Exciting flavors await in our roundup of 18 Spicy Goya Mojo Criollo Recipes Delicious! Whether you’re craving a quick weeknight dinner or looking to spice up your meal prep, these vibrant dishes promise to deliver. Perfect for home cooks eager to explore bold tastes, each recipe is a testament to the magic of Mojo Criollo. Dive in and discover your next favorite meal!
Goya Mojo Criollo Marinated Grilled Chicken
Lusciously vibrant and bursting with flavor, this Goya Mojo Criollo Marinated Grilled Chicken is a testament to the power of simple ingredients coming together to create something extraordinary. The marinade, a zesty blend of citrus and garlic, infuses the chicken with a depth of flavor that’s both refreshing and deeply satisfying.
Ingredients
- 4 boneless, skinless chicken breasts
- A generous 1/2 cup of Goya Mojo Criollo marinade
- A couple of tablespoons of olive oil
- A splash of fresh lime juice
- A pinch of salt
- A sprinkle of freshly ground black pepper
Instructions
- In a large bowl, combine the chicken breasts with the Goya Mojo Criollo marinade, ensuring each piece is thoroughly coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to a medium-high heat, about 375°F to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- Remove the chicken from the marinade, letting excess drip off, and season both sides with a pinch of salt and a sprinkle of freshly ground black pepper.
- Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
- During the last minute of grilling, brush the chicken with a splash of fresh lime juice for an extra zing.
- Let the chicken rest for 5 minutes before slicing to retain its juices.
Yieldingly tender and juicy, this grilled chicken boasts a perfect charred exterior with a moist, flavorful interior. Serve it sliced over a bed of cilantro-lime rice or alongside a crisp, refreshing salad for a meal that’s as beautiful as it is delicious.
Goya Mojo Criollo Shrimp Skewers
Vibrant and bursting with flavor, these Goya Mojo Criollo Shrimp Skewers are a testament to the power of simple ingredients coming together to create something truly spectacular. Perfect for a summer barbecue or a cozy indoor gathering, they promise to transport your taste buds straight to the tropics.
Ingredients
- 1 pound of large shrimp, peeled and deveined
- A generous 1/2 cup of Goya Mojo Criollo marinade
- A couple of tablespoons of olive oil
- A splash of fresh lime juice
- A pinch of salt
- Wooden skewers, soaked in water for 30 minutes
Instructions
- In a large bowl, combine the shrimp with the Goya Mojo Criollo marinade, ensuring each piece is well coated. Let it marinate in the fridge for at least 30 minutes, or up to 2 hours for deeper flavor.
- Preheat your grill to a medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- Thread the marinated shrimp onto the soaked wooden skewers, about 4-5 shrimp per skewer, leaving a little space between each for even cooking.
- Brush the shrimp skewers lightly with olive oil to help them get that perfect char.
- Place the skewers on the grill, cooking for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Avoid overcooking to keep them juicy.
- Right before serving, give them a quick squeeze of fresh lime juice and a light sprinkle of salt to brighten up the flavors.
The shrimp skewers come off the grill with a tantalizing char and a succulent interior, the Mojo Criollo marinade lending a garlicky, citrusy punch that’s irresistibly good. Serve them over a bed of cilantro lime rice or alongside a crisp, refreshing salad for a meal that’s as beautiful as it is delicious.
Goya Mojo Criollo Pork Chops
Captivating the senses with its vibrant flavors and succulent texture, this dish marries the tangy zest of Goya Mojo Criollo with the rich, savory depth of perfectly cooked pork chops. A celebration of Latin-inspired cuisine, it’s a recipe that promises to transport your palate to sun-drenched shores with every bite.
Ingredients
- 4 bone-in pork chops, about 1-inch thick
- A generous 1/2 cup of Goya Mojo Criollo marinade
- A couple of tablespoons of olive oil
- A pinch of salt and freshly ground black pepper
- A splash of fresh lime juice for serving
- A handful of chopped fresh cilantro for garnish
Instructions
- In a large bowl, coat the pork chops evenly with the Goya Mojo Criollo marinade. Let them marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
- Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Remove the pork chops from the marinade, letting the excess drip off, and season both sides with a pinch of salt and black pepper.
