If you want to add a burst of taste to your meals, try using some homemade Cuban mojo recipe. This zesty Cuban sauce is perfect for drizzling over your favorite veggies, marinating tofu, spicing up tacos, adding to grain bowls, and much more. Ready in 5 minutes!
For more delicious vegan Cuban cuisine, try Vegan Picadillo, Cuban Chimichurri Sauce, and the Best Cuban Inspired Vegan Lentil Soup.
With its tangy mix of citrus, a lot of garlic, and a hint of herbs, this Cuban mojo marinade or sauce is naturally vegan.
In Cuban cuisine, mojo is sometimes called “mojito,” which can be a bit confusing if you’re expecting a refreshing cocktail and end up with a zesty sauce.
The key ingredient is the sour orange, also known as the face-puckering Seville orange. If you can't find any fresh or bottled sour orange, I have a suggestion in the recipe card.
The Seville orange grows all over Cuba, and, believe it or not, many Cuban families in South Florida have their own trees, sometimes from seeds smuggled out like top-secret citrus contraband.
There are as many variations of this recipe as there are Cubans, with each person using their own proportions, techniques, and slight ingredient variations. I hope you enjoy mine.
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Why You'll Love This Recipe
- This Cuban mojo sauce is naturally plant-based and perfect for any vegan diet.
- Use it to marinate tofu, tempeh, or veggies, drizzle over salads, or as a dip for tostones.
- Ready in 5 minutes with simple ingredients, it’s perfect for busy weeknights.
- It brings international flavor to meals.
- Easy to make ahead and store in the fridge or freezer for easy meal prep.
Recipe Ingredients
- Sour/Bitter Oranges (Naranja Agria): Bitter or sour oranges, also known as Seville oranges, might be hard to find depending on your location. That why I use bottled bitter orange juice, which can be found in some major grocery stores and is definitely available in Latin American supermarkets. If you can’t find the bottled version, you can substitute it with a mix of two parts fresh orange juice, one part fresh lemon juice, and one part fresh lime juice.
- Garlic: It's not a misprint. This recipe uses a lot of garlic. If you are using it as a raw dip and you think the garlic may be too strong, use a little less, or you can cook the garlicky sauce on the stove for about 20-25 minutes to reduce the potency. However, just letting the sauce sit for a few hours in the fridge also mellows the flavor.
- Herbs: This recipe uses dried herbs, but if you want fresh herbs, add them along with the garlic and mash them together to get the best flavor for your effort.
Check the recipe card for precise measurements and a list of all ingredients.
Variations
- Add ½ teaspoon of smoked paprika for extra depth and complexity.
- Fresh cilantro or parsley can add a bright, herbaceous note.
- A touch of agave syrup can balance the acidity with a hint of sweetness.
- For a spicy kick, add a diced jalapeño or a pinch of red pepper flakes.
- Zest an orange for additional flavor.
How To Make Cuban Mojo
Here is how I make mojo. It's a simple process.
Step 1: Combine the garlic cloves, salt, peppercorns, and a smidgen of oil in the mortar. Mash until you get a garlic paste.
Step 2: Add the bitter orange, cumin, and oregano. Whisk together well.
Step 3: Slowly add the olive oil as you whisk the mixture to incorporate and emulsify.
Step 4: The mojo should have a smooth consistency that evenly coats whatever you’re marinating or dressing.
Recipe Tips
- Using fresh garlic, for sure, no doubt in my mind, makes the biggest difference for the best flavor.
- If the raw garlic flavor is too strong, let the sauce sit for a few hours before using it. You can also boil the mixture for about 25 minutes to reduce the potency.
- You can omit the oil if you prefer, but consider how you’ll be using the mojo. The oil adds richness and body, while oil-free versions keep things fresh and vibrant.
- Since you’re on this vegan blog, you probably won’t be marinating a giant pig or a large piece of meat. So, I’ve tailored this recipe to yield about 1 ⅓ cups, perfect for marinating a couple of batches of tofu or veggies.
- For the best flavor, mash the garlic and peppercorns with a mortar and pestle. If you don’t have one, minced garlic and ground black pepper will also work. Combine all the ingredients by shaking them vigorously in a jar. Alternatively, you can use a food processor, gradually adding the oil to emulsify the mixture.
How To Use Cuban Mojo
- Marinate tofu, tempeh, or vegetables in mojo criollo for at least 30 minutes to allow the flavors to penetrate. Cuban-inspired vegan fricase uses mojo to marinate the tofu for a delicious flavor.
- Drizzle mojo criollo over salads, grain bowls, or roasted vegetables for a burst of fresh, zesty flavor.
- Brush mojo criollo on vegetables or plant-based proteins while grilling to add a deliciously charred, smoky flavor.
- Use mojo criollo as a dipping sauce for bread, plantain chips, tostones, or yuca fries. It’s also great as a sauce for tacos and burritos.
- Brush mojo criollo on corn on the cob before grilling for a deliciously tangy and slightly smoky treat.
- Pour mojo criollo on Quick Cuban Black Beans, corn, red onion, and cilantro for a quick and tasty bean salad.
Make Oil Free
You can omit the oil if you want. However, when omitting the oil, I add ¼ cup of cilantro and a splash of pineapple or grapefruit juice to the mixture. It's not necessary but it adds a little more flavor to the sauce that I enjoy.
Storage
- Store fresh mojo in an airtight container or jar in the refrigerator. It should last for about 1 to 2 weeks.
- You can freeze it for longer storage. I recommend freezing it without the oil and adding the oil when it defrosts. It can last up to 3 months in the freezer. Freeze in small portions to make it easy to thaw only what you need.
Cuban Mojo FAQS
Yes! Mojo criollo makes a delicious salad dressing. Use it as is for a zesty, citrusy flavor, or mix it with a little olive oil for a smoother texture.
If the raw garlic flavor is too strong, let the sauce sit for a few hours before using it. This allows the flavors to meld and the garlic to mellow. Alternatively, you can boil the sauce to reduce the sharpness of the garlic.
Yes, you can make a large batch and store it in the refrigerator or freezer. Make sure to use clean, airtight containers and label them with the date. Freezing in ice cube trays makes it easy to use small portions as needed.
More Cuban-Inspired Vegan Recipes You'll Love
Got a minute? I'd love for you to dive into the comments and rate this Cuban mojo recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Cuban Mojo Recipe
Equipment
Ingredients
- 10 cloves garlic
- 1 teaspoon salt
- ¼ teaspoon black peppercorns
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 cup sour orange juice fresh or bottled (see notes and post)*
- ¼ cup olive oil divided
Instructions
- Mortar & Pestle: Place garlic, salt, peppercorns, and a teaspoon of olive oil in the mortar. Mash the ingredients until it's a smooth paste.
- Add Ingredients: If your mortar is small transfer the garlic paste to a jar or bowl and combine the remaining ingredients.
- Whisk or shake: If using a bowl or large mortar, whisk the ingredients together while adding the oil until well combined. If using a jar, close the lid tightly and shake vigorously to emulsify the mixture.
- Adjust seasoning: Taste the mojo and adjust the salt according to your preference.
- Refrigerate or use as a sauce: You can use the mojo immediately to marinate veggies or tofu. Allow them to marinate for at least 30 minutes or up to several hours in the refrigerator. Alternatively, you can use it as a dipping sauce for tostones or drizzle it over grilled vegetables.
Victoria Gomez says
I used this recipe for the fricase and it was awesome, just like my grandfather made. Thanks for posting it.
Regi Pearce says
Hey Vicky. Yes! It's delicious! Thanks for posting the comment.