Tag Archives: Garlic Mojo

Cubano Pizza with Carnitas~Testing Recipes

Recently I was asked to create a pizza with some unique toppings. Without getting too crazy, I decided to search my pantry and refrigerator for what I had on hand. I found some baked ham in the freezer, some pork tenderloin slices and all kinds of cheese. First thing that came to mind when I saw the ham and pork tenderloin was a Cubano sandwich!! I have been experimenting with adding some bicarbonate to yeast dough for and extra fluffly and airy results. So this was the perfect chance to try it out on the pizza dough recipe that I use all the time. Challenge accepted! Don’t let the fact that you don’t have a pantry full of leftovers, like me, stop you from trying this recipe. Next time you cook any kind of pork chops, tenderloin or roast, just set a pound aside. Purchase some pizza dough from your local pizzaria and precooked ham and you are all set! I just have to add that this was the best pizza dough I have ever made! Who knew??

 

Cubano Pizza with Carnitas

Cubano Pizza with Carnitas

1 pizza dough recipe with added picot (0.17 oz)
1/3 cup garlic mojo (see end of post for recipe)
1 full cup baked ham, diced
1 pound cooked carnitas. chopped small
2 dill pickle spears, sliced thin
 2 tablespoons Dijon mustard
More garlic mojo
1 1/2 cups muenster cheese, shredded
1/2 cup swiss cheese, shredded
1/4 cup Parmesan shredded
Fresh oregano for garnish

Directions

1. Grease pan, add  add a light dusting of cornmeal. Cornmeal is not listed but I did use about 1/4 cup.

2. Place dough onto pan with cornmeal and using your hands shape dough into a 12 inch pizza, thick on the edges.

3. Layer  onto the pizza the ingredients in order listed

4. Bake on bottom rack of a preheated 500 degree oven for 14 minutes. Move to middle shelf and bake for another 4 to 5 minutes. Let rest before slicing. Yields 4 servings

 

For Pizza Dough

Pizza Dough-Cubano Pizza

1 1/2 teaspoons active dry yeast
1/2 tablespoon honey
1 cup warm water, 105 degrees
3 cups all purpose flour, sifted (I used bread flour)
1 teaspoon salt
1 1/2 tablespoons olive oil

**1 (0.17) packet of Picot bicarbonate, optional

Tips~ My secret to a light and airy dough is a packet of Mexican bicarbonate Picot (0.17 oz) or you can use 1 Alka Seltzer tablet. Just make sure you crush it into a powder form before you add them to the mix. This tip provided by MarisolPink on youtube. 

Piiza Dough-Cubano Pizza

 

Cubano Pizza with Carnitas

 

Cubano Pizza with Carnitas

Cubano Pizza with Carnitas

Tips~ When you add the mojo sauce to the crust, don’t spread it out like I did or the garlic will burn under that high heat. You can still brush the crust with some extra olive oil.

Directions

1. To prepare the dough, stir and dissolve the yeast with the water and honey in a large bowl. Let stand for 10 minutes.

2. After 10 minutes. Add the salt, oil, and 1 cup of flour, stir until well combined.  Add the bicarbonate  to the flour. Gradually add in the rest of the flour until dough forms.  You may not need all the flour, especially if you sift it. I used almost all 3 cups of flour, left some for later.

3. Transfer the dough to a glass bowl that has been coated with olive oil. Cover with plastic wrap and let rise in a warm place for 40  to 60 minutes.

4. After it rises, gently punch down and knead on a lightly floured surface. Now you can divide the dough into  two to four equal parts or you can prepare one large thick crust pizza.. Knead it with your hands to form a smooth dough ball. Transfer a plate and let rise for another 20 minutes. If not going to use right away, wrap it tightly refrigerate it or freeze it for a later time.