- Carefully place the pork chops in the skillet. Cook for about 4-5 minutes on each side, or until a golden crust forms and the internal temperature reaches 145°F for medium doneness.
- Transfer the pork chops to a plate and let them rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
- Drizzle with a splash of fresh lime juice and sprinkle with chopped cilantro before serving.
Velvety and juicy, these pork chops boast a perfect balance of citrusy brightness and garlicky warmth. Serve them alongside a mound of fluffy white rice and a simple avocado salad for a meal that’s as visually appealing as it is delicious.
Goya Mojo Criollo Beef Kabobs
Elevate your grilling game with these succulent Goya Mojo Criollo Beef Kabobs, a dish that marries the vibrant flavors of citrus and garlic with the rich, smoky char of perfectly grilled beef. Each bite promises a tender, juicy explosion of taste, making it an irresistible centerpiece for any summer gathering.
Ingredients
- 1.5 lbs of beef sirloin, cut into 1-inch cubes
- A generous splash of Goya Mojo Criollo marinade
- A couple of bell peppers, any color, cut into chunks
- 1 large red onion, cut into chunks
- A handful of cherry tomatoes
- 2 tbsp of olive oil
- Salt and pepper, just a pinch
Instructions
- In a large bowl, combine the beef cubes with the Goya Mojo Criollo marinade, ensuring each piece is well coated. Let it marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat, about 400°F, to ensure a good sear on the beef.
- Thread the marinated beef, bell peppers, red onion, and cherry tomatoes onto skewers, alternating the ingredients for a colorful presentation.
- Brush the assembled kabobs lightly with olive oil and season with a pinch of salt and pepper.
- Place the kabobs on the grill, cooking for about 4 minutes on each side for medium-rare, or until your desired doneness is achieved.
- Let the kabobs rest for a couple of minutes off the grill before serving to allow the juices to redistribute.
Delight in the harmonious blend of tangy, garlicky marinade with the natural sweetness of the grilled vegetables, all coming together in these beautifully charred kabobs. Serve them over a bed of cilantro-lime rice or alongside a crisp, green salad for a meal that’s as visually stunning as it is delicious.
Goya Mojo Criollo Grilled Vegetables
Glistening under the summer sun, these Goya Mojo Criollo Grilled Vegetables bring a vibrant Caribbean flair to your backyard barbecue, marrying the tangy, garlicky notes of mojo with the smoky char of the grill.
Ingredients
- 2 cups of mixed vegetables (think bell peppers, zucchini, and red onions), chopped into bite-sized pieces
- A generous 1/4 cup of Goya Mojo Criollo marinade
- A couple of tablespoons of olive oil, just enough to lightly coat the veggies
- A pinch of salt, because even the best marinades need a little help
Instructions
- Preheat your grill to a medium-high heat, around 400°F, ensuring it’s hot enough to sear the vegetables without burning them.
- In a large bowl, toss the chopped vegetables with the Goya Mojo Criollo and olive oil until evenly coated. Let them sit for about 10 minutes to soak up those flavors.
- Thread the vegetables onto skewers or place them directly on the grill grate for a more rustic look. Grill for 5-7 minutes on each side, or until you see those desirable grill marks and the veggies are tender-crisp.
- Halfway through grilling, sprinkle a pinch of salt over the vegetables to enhance their natural sweetness and the marinade’s zestiness.
- Remove from the grill and let them rest for a couple of minutes; this allows the juices to redistribute, making every bite as flavorful as the first.
Velvety soft yet with a satisfying crunch, these vegetables are a testament to the magic of mojo. Serve them atop a bed of quinoa for a hearty meal or alongside grilled fish to keep the Caribbean theme going strong.
