10 Ways to Use Mojo de Ajo
My mojo de ajo is only garlic, olive oil, sour orange, lime and parsley, but it turns plain boiled yuca into something you'll want again and again. One batch makes about 1 1/4 cups (300 ml), and most of these ideas use just a few spoonfuls.
One rule before we start: garlic in oil must stay cold. Keep the jar in the fridge, use it within 4 days and take out only what you need. That's why I like ideas that use it up quickly, from a weeknight side to a party platter.
Yuca con mojo, the classic
Boil 2 pounds (900 g) of peeled yuca until fork tender, drain it and pour 1/4 cup (60 ml) of warm mojo over the hot pieces right before serving. Warm the mojo in a small saucepan over low heat for 1 to 2 minutes, just until warm, so the garlic doesn't brown and turn bitter.
A dip for tostones
Crispy tostones with a small bowl of mojo for dipping work as a snack, a side or a party platter. Plan on about 1 tablespoon (15 ml) of mojo per person. Stir it right before serving, because the oil and the citrus juices separate.
Mofongo with extra garlic
Mofongo is fried green plantain mashed with garlic, olive oil and chicharrón. Drizzle 1 teaspoon (5 ml) of mojo over each dome at the table for an extra hit of garlic. In the Thermomix® TM7™, the plantains mash right in the mixing bowl, but work fast: fried plantains harden as they cool.
Pork chops marinated in mojo
Rub 1/2 cup (120 ml) of mojo over 4 bone-in pork chops, about 2 pounds (900 g), cover and marinate them in the fridge for 2 hours or overnight. Wipe off most of the garlic, which burns in hot oil, then pan-fry them as in my chuletas fritas recipe until they reach 63°C (145°F) inside. Throw away the mojo that touched the raw meat and serve a fresh spoonful at the table.
Garlic shrimp in 10 minutes
Warm 3 tablespoons (45 ml) of mojo in a large skillet over medium heat, add 1 pound (450 g) of peeled shrimp and cook 2 to 3 minutes per side, until pink and opaque. Spoon them over white rice, or over trifongo for a special dinner. Take them off the heat as soon as they curl into a C, because overcooked shrimp turn rubbery.
A spoonful over fried fish
A crispy chillo frito or any pan-fried fish fillet loves a little mojo on top. Use about 1 tablespoon (15 ml) per serving and add it at the table, so the crust stays crisp. A squeeze of fresh lime finishes it.
Mojo garlic bread
Slice a loaf of pan sobao or any soft bread, brush the slices with 3 tablespoons (45 ml) of mojo and toast them in the oven at 200°C (400°F) for 5 to 7 minutes, until golden at the edges. Serve it with soups, stews or a pot of beans. Scoop up some of the minced garlic from the bottom of the jar: that's where most of the flavor is.
Roasted potatoes with a garlic finish
Toss 1 1/2 pounds (680 g) of potatoes, cut in chunks, with a little oil and roast them at 220°C (425°F) for 30 to 35 minutes, turning once. Toss them with 2 tablespoons (30 ml) of mojo as soon as they come out of the oven. Adding the mojo after roasting keeps the garlic sweet instead of burned.
Leftover pernil, warmed with mojo
Shred leftover pernil and warm it in a skillet with 2 tablespoons (30 ml) of mojo and a sliced onion until it's steaming hot, 74°C (165°F). Pile it into a sandwich roll or serve it over rice. It's a quick, Cuban-style mojo pork from yesterday's roast.
Mariquitas for a party
A tall pile of mariquitas, long and crispy plantain chips, with a bowl of mojo in the middle disappears fast at any party. About 1/2 cup (120 ml) of mojo is enough for a big platter. Mojo shouldn't sit out more than 2 hours, so put out a small bowl and refill it from the fridge.
Make a small batch and try two or three of these ideas over the next few days. Cook along with me: if I learned to cook, you can too.