Cubano Pizza with Carnitas

Cubano Pizza with Carnitas

 

Quick Carnitas

Quick Carnitas

1 pound cooked tenderloin, chopped small
Juice of 1 lime
1/4 cup orange juice
1/2 teaspoon oregano, crushed
1/4 teaspoon chile de arbol powder  or chipotle powder
Pepper to taste
1 tablespoon manteca or oil

 Add the pork, lime juice, orange juice, oregano, chile powder and pepper to a skillet. Cover and heat to medium. Cook until all of the liquid has evaporated, add the manteca and cook just until brown and crispy looking in most spots. Remove from heat. I did not add any salt, but you could add a pinch if you like.

 

Quick Garlic  Mojo Sauce

Quick Garlic Mojo Sauce For Pizza

1/3 cup roasted garlic or store bought roasted garlic in oil
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon oregano
Red pepper flakes, to taste
Pepper, to taste
1/2 cup olive oil
salt to taste

Add all the ingredients to the blender. Blend until smooth. Taste for salt. Flavor will improve over time so you may want to prepare it the day ahead.

Cubano Pizza with Carnitas

Grilled Chicken Tacos~ Bring on the Mojo!

Finally here is the final chicken recipe in a series of three. One pack of six chicken breast, three different recipes. For the last recipe, I used that wonderful garlic mojo that I had prepared a few weeks before.  An overnight marinade and the next day, some of the most flavorful chicken tacos. The garlic mojo recipe was adapted from Chef Rick Bayless and I wished i would have prepared a batch alot sooner. Spend an afternoon  preparing some mojo, salsa, tortillas and when the mood strikes, taco night!! Not only was it great for marinating, but I also added it to some cooked pasta for extra flavor. So here’s to another tasty chicken recipe you can add to your menu plan. The next time you come across that great sale on chicken breast, don’t pass it up. Instead, plan ahead!

Garlic Mojo Grilled Chicken

 

Garlic Mojo Grilled ChickenGarlic Mojo Grilled Chicken Tacos

Ingredients
2 boneless chicken breast, lightly pounded out until even
salt and pepper to taste
1/3 to 1/2 cup garlic mojo 

 

You will Also Need
Oil for brushing grill grates
 8 Corn or flour tortillas
Chopped cilantro
Finely chopped radishes
Lime wedges
Grilled serranos, optional

Garlic Mojo

Click onto picture above for full recipe on Garlic Mojo.



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Garlic Mojo Chicken

If the boneless chicken breast are extra large, split it in half or butterfly them. This will make for more even cooking and extra portions. 

Six Chicken Breast, Three Recipes. Garlic Mojo Chicken

Here is a picture of the six chicken breast prepped for three different recipes. You can find recipes for Dry Rubbed Grilled Chicken and Stuffed Chicken Breast right on site. Just click into search bar.

Directions

1. Season  the chicken on both sides with with salt and pepper. Place in plastic storage bag or glass dish.  Add garlic mojo and marinate overnight.

2. Remove  chicken from refrigerator 30 minutes before grilling.  While the chicken comes to room temperature, prepare your outdoor grill. Heat to medium/high.

3.  Before placing chicken on grill, brush grates with oil. Place chicken on grill and cook  6 minutes per side,  closing lid while it cooks. Remove from grill and let rest for 5 to 7 minutes before slicing. Slice against the grain. Yields up to 4 servings for tacos.

Garlic Mojo Grilled Chicken

If outdoor grilling is not your thing, cook the chicken breast on a stove top grill pan or skillet coated (pre-heated at medium heat) with a little olive oil. Sear for 5 to 6 minutes per side. If extra thick finish cooking in a preheated 350 degree F oven for an additional 10 to 13 minutes.

Garlic Mojo Grilled Chicken

The Garlic Mojo was so falvorful, all I added was some fresh lime, radishes, cilantro and grilled serrano pepper. Tasty!!

Garlic Mojo Grilled Chicken

Here are the other two recipes. Just clic onto picture to see full recipes.

Stuffed Chicken Breast

Stuffed Chicken Breast

 

Dry Rub Grilled Chicken

Dry Rub Grilled Chicken