La Caja China Recipes – Holiday Edition

As the holidays are fast approaching us you are probably looking for some new or old recipe ideas to marinate your turkey or pork for you Caja China. Good news for you is that I am too! The other day I went and spoke to the queen of marinating in my family, my Abuela (grandmother), and asked her for her tried and true mojo recipe. I tell you it was like pulling teeth because if you know any Cuban grandmother, the kitchen is her sanctuary and her recipes are her secret. After much begging she finally decided to share this wealth of knowledge and deliciousness with me and I will in turn share it with you for the up-coming festivities.

Keep in mind that you can use this to marinate turkey, chicken, pork and meat. That is why it is a staple in many latin households all year long! You can and should make a little extra to save for use on your leftovers. We typically get the leftover turkey or pork, add some of the saved mojo marinade and pop it into the oven, all I can say is that it taste sooooo good the next day! Do not refrigerate the extra mojo marinade, leave it at room temperature. 

1. Cuban Mojo (typical Dressing)

INGREDIENTS:

garlic

salt

Whole black pepper

oregano

Sour orange juice (or use two parts orange, one part lemon and one part lime)

PREPARATION:

The key to preparing the Mojo is in the proportions. The good thing is that you can prepare the exact amount needed.

For a pig use 4 to 5 large heads of garlic. .

Use a mortar to crush. Add about 10 cloves of garlic, 1/2 teaspoon salt, some pepper, and some oregano. Smash everything into a paste. Put the paste in a separate bowl. Continue this process until all the garlic (5 heads) are crushed.

Pour onto this pulp orange juice and mix (5 heads of garlic will add about 1 cup of juice to make a whole pig mojo). Let stand for 30 minutes at room temperature. Season the pork with the mixture and refrigerate for later use.

2. Mojo with oil and onion

INGREDIENTS:

3 heads of garlic
2 teaspoons salt
1 teaspoon whole black pepper
1 and 1/2 cups sour orange (or use two parts orange, one part lemon and one part lime)
1 cup chopped onion
2 teaspoons oregano
1 cup Extra Virgin Olive Oil
PREPARATION:

Crush the garlic, salt, and pepper in a mortar to a paste. Add the orange juice, onion and oregano and mix. Let stand for 30 minutes or more at room temperature.

In a saucepan, heat olive oil until medium hot (about 180 ° F) and then remove from heat. Add the garlic mixture and orange juice prepared earlier and mix well. Season the pork with the mixture immediately.

Image

I can tell you that recipe number 2 is used quite a bit in my house everyday, as it is what I grew up with. I hope you enjoy the savors of my homeland and put some personal twist into it that will become a staple in your household cooking and that your grandchildren will beg you to find out the recipe too. 

May your hearts be happy and your belly be full as you enjoy these holiday’s with those you love and the delicious meals made with your China Box.

For more recipes check out these articles, or wait for my next post soon!

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~ by mmasters305 on November 15, 2012.

One Response to “La Caja China Recipes – Holiday Edition”

  1. […] guests. I suggest you brine/marinate your whole pig from the day before. You can check out our past blogs for some marinating recipes to give you some […]

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