest of the citrus fruit into the marinade.
So happy to hear, Don! Thank you for your comment!