Cuban Mojo Marinade (Chef Movie Style)

🥘 Ingredients

• garlic cloves 8
• oranges 3
• limes 6
• cilantro ½ c
• mint leaves ¼ c
• fresh oregano 2 tbsp
• olive oil ½ c
• cumin 2 tbsp
• sea salt 2 tbsp
• black pepper 1 tbsp

1. 1

   Peel and smash garlic cloves or mince finely.
2. 2

   Zest and juice oranges , reserving both zest and juice.
3. 3

   Zest, juice, and roughly chop the peels from limes .
4. 4

   Roughly chop cilantro (lightly packed).
5. 5

   Roughly chop mint leaves (lightly packed).
6. 6

   Roughly chop fresh oregano .
7. 7

   In a blender or food cooklang>processor , combine olive oil , orange juice and zest, lime juice and peels, garlic, cilantro, mint, oregano, cumin , sea salt , and black pepper .
8. 8

   Blend or pulse until mostly smooth but still slightly chunky, about 30-60 seconds. 1 minute .
9. 9

   Taste and adjust seasoning with more salt, pepper, or citrus if needed.
10. 10

    Place the hunk of protein of your choice in a large bowl or sealable bag .
11. 11

    Pour the mojo marinade over the protein, ensuring it is fully coated.
12. 12

    Massage the marinade into the meat thoroughly for 1 minute or so to distribute flavors. 1 minute
13. 13

    Cover the bowl or seal the bag, then refrigerate for at least 2 hours, ideally 12-24 hours for best flavor infusion. 12 hours
14. 14

    Reserve some marinade (about 1/2 cup) separately if desired for basting during cooking.