Try this Mojo Marinade recipe, or contribute your own.
- 2 tsp kosher salt
- 1/4 cup olive oil ((good quality see notes))
- 1/3 cup orange juice ((freshly squeezed))
- 1/3 cup lime juice ((freshly squeezed))
- 1/3 cup grapefruit juice ((freshly squeezed))
- 8 cloves garlic ((pressed see notes))
- 1 tsp black pepper ((freshly ground recommended))
- 2 tsp dried oregano ((mexican preferably))
- 1 yellow onion ((medium finely chopped))
- 1 tbsp chopped fresh cilantro ((optional not traditionally added but i love the complexity it brings))
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (46g)
- Sodium 2418.4992 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a large bowl, combine all of the ingredients except the oil. Set aside.
- Heat the oil in a large sauce pan until it's medium hot, about 225F to 250F. If you don't have a thermometer, heat it over medium-high heat until the first whiff of smoke. Remove from heat.
- Pour the juice mixture into the heated oil while constantly whisking. Do it slowly and carefully, keeping the juice bowl very low over the pan with oil. You may want to wear oven mitts to protect your hands from hot oil splashes.
- Cool the finished marinade to room temperature. Then cover and refrigerate. The marinade can be stored in a fridge for up to 2 weeks.
Thermal Emulsification
Hot oil integration requires precise temperature control to prevent searing the citrus juice. Heat olive oil to between 225°F and 250°F before incorporating the liquids. Pouring cold juice into hot fat causes rapid steam expansion, necessitating slow streams and constant whisking to build a stable suspension.
Visual Doneness Cues
Infrared thermometers yield exact readings, but visual checks offer a reliable alternative when tools are absent. Watch the surface of the pan closely for the very first wisp of thin smoke rising from the olive oil. Removing the pan immediately at this precise threshold prevents burning the garlic compounds.
Acid and Allium Chemistry
Fresh citrus juice provides low pH levels that break down tough muscle fibers in proteins over extended contact. Crushed garlic releases allicin enzymes, which mellow significantly when exposed to the warm oil phase. Storing this preparation in a sealed glass container preserves volatile aromatic compounds for up to two weeks.
