Anyone else like Mojo Criollo ?
Aug 29, 2009 | 9:56 pm
#1
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Anyone else like Mojo Criollo ?
Been a fan for years of Goya's Mojo Criollo marinade, usually marinade skirt steak in the mojo criollo for 24 hours, grill the steak, then serve on tortillas. Soooo good !!!!
The chipotle mojo criollo is ok but the traditional rocks!!!
http://www.goya.com/english/products...rodSubCatID=11
I'm sure one can make their own mojo criollo but with a bottle of the stuff at just under $2, I'm not sure I'd bother.
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The chipotle mojo criollo is ok but the traditional rocks!!!
http://www.goya.com/english/products...rodSubCatID=11
I'm sure one can make their own mojo criollo but with a bottle of the stuff at just under $2, I'm not sure I'd bother.
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Aug 30, 2009 | 8:03 am
#2
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Goya Mojo is one of those standard pantry items to keep "in stock", cheap enough in food stores with a Latino bent in our part of the world, but in lieu of "store-bought", mixing up a batch to keep in the refrigerator is not challenging. Canned chipotles are widely available, cheap, extremely versatile and a pantry standard, good to perk up many dishes and sauces, and "good for what ails you". Shrimp paste, Nam Pla/Nuoc Mam and the ubiquitous plastic jugs of red chile/garlic sauce are equally versatile.
Aug 30, 2009 | 1:22 pm
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home made mojo is my choice....
home made mojo is my choice....
Aug 30, 2009 | 7:11 pm
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Remarkable coincidence! I marinated pork tenderloin in mojo for dinner tonight. First time I ever tried it, but not the last.
Aug 30, 2009 | 9:18 pm
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My favorite use of mojo is with leftover roast chicken - it re-moistens the chicken very nicely, even if it is being re-heated in the microwave.
Aug 31, 2009 | 8:43 am
#6
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I'll agree, but then homemade chimichurri by any of a thousand formulae is better'n "storebought".
I had one Saturday night...a bunch of flat leaf parsley, a bunch of cilantro, mucho ajo, chopped green onions, olive oil, lemon and lime juice, black pepper and salt (served with jalapenos in escabeche on the side for those needing heat). We had company, so took a bunch of 2" thick top sirloin from some local mostly grass fed "pre-feedlot" young beef quickly seared rare over a very hot fire of pecan and oak, then cut and served - "right away" - in strips like flank steak.
Sliced tomatoes (dressed with the Chimichurri if desired), baguettes, individual panna cotta w/fresh berries, and the guests brought the wine and the beer, forced because steak was served to bring better than their usual grade of drain cleaner.
I had one Saturday night...a bunch of flat leaf parsley, a bunch of cilantro, mucho ajo, chopped green onions, olive oil, lemon and lime juice, black pepper and salt (served with jalapenos in escabeche on the side for those needing heat). We had company, so took a bunch of 2" thick top sirloin from some local mostly grass fed "pre-feedlot" young beef quickly seared rare over a very hot fire of pecan and oak, then cut and served - "right away" - in strips like flank steak.
Sliced tomatoes (dressed with the Chimichurri if desired), baguettes, individual panna cotta w/fresh berries, and the guests brought the wine and the beer, forced because steak was served to bring better than their usual grade of drain cleaner.