This is the "he-man" of mojos, and the classic combination of lime, garlic, and oregano is a must for grilled red meats. Try it with flank steaks, T-bones, sirloin steaks, or lamb.
Recipe information
Yield
Makes approximately 2 1/2 cups
Ingredients
3/4 cup olive oil
1 1/2 cups freshly squeezed lime juice
3 tablespoons minced garlic
1 teaspoon ground cumin
1/2 cup chopped fresh oregano leaves
1 1/2 teaspoons salt
Preparation
With a wire whisk, blend the olive oil, lime juice, garlic, cumin, oregano, and salt in a mixing bowl. Keep refrigerated for up to 2 days.
Reprinted with permission from Nuevo Latino by Douglas Rodriguez
Ten Speed Press