Goya Mojo Criollo Fish Tacos
Perfectly balancing the vibrant flavors of the Caribbean with the comforting familiarity of a taco night, these Goya Mojo Criollo Fish Tacos are a delightful twist on a classic. The marinade’s citrusy punch and the fish’s tender flakiness create a symphony of tastes that’s both refreshing and deeply satisfying.
Ingredients
- 1 lb of white fish fillets, like cod or tilapia
- A generous 1/2 cup of Goya Mojo Criollo marinade
- A couple of tablespoons of olive oil
- A splash of lime juice
- 8 small corn tortillas
- A handful of fresh cilantro, chopped
- 1 avocado, sliced
- A pinch of salt
Instructions
- In a bowl, combine the fish fillets with the Goya Mojo Criollo marinade, ensuring each piece is well coated. Let it marinate in the fridge for at least 30 minutes, or up to 2 hours for deeper flavor.
- Heat a couple of tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the marinated fish fillets, cooking for about 3-4 minutes on each side until golden and flaky.
- While the fish cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, keeping them pliable and slightly charred.
- Flake the cooked fish into bite-sized pieces directly in the skillet, mixing it with the remaining marinade and a splash of lime juice for an extra zing.
- Assemble the tacos by placing a generous amount of the flaked fish onto each tortilla, topped with sliced avocado and a sprinkle of fresh cilantro. Add a pinch of salt to taste.
These tacos boast a perfect contrast between the crispy edges of the fish and the creamy avocado, with the Mojo Criollo lending a bright, garlicky depth. Try serving them with a side of black beans and rice for a complete meal that transports you straight to the islands.
Goya Mojo Criollo Chicken Wings
Marrying the vibrant flavors of the Caribbean with the universal appeal of chicken wings, this dish is a celebration of bold tastes and succulent textures. Goya Mojo Criollo Chicken Wings are marinated in a citrusy, garlicky mojo sauce, then roasted to perfection, offering a delightful twist on a classic favorite.
Ingredients
- 2 lbs of chicken wings, tips removed, split at the joint
- A generous 1/2 cup of Goya Mojo Criollo marinade
- A couple of tablespoons of olive oil
- A pinch of salt, just to season
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup.
- In a large bowl, toss the chicken wings with the Goya Mojo Criollo marinade until they’re evenly coated. Let them sit for at least 30 minutes at room temperature to marinate—this ensures deeper flavor penetration.
- Drizzle the olive oil over the lined baking sheet and arrange the wings in a single layer, making sure they’re not touching. This helps them crisp up evenly.
- Roast in the preheated oven for 25 minutes, then flip each wing carefully to ensure even cooking. Continue roasting for another 20-25 minutes, or until the skin is golden and crispy, and the meat is cooked through.
- Let the wings rest for 5 minutes after taking them out of the oven. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
Here, the wings emerge with a tantalizing crispness on the outside, while remaining juicy and tender inside, infused with the zesty, garlicky notes of the mojo. Serve them atop a bed of cilantro-lime rice for a complete meal that transports your taste buds straight to the tropics.
Goya Mojo Criollo Steak Salad
Zesty and vibrant, this Goya Mojo Criollo Steak Salad brings a burst of flavor to your table, combining the rich, garlicky notes of mojo criollo with the hearty satisfaction of perfectly seared steak atop a bed of fresh greens.
Ingredients
- 1.5 lbs of skirt steak
- A generous splash of Goya Mojo Criollo
- A couple of cups of mixed greens
- 1 ripe avocado, sliced
- A handful of cherry tomatoes, halved
- A drizzle of olive oil
- A pinch of salt and pepper
Instructions
- Marinate the skirt steak in Goya Mojo Criollo for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill or skillet to high heat, about 450°F, for that perfect sear.
- Grill the steak for 3-4 minutes per side for medium-rare, letting those beautiful grill marks form.
- Let the steak rest for 5 minutes before slicing against the grain for tender bites.
- Toss the mixed greens with a drizzle of olive oil and a pinch of salt and pepper.
- Arrange the greens on a plate, top with sliced steak, avocado, and cherry tomatoes.
