A Caribbean delicacy perfect for seasoning or marinating.
Cuban cuisine is as varied as the origins of the country itself, where cultures and Spanish, Afrian and aboriginal cuisines converge and Spanish cuisine that made Aboriginal and African identity. The Cuban dishes with flavor and taste, all seasoned with elements is as simple as garlic, lemon or sour orange: players in the development of the famous Cuban mojo.
Maria Cristina, a native of Cuba and who resides in Miami, says that as a child, she from childhood learned the secret of mixing steps to create the mojo just seeing his mother and his uncles cooking.
“You can use mojo to give dishes a special, delicious taste — yuca one of our typical dishes does not taste the same without mojo — or to dress salads or marinate meats like pork, chicken or beef,” says Maria Christina.
Here’s her recipe.
Ingredients:
- 1/4 cup olive oil
- 5-7 cloves garlic, minced
- 3/4 cup sour orange juice and 1/4 natural orange juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon ground black pepper
- Salt to taste
Preparation:
Heat olive oil in a skillet over medium high heat. Add garlic and cook for 3 minutes until golden. Add the sour and natural orange juices, cumin, oregano, salt, pepper and stir until blended. Boil for 3-4 minutes, reduce heat and cook another 3 minutes over low heat. Remove from heat and immediately pour it over the cooked yuca topped with thin slices of onion. Let stand. Refrigerate.
