Mojo Nuevo Recipes

Mojo Nuevo, “Gaucamojo”:  Peel and seed 4 ripe avocados and ½ cup of Mojo Nuevo. Crush with a fork or potato masher.  Add salt and fresh ground pepper to taste.  Serve with tortilla chips, or use as a condiment on any favorite Mexican dish.

Pork Loin Cubano:  Mix 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon fresh ground black pepper, ¼ teaspoon cayenne pepper.  Rub this mixture all over the outside of a 2-3 pound pork loin or pork tenderloin.  Wrap in saran wrap and set aside for 1 hour.  Grill over low heat until a meat thermometer registers 160.  Allow meat to rest, covered with foil for an addition 10 minutes before slicing.  Serve with rice and a can of black beans drained and heated with ½ cup Mojo Nuevo.  Mix 2 tablespoons of olive oil and ½ cup Mojo Nuevo, and drizzle over entire plate.

Shrimp or Fish Tacos:  Place 1 pound of diced fish (Halibut, Swordfish, Sole or Orange Roughly) or shrimp in a Ziploc baggie with ½ cup Mojo Nuevo and let marinate in the refrigerator for 30 minutes to 1 hour.  While fish is marinating, thinly slice about 2 cups of green cabbage, and toss with 1 tablespoon olive oil and 3 tablespoons of Mojo Nuevo.  Set aside.  Put one tablespoon of olive oil in a non-stick skillet, pour the contents of Ziploc into the skillet and sauté over medium heat until done, about 5 minutes.  To assemble the tacos, use hard or soft taco shells fill with a couple of spoons full of fish, and top with cabbage mixture.  You can add other garnishes like “Guacamojo”, chopped tomato, thinly sliced scallions, black or refried beans, cotija cheese, or sour cream.  More is better!

Dinner in 20 minutes:  Cook white rice.  Chop two medium tomatoes, rinse and drain a can of black beans.  Add 1 tablespoon of olive oil to a non-stick skillet, sauté the tomatoes, black beans and ½ cup Mojo Nuevo.  Let the mixture come to a simmer and then add about 2 pounds of shrimp.  Cook until shrimp turns pink.  Serve over the white rice.

Shrimp Tostada Appetizer:  Make the “Guacamojo”, and set aside.  Heat approximately ½ cup of Mojo Nuevo in a non-stick skillet, add 10-20 large, peeled and de-veined shrimp and cook until pink.  Serve on a tortilla chip with a dollop of “Guacamojo” and a little grated cheese.  Do not assemble too far in advance, as the “Guacamojo” will in time, make the chip soggy.

Mojo Salsa:  Dice one medium tomato, slice 2 scallions, pit and slice 4-5 Nicoise olives, and mix with 3 tablespoons of Mojo Nuevo.  Spoon over tofu, grilled fish or chicken.

Buy this sauce and marinade now!