- Drizzle a little extra mojo criollo over the top for an extra flavor kick.
Kaleidoscopic in both appearance and taste, this salad offers a delightful contrast between the juicy, marinated steak and the crisp, fresh vegetables. Serve it with a side of warm, crusty bread to soak up every last drop of that delicious mojo criollo dressing.
Goya Mojo Criollo Roasted Potatoes
Zesty and vibrant, these Goya Mojo Criollo Roasted Potatoes are a testament to the power of simple ingredients coming together to create something extraordinary. With a golden crust and a tender interior, they’re a side dish that steals the show.
Ingredients
- 2 pounds of baby potatoes, halved
- A generous 1/4 cup of Goya Mojo Criollo marinade
- A couple of tablespoons of olive oil
- A pinch of salt
- A sprinkle of freshly chopped cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
- Toss the halved baby potatoes with olive oil and a pinch of salt in a large bowl until they’re evenly coated.
- Spread the potatoes in a single layer on a baking sheet, cut side down, for maximum crispiness.
- Roast in the preheated oven for 25 minutes, then flip them over for even browning.
- After flipping, drizzle the Goya Mojo Criollo marinade over the potatoes and return to the oven for another 10 minutes.
- Check for doneness by piercing a potato with a fork; it should slide in easily.
- Garnish with freshly chopped cilantro before serving to add a fresh, herby note.
Nowhere else will you find potatoes with such a perfect balance of crispy and creamy textures, infused with the tangy, garlicky flavors of Mojo Criollo. Try serving them alongside grilled meats or as a bold addition to your next brunch spread.
Goya Mojo Criollo Grilled Corn
Sun-kissed and bursting with flavor, this Goya Mojo Criollo Grilled Corn transforms the humble ear into a vibrant, tangy delight, perfect for summer gatherings or a flavorful side to your main dish.
Ingredients
- 4 ears of corn, husks removed
- A generous 1/4 cup of Goya Mojo Criollo
- A couple of tablespoons of olive oil
- A pinch of salt
- A splash of lime juice
- A handful of chopped cilantro for garnish
Instructions
- Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
- Brush each ear of corn lightly with olive oil, then season with a pinch of salt to enhance the natural sweetness.
- Place the corn on the grill, turning every 3-4 minutes, until you see those beautiful char marks and the kernels are tender, about 12 minutes total.
- While the corn is still hot, generously brush each ear with Goya Mojo Criollo, ensuring every nook and cranny is coated for maximum flavor.
- Squeeze a splash of fresh lime juice over the corn for a bright, citrusy contrast to the rich, garlicky mojo.
- Sprinkle with chopped cilantro right before serving to add a fresh, herby finish.
Zesty and irresistibly juicy, this grilled corn boasts a perfect balance of smoky, tangy, and sweet flavors, with a texture that’s delightfully crisp yet tender. Serve it alongside a chilled cerveza for an unbeatable summer combo, or slice the kernels off to toss into a vibrant corn salad.
Goya Mojo Criollo Black Bean Soup
Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about a bowl of Goya Mojo Criollo Black Bean Soup, a dish that marries the vibrant flavors of Latin cuisine with the heartiness of a classic American staple.
Ingredients
- 2 cups of dried black beans, soaked overnight
- 4 cups of chicken broth
- 1 cup of Goya Mojo Criollo marinade
- 1 large onion, diced
- 3 cloves of garlic, minced
- A couple of bay leaves
- A splash of olive oil
- Salt, just a pinch
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Drain the soaked black beans and add them to the pot, stirring to combine with the onions and garlic.
- Pour in the chicken broth and Goya Mojo Criollo marinade, then drop in the bay leaves.
- Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid.
- Simmer the soup for about 1.5 hours, or until the beans are tender, stirring occasionally.
- Once the beans are soft, remove the bay leaves and season the soup with a pinch of salt.
- For a smoother texture, blend half of the soup with an immersion blender, leaving some beans whole for texture.
Hearty and rich, this soup boasts a velvety texture with bursts of whole beans, while the Goya Mojo Criollo lends a tangy, garlicky depth. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.
