Mojo Criollo Para Fajitas
- Yield:1 enough for 1.5 pounds mea
- Time:4 hrs, 30 mins show details
Ingredients
- Mojo
- ½ cupsour orange juice, freshly squeezed
- garlic, crushed
- 1 teaspoonground cumin
- 1 teaspoondried oregano
- ¼ cupolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper, freshly ground
Equipment
- glass dish
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Preparation
Crush the garlic with the flat side of your knife until it releases its oils - this is how abuela taught me, and the flavor is worth the extra minute.
Whisk together the sour orange juice, crushed garlic, cumin, oregano, olive oil, salt, and pepper until well combined. Never use cumin without oregano - they need each other. (If you can't find sour orange, use equal parts regular orange juice and lime juice)
- 4 hrs
Place your meat in a glass dish and pour the mojo over it, turning to coat completely. Cover and refrigerate for at least 4 hours, but overnight is better.
- 30 mins
Remove from refrigerator 30 minutes before cooking to bring to room temperature.
Notes
This is the foundation mojo that works for any grilled meat. At the cafeteria, we use this on churrasco, pollo, and even pork shoulder.
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