Mojo De Ajo Recipes

MOJO DE AJO

Steps:

• Place the chipotles in a bowl and cover with very hot water. Allow to soak for 3 minutes; drain. Remove the stems and seeds from the peppers and discard. Cut the peppers into thin strips.
• Heat the oil in a large skillet over low heat. Cook the garlic in the oil until golden brown, 4 to 5 minutes. Stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. Transfer the mixture to a bowl and allow to cool. Store in the refrigerator in an airtight container.

CAMARONES AL MOJO DE AJO (MEXICAN SHRIMP IN GARLIC MOJO SAUCE)

Steps:

• Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.
• Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.
• Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.

MOJO DE AJO

Steps:

• Heat the olive oil in a small saucepan, removing it from the heat just before reaching its smoke point.
• In a bowl, combine all the ingredients and add the hot oil.
• Divide the resulting sauce into previously sterilized glass jars and wait for the mixture to cool before closing the jars tightly and storing in the refrigerator.
• Mojo de ajo is served, for example, with steamed or fried yuca. It is also used as a marinade or garnish for many dishes, especially for fish and seafood.

SHRIMP WITH GARLIC (CAMARONES AL MOJO DE AJO)

Steps:

• In a large skillet, heat the olive oil and butter over high heat. Add the garlic and cook, stirring, until it just begins to turn golden. Add the shrimp, then immediately add lime, Tabasco and salt. Cook, stirring, until the shrimp are just cooked through, 3 to 4 minutes. Serve immediately with French bread.