Mojo criollo

Yield: 1 cup

Measure Ingredient
3 \N Garlic cloves
1 tablespoon Oregano
2 \N Bay leaves
¼ teaspoon Cumin, ground
2 tablespoons Olive oil
2 \N Sour oranges, juiced (or equal amont of orange and lime juice, mixed)
\N \N Salt
\N \N Pepper

In a mortar, crush together the garlic, oregano, bay leaves, cumin, and salt and pepper.

Saute this mixture in the olive oil until it is gold in color.

Remove from the heat and add the juice. Mix well and use as a marinade.

Yeilds enough for 3 pounds of pork.

Source: "The West Indies Cookbook - Classic Recipes from the Spicy Caribbean" by Connie and Arnold Krochmal, 1992. Foreword by Dave DeWitt. Border Books, Alburquerque, New Mexico.

Submitted By JIM MOREY On 12-13-94

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