Goya Mojo Criollo Rice and Beans
Brimming with vibrant flavors and a comforting texture, this Goya Mojo Criollo Rice and Beans dish is a celebration of simple ingredients transformed into something extraordinary. Perfect for a weeknight dinner or a festive gathering, it promises a delightful culinary journey with every bite.
Ingredients
- 2 cups of long-grain white rice
- A can (15 oz) of black beans, rinsed and drained
- A splash of Goya Mojo Criollo marinade
- A couple of garlic cloves, minced
- A tablespoon of olive oil
- A pinch of salt
- 2 cups of water
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the minced garlic and sauté until fragrant, roughly 30 seconds, being careful not to burn it.
- Stir in the rice, coating it evenly with the oil and garlic, and toast for about 2 minutes to enhance its nutty flavor.
- Pour in the water and a splash of Goya Mojo Criollo, then add the salt, stirring to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
- After 18 minutes, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the rice to finish absorbing the liquid.
- Fluff the rice with a fork, then gently fold in the black beans. Tip: For an extra layer of flavor, warm the beans slightly before adding them to the rice.
- Cover the pot again and let it sit for another 2 minutes to warm the beans through. Tip: This resting period melds the flavors beautifully.
Mouthwatering and hearty, this dish boasts a perfect balance of fluffy rice and tender beans, all infused with the zesty, garlicky notes of Mojo Criollo. Serve it alongside grilled meats or as a standalone meal topped with avocado slices for a creamy contrast.
Goya Mojo Criollo Pulled Pork
Heirloom flavors come alive in this Goya Mojo Criollo Pulled Pork, a dish that marries the vibrant citrus and garlic notes of Mojo Criollo with the deep, comforting richness of slow-cooked pork. Perfect for gatherings or a weeknight indulgence, this recipe promises a succulent, flavor-packed experience with minimal fuss.
Ingredients
- 4 lbs of pork shoulder, because bigger is always better for pulling
- A generous cup of Goya Mojo Criollo, for that authentic tang
- A couple of garlic cloves, minced, because we’re not shy about flavor
- A splash of orange juice, to brighten things up
- A tablespoon of olive oil, for that silky base
- A pinch of salt, just to wake everything up
Instructions
- Preheat your oven to 325°F, because low and slow is the way to go.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until it’s beautifully browned, about 4 minutes per side. This step is non-negotiable for depth of flavor.
- Pour the Goya Mojo Criollo and orange juice over the pork, then sprinkle with minced garlic and a pinch of salt. The liquid should come about halfway up the pork; if not, add a bit more orange juice or water.
- Cover and transfer to the oven. Let it cook undisturbed for about 4 hours, or until the pork falls apart with a gentle poke. Resist the urge to peek; trust the process.
- Remove the pork from the oven and let it rest for 10 minutes. Then, shred it with two forks right in the pot, soaking up all that glorious sauce.
Buttery soft and bursting with citrusy garlic goodness, this pulled pork is a dream piled high on soft buns or even atop a crisp salad for a lighter take. The Mojo Criollo ensures every bite is as vibrant as the last, making it a standout dish that’s as versatile as it is delicious.
Goya Mojo Criollo Chicken Quesadillas
On a bustling evening, nothing satisfies quite like the vibrant flavors of Goya Mojo Criollo Chicken Quesadillas, a dish that marries the zesty tang of citrus with the comforting warmth of melted cheese and tender chicken, all hugged by a crispy tortilla.
Ingredients
- 2 cups of shredded cooked chicken
- A splash of Goya Mojo Criollo marinade
- A couple of cups of shredded Monterey Jack cheese
- 4 large flour tortillas
- A drizzle of olive oil
- A pinch of salt
Instructions
- In a bowl, toss the shredded chicken with a splash of Goya Mojo Criollo marinade until evenly coated. Let it sit for 5 minutes to absorb the flavors.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Swirl to coat the bottom.
