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By
05/06/2007
I like to keep it an equal ratio so the oil bonds with the citric acid and ensures it all breaks down.
This is the one I use (Cuban Mojo) for one and a half # of meat (chicken or pork pref)
1 cup sour orange juice (or 50-50 lemon/lime juice and sweet orange juice)
1 cup vegetable oil
1 TBLS salt
1 Tsp minced garlic (I sometimes add italian seasoning to this)
Heat oil in heavy pan just before boiling point. Mash salt and garlic together to form a paste; mix with juice. Stir in the oil to the concoction and marinate meat for at least four hours. This is also a great dip with bread or fried yucca.
By SheilaMay (Guest Post)
03/23/2007
Generally speaking, the proportions of acid to oil for salad dressings and marinades are 1/3 acid to 2/3 oil.
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