Ingredients
Recipes with sour orange
Explore sour orange in our recipes and cocktails, with quantities, timings and step-by-step instructions.
31 recipes
Showing 1–24
Roasted ají cachucha sauce
A contemporary Cuban sauce of roasted ají cachucha, garlic, and sour orange, thick and aromatic to accompany root vegetables and plantains, fish, or pork.
Tasajo Reburujado with Partially Ripe Plantain
Desalted, cooked and shredded tasajo mixed in a skillet with partially ripe plantain, garlic and onion. An adaptation of the Cuban recipe from 1925.
Yam Puree with Garlic and Sour Orange, Cuban Style
Boiled white yam mashed with a sauté of garlic and onion in oil, finished with sour orange. A simple, dairy-free Cuban side dish.
Grilled Spiny Lobster from the Keys with Criollo Mojo
Grilled spiny lobster, brushed with sour orange criollo mojo and served with boiled cassava. A seasonal Cuban adaptation.
Florida Stone Crab Claws with Cuban Mojo and Tostones
Florida stone crab claws served cold with sour orange mojo and crispy tostones: a festive appetizer with Cuban flavor.
Corn Ribs on the Grill with Mojo Butter
Tender corn cobs cut into wedges, grilled over charcoal with garlic butter, sour orange and oregano. A Cuban fusion twist on corn ribs for your barbecue.
Smoked Salmon Bites with Honey and Sour Orange
Salmon cubes with a light smoke and a glaze of honey, garlic, and sour orange: a Cuban adaptation of American salmon burnt ends.
Smoked Brisket with Cuban Coffee and Sour Orange Mojo
Smoked beef brisket with a moderate touch of Cuban coffee, wrapped in broth and served as tender slices with sour orange mojo.
Smoked Pork Belly Bites with Molasses and Sour Orange
Skinless pork belly cubes slow-smoked and glazed with cane molasses and sour orange. A Cuban-flavored barbecue appetizer.
Charcoal Picaña with Garlic and Sour Orange Mojo
Thick picaña steaks seared over charcoal, with their toasted fat cap and a garlic and sour orange mojo served on the side.
Charcoal Pork Ribs with Guava and Sour Orange Sauce
Pork ribs cut individually, smoked over charcoal with garlic and cumin, and glazed with a guava and sour orange sauce.
Grilled Chicken Thighs with Cuban Mojo and Congrí
Chicken thighs marinated overnight in sour orange mojo and grilled over charcoal, served with congrí, avocado, and fried ripe plantains. A Sunday classic.
Fried Pork Chunks Chef Style
Fried pork chunks with garlic and sour orange mojo, oven-confit and fried in lard. Keep them in the fridge and fry just before serving.
Smoked Pork Ribs on Roasted Potatoes
Pork ribs marinated with garlic, sour orange and spices, baked over potato slices. Ideal for sharing with friends and a cold beer.
Stuffed pork loin, roasted in a cazuela
Pork loin stuffed with garlic, marinated in sour orange and roasted in a cazuela with dry wine. Juicy, easy, and full of Cuban flavor.
Roasted Pork Leg in Criolla Style
Pork leg marinated with sour orange mojo, garlic and cumin, and slowly roasted in the oven. The star dish of Cuban celebrations.
Roasted Lechoncito
Whole lechoncito marinated with garlic mojo, oregano, and sour orange, roasted in the oven until the skin is well toasted.
Pork Steak
Pork steak marinated with garlic, sour orange, and oregano, cooked in its own juices with onion and parsley. A simple classic on the Cuban table.
Rolled Pork
Pork roll marinated with sour orange, garlic and oregano, baked over vegetables and served with its juices. Ideal for Sunday lunch.
Red beans with pork chunks
Red beans cooked in a pressure cooker with pork chunks marinated in sour orange and a Creole sofrito. A complete dish to share.
Fried Chicken Criolla Style
Chicken marinated with sour orange, garlic and cumin, fried until crispy and bathed in a Creole onion mojo. A Cuban classic.
Pork in a Casserole
Pork chops marinated in sour orange and stewed in a casserole with onion, garlic, and dry wine. A simple and delicious Cuban classic.
Yuca con Mojo
Boiled yuca, very tender, bathed in criollo mojo of garlic, hot oil, and sour orange. The quintessential Cuban side dish.
Turkey stuffed with congrí
Turkey marinated in sour orange mojo, stuffed with bacon congrí and baked until juicy. The star dish of the Cuban Christmas Eve.