Gluten-Free Mojo Marinade


One of my FAVORITE marinades! This can be used on Chicken, Flank Steak, or what I frequently use it for…to transform my leftover Pork into a whole new dish! It’s perfect for any Mexican dish: Tacos, Burritos, Enchiladas, Nachos, or my husband’s favorite, my Six-Layer Mojo Dip (Recipe to post soon!) Best part is, it’s 100% Gluten-free, Dairy-free, Sulfite-Free, Nut-free, and MSG-free, so EVERYONE can enjoy this one without the need of modifications. It’s wonderfully acidic, but not too overpowering, with an underlying citrus taste, that is sure to tenderize any protein!

Equipment: Blender/Food Processor


1/4 cup 100% OJ
1/4 cup Rice Vinegar (the GF brand I use is Nakano “All Natural” No Sodium No Sugar)
1/4 cup Olive Oil
1 tbsp organic Lime Juice (it is sulfite-free. If no sulfite-intolerance, any lime juice concentrate.)
4 lg cloves Garlic
2 cup chopped Cilantro
1 cup chopped Parsley
1 tsp Salt
1/2 tsp Black Pepper


Measure all liquid ingredients into your blender/food processor, then add all dry ingredients, and roughly chopped herbs. Blend well until liquid consistency is reached, then add marinade to protein. If protein is solid (steak, chicken, etc.,) season with dry ingredients (salt, pepper, etc.,) then add marinade. If protein is “pulled” see photo example below, then mix marinade into protein thoroughly. All proteins should sit in marinade at least 2 hours in refrigerator before cooking. Prepare as desired, and enjoy!!



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