- Place one flour tortilla in the skillet. Sprinkle half of the tortilla with a cup of Monterey Jack cheese, then top with half of the marinated chicken. Fold the tortilla over the filling and press gently.
- Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
- Tip: For an extra crispy quesadilla, press down lightly with a spatula while cooking. Tip: Let the quesadilla sit for a minute before cutting to allow the cheese to set. Tip: Serve with a side of extra Goya Mojo Criollo for dipping.
Vibrant and bursting with flavor, these quesadillas offer a delightful contrast between the crispy exterior and the juicy, cheesy interior. Try serving them with a side of avocado salsa for a refreshing twist.
Goya Mojo Criollo Beef Empanadas
Bursting with vibrant flavors and a golden, flaky crust, these Goya Mojo Criollo Beef Empanadas are a delightful fusion of Latin-inspired zest and comforting, hearty filling. Perfect for gatherings or a savory snack, they promise to transport your taste buds to a festive street corner in Havana.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt, because every great dough starts with it
- 1 stick of cold butter, cubed—keep it chilly for the flakiest crust
- About 1/4 cup of ice water, just enough to bring the dough together
- 1 lb of ground beef, the star of our filling
- A generous splash of Goya Mojo Criollo, for that authentic tang
- 1 small onion, finely chopped, to add a bit of sweetness
- A couple of garlic cloves, minced, because garlic makes everything better
- 1/2 cup of tomato sauce, for moisture and richness
- 1 tsp of ground cumin, to warm up the flavors
- 1 egg, beaten, for that beautiful golden finish
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
- Wrap the dough in plastic and chill in the fridge for at least 30 minutes. This rest period makes rolling out easier.
- While the dough chills, heat a pan over medium heat. Cook the ground beef until no longer pink, breaking it apart as it cooks.
- Add the onion and garlic to the pan, sautéing until soft and fragrant, about 3 minutes.
- Stir in the Goya Mojo Criollo, tomato sauce, and cumin. Simmer for 5 minutes, then remove from heat to cool slightly. Tip: Letting the filling cool prevents the dough from getting soggy.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- On a floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter to cut out circles.
- Spoon a tablespoon of the beef mixture onto each dough circle. Fold over to create a half-moon shape, sealing the edges with a fork.
- Brush each empanada with beaten egg for a glossy finish. Tip: This egg wash is the secret to that irresistible golden color.
- Bake for 20-25 minutes, or until the empanadas are golden and crisp.
Serve these empanadas hot, with the crust shattering delicately to reveal the juicy, flavorful beef inside. Pair with a side of extra Goya Mojo Criollo for dipping, or a fresh avocado salad to balance the richness. Simply irresistible, they’re sure to disappear as quickly as you can make them.
Goya Mojo Criollo Veggie Stir Fry
Yearning for a dish that marries vibrant flavors with effortless elegance? Our Goya Mojo Criollo Veggie Stir Fry is a symphony of crisp vegetables and zesty marinade, offering a quick yet sophisticated weeknight solution.
Ingredients
- 2 cups of sliced bell peppers (a mix of colors for that pop)
- 1 large zucchini, cut into half-moons (about 2 cups)
- 1 cup of sliced red onion (because it’s sweeter when cooked)
- A splash of Goya Mojo Criollo marinade (trust us, it’s the secret weapon)
- A couple of tablespoons of olive oil (for that perfect sauté)
- 1 cup of cherry tomatoes, halved (for a burst of freshness)
- A handful of chopped cilantro (because garnish matters)
Instructions
- Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the pan evenly.
- Once the oil shimmers (about 1 minute), toss in the red onions and bell peppers, stirring occasionally until they start to soften, roughly 3 minutes.
- Add the zucchini to the skillet, continuing to stir for another 2 minutes until all veggies are vibrant but still crisp. Tip: Don’t overcrowd the pan to ensure everything gets nicely caramelized.
- Pour in the Goya Mojo Criollo marinade, stirring well to coat every piece. Let it cook for 1 minute to allow the flavors to meld.
