By ThinGuy on Aug 03, 2007
Mojo is a marinade that typically has two things in common regardless of variation. Citrus and Garlic. Here's my variation on the theme which is more common with Mexican style cooking than with Cuban where you also find a lot of mojo.
You can make this and marinate almost any meat and it will turn out fantastic. For chicken and beef, I like to cut into strips so the flavor goes everywhere. Chicken breasts cut lengthwise into four strips is about the perfect size. For beef, you could use a cut of top round cut into 1" strips against the grain. Top round is usually labeled London Broil although it is really a cooking style not a cut of meat. My favorite is shrimp. You must however get raw, shell on for this to work right. Find a larger shrimp (U12 is perfect) that is raw, but de-veined. Open up the shells a bit so the mojo can get around the meat. The skin of the shrimp will actually prevent most marinades from penetrating, but the slice from the where it was de-veined will allow the mojo goodness to penetrate.
1 Large bunch of Cilantro (Stems on or off if you like the flavor of the stems)
2 Oranges (Juiced)
3 Limes (Juiced)
5 cloves of garlic (If you don't have a good blender, chop these up)
1 Jalepeno (seeded if you want less heat)
2 Green Onions (Including the white part)
1 Serrano (take the stem off)
Tbsp of Kosher Salt
A few grinds from the pepper grinder
1/2 Cup of Extra Virgin Olive Oil
2 Tbsp of white vinegar
(Makes enough marinade for about 4 or 5 pounds of meat)
Throw that all in a blender and blend up. Taste and add more salt if desired. Reserve a bit of the sauce for dipping, then throw your meats into a 1 gallon ziplock bag and pour in the marinade. Toss bag around to ensure you get good coverage and let sit in fridge for up to two hours.
For the shrimp, cook with the shell on. Put the shrimp through skewers.
Cook on hot grill (where you can hold your hand over for 2-3 seconds).
Flip once they turn orange, then do the same for the other side.
They are done when they are orange on both sides, don't overcook! Serve with beer and the reserved Mojo for dipping.
Your choice to serve with the shells on or not, they come off really easy and it's actually kind of fun and slows down the pace of the meal to have the diners do it themselves.