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Monday, October 6th, 2008
Get your favorite BBQ sauce and add our special mojo to it. (to taste) We recommend using half BBQ half mojo La Lechonera
Monday, October 6th, 2008
2-4 lbs Pork Roast (bone in or out)
1 Large Browning Bag
2 Large Sweet Onions (sliced)
2 cups Mojo La Lechonera
Place pork roast in browning bag, and into the baking pan. Cover the pork roast with mojo and onions and bake at 350 degrees until tender.
* If there are any leftovers… and would like to have a great BBQ pork, sut up any remaining pork and place in a skillet with onions and “Mojo” BBQ sauce.
Monday, October 6th, 2008
2 lbs lean ground beef/ground chunck.
3 ounces Mojo La Lechonera.
Optional: salt, pepper (to taste)
Optional Using one egg for firmness
In a large bowl combine all ingredientes. Shape meat into desired size of patties and grill to your liking.
Wednesday, September 10th, 2008
Ingredients.
2/3 cup plus 1/4 cup fresh La Lechonera orange juice
1/4 cup honey
4 large garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons grated orange peel
8 boneless chicken breast halves with skin
3 oranges, peel and white pits removed
6 tablespoons olive oil
1/4 cup white wine vinegar
1 large shallot, minced
1 pound mixed greens
1 orange or yellow bell pepper, seeded, thinly sliced
Preparation.
Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13×9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.
Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from La Lechonera marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.
Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments. (Chicken, reduced marinade and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature. Rewarm La Lechonera marinade before using.
Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter.
Wednesday, September 10th, 2008
Ingredients
3 tablespoons Latin Spice Mix
1 3 1/2-pound center-cut boneless pork loin
Lime Mojo La Lechonera
Preparations
Rub 3 tablespoons Latin Spice Mix all over pork. Place pork in large resealable plastic bag. Add 2 cups Lime Mojo. Close bag and refrigerate pork overnight. Cover remaining Lime Mojo La Lechonera and refrigerate.
Preheat oven to 450°F. Discard marinade from pork. Place pork on rack in large roasting pan. Roast 30 minutes. Reduce oven temperature to 300°F and roast until thermometer inserted into center of pork registers 150°F, about 45 minutes. Transfer pork to cutting board. Tent with foil; let stand 15 minutes. Cut pork into 1/2-inch-thick slices. Spoon reserved Mojo La Lechoenera over pork.
Wednesday, September 10th, 2008
Grilled pork chops and onions marinated in Mojo La Lechonera are moist and tender with a zesty, smoky-spicy flavor.
Ingredients
6 (3/4 to 1 inch thick) pork chops, trimmed
1 large onion, peeled and thickly sliced
1 cup of La Lechonera Mojo Criollo plus more for basting
Directions
In a self-sealing bag*, combine the chops, onion and 1 cup of Mojo La lechonera . Seal and let marinate in refrigerator for as little as 15 minutes or up to overnight. The longer it marinates the more Mojo flavor.
Prepare a medium-hot fire in grill. Remove chops and onion from marinade, shaking off excess liquid. Discard marinade.
Place chops and onion on grill. Cook, turning occasionally and basting with additional Mojo for about 15-20 minutes. Chops are done when they are browned on both sides and reach 160° F. The onion should be nicely browned.
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