- Throw in the cherry tomatoes, giving everything a final stir for about 30 seconds just to warm them through. Tip: Adding them last keeps their texture perfect.
- Remove from heat and sprinkle with chopped cilantro for that fresh finish. Tip: A squeeze of lime can elevate the dish even further.
This stir fry boasts a delightful crunch with a tangy, garlicky punch from the mojo, making it a standout. Try serving it over quinoa or alongside grilled fish for a meal that’s as nutritious as it is Instagram-worthy.
Goya Mojo Criollo Seafood Paella
Fusing the vibrant flavors of the Caribbean, this Goya Mojo Criollo Seafood Paella is a symphony of taste and color, perfect for a summer evening. The dish marries the tangy zest of mojo criollo with the rich, savory depth of seafood, creating a meal that’s as visually stunning as it is delicious.
Ingredients
- 2 cups of short-grain rice
- a splash of Goya Mojo Criollo marinade
- a couple of cloves of garlic, minced
- 1 large onion, diced
- a handful of fresh parsley, chopped
- 1 red bell pepper, sliced
- 1 cup of frozen peas
- a pinch of saffron threads
- 4 cups of seafood stock
- a pound of mixed seafood (shrimp, mussels, and squid)
- a drizzle of olive oil
- salt to season
Instructions
- Heat a large paella pan over medium heat and drizzle with olive oil.
- Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Stir in the sliced red bell pepper and cook for another 3 minutes until softened.
- Tip: Toasting the rice slightly before adding liquid enhances its nutty flavor.
- Add the rice to the pan, stirring to coat with the oil and vegetables, for about 2 minutes.
- Pour in the Goya Mojo Criollo marinade and seafood stock, then sprinkle in the saffron threads and season with salt.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes. Do not stir.
- Tip: The key to perfect paella is achieving the socarrat, the crispy bottom layer of rice.
- Arrange the mixed seafood and frozen peas on top of the rice, then cover the pan and cook for another 10 minutes.
- Tip: Let the paella rest for 5 minutes after cooking to allow the flavors to meld beautifully.
- Garnish with chopped parsley before serving.
Every bite of this paella offers a delightful contrast between the tender seafood and the slightly crispy rice, with the mojo criollo adding a bright, citrusy note. Serve it straight from the pan for a dramatic presentation that’s sure to impress.
Goya Mojo Criollo Grilled Pineapple
Gracefully glazed with the vibrant flavors of Goya Mojo Criollo, this grilled pineapple transforms into a succulent masterpiece, perfect for elevating your summer barbecues or adding a tropical twist to your dessert table.
Ingredients
- 1 whole pineapple, peeled and sliced into rings
- A generous 1/2 cup of Goya Mojo Criillo
- A couple of tablespoons of honey
- A splash of fresh lime juice
- A pinch of salt
Instructions
- Preheat your grill to a medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- In a small bowl, whisk together the Goya Mojo Criollo, honey, lime juice, and salt until well combined. This marinade will not only add flavor but also help caramelize the pineapple beautifully.
- Brush both sides of the pineapple rings with the marinade, reserving a little for basting during grilling.
- Place the pineapple rings on the grill. Cook for about 3-4 minutes on each side, or until you see those coveted grill marks and the edges start to caramelize.
- Halfway through grilling each side, baste the pineapple with the remaining marinade to enhance the flavor and moisture.
- Once grilled to perfection, remove the pineapple from the grill and let it rest for a minute before serving to allow the juices to redistribute.
Now, the grilled pineapple boasts a smoky sweetness with a tangy kick from the Mojo Criillo, making it irresistibly juicy. Serve it as is for a light dessert, or get creative by topping it with a scoop of vanilla ice cream and a drizzle of the leftover marinade for an extra flavor punch.
Conclusion
These 18 Spicy Goya Mojo Criollo recipes offer a vibrant twist to your meals, blending bold flavors with simplicity. Tantalize your taste buds and bring a dash of excitement to your kitchen. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the spice with friends by pinning this article on Pinterest. Happy cooking!
