RED ONION MOJO
Make and share this Red Onion Mojo recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and translucent but not brown, about 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.).
- Add lime juice to onions and simmer until liquid is slightly reduced, about 3 minutes. Season to taste with salt and pepper. Remove onions from heat. Stir in cilantro leaves.
Nutrition Facts : Calories 139.8, Fat 13.6, SaturatedFat 1.9, Sodium 3.5, Carbohydrate 5.2, Fiber 0.7, Sugar 1.9, Protein 0.5
SKIRT STEAKS WITH RED ONION MOJO
Steps:
- Preheat oven to 350°F. Combine first 9 ingredients in blender. Purée until marinade is almost smooth. Arrange steaks in 15x10x2-inch glass baking dish. Pour marinade over. Cover dish tightly with foil. Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover and refrigerate in marinade overnight.
- Remove steaks from marinade and pat dry with paper towels. Sprinkle steaks on both sides with salt and pepper. Pour 1/3 cup oil into each of 2 heavy large skillets; heat over high heat until oil is very hot. Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side. Drain briefly on paper towels. Arrange steaks on platter; spoon Red-Onion Mojo over. Garnish with lime slices and serve.
SOUR ORANGE, RED ONION, AND PARSLEY MOJO
This recipe differs slightly from classic mojo in that it uses red onion instead of garlic. It's best to make this mojo a bit ahead of time so that the color of the red onion "bleeds" into the sour orange. The traditional accompaniment is grilled pork, but it's also wonderful with well-roasted chicken - charring its skin brings out the full flavors of the mojo.
Provided by Douglas Rodriguez
Yield Makes approximately 2 cups
Number Of Ingredients 5
Steps:
- Place the orange juice, onion, parsley, olive oil, and salt in a mixing bowl and blend well using a wire whisk. Keep refrigerated for up to 2 days.
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