Combine sour orange juice, garlic, oregano, cumin, salt, and olive oil. For heat, add 1-2 dashes of Jalabáo™ for mild or El Havanero™ for bold. This base works for chicken, pork, or even plantains.
Try Piñazo™’s pineapple-habanero blend for tropical flair or Best Day Ever™’s mango heat for a sweet twist. Mix Matanza™ into mojo for extreme heat that stands up to rich meats.
Use your homemade mojo to marinate ropa vieja for 24 hours, or drizzle over tostones. For a quick upgrade, mix Mojo Chifles tostones with a splash of El Havanero™.