A Taste of Havana Cuban Mojo Criollo Garlic Marinade

In a mortar and pestle, crush the minced garlic, salt, and black peppercorns into a paste.

Transfer the garlic paste to a bowl and whisk in the sour orange juice, olive oil, dried oregano, and ground cumin until well combined.

Use immediately as a marinade for pork, chicken, or vegetables, or store in an airtight container in the refrigerator for up to one week.

For best results, marinate your chosen protein for at least 4 hours, or overnight, before cooking.