Holy Cow! Vegan Recipes

Easy, tasty vegan recipes

You are here: Home | Vegan Mexican Recipes | Mojo de Ajo

Mojo de Ajo

By Vaishali | Updated on | Posted on | 15 Comments

Jump to Recipe Print Recipe

Mojo de AjoFew recipes have made me as excited and eager to get into the kitchen and start peeling four nail-burning heads of garlic as when I saw Rick Bayless stir up some garlic-gold alchemy on public television with his Mojo de Ajo.

Mojo de Ajo, which apparently translates into a bath of garlic, is a traditional Mexican dish with infinitely delicious possibilities, and you can see why. Think of a ton of spicy garlic drowned in fruity olive oil and then kissed alive by tangy lemon juice. It’s magic.

Mojo de Ajo is great on almost anything: drizzle a few drops on toast or a salad, stir it into pasta, even toss some root vegetables in it and roast them. And of course, there’s a plethora of Mexican dishes you can add it to for some extra mojo at the dinner table.

So here it is, Rick Bayless’s incredible Mojo de Ajo, which I used today to spice up an extra-special dish of penne with herbs and roasted mushrooms. It was worth firing up the oven on a near-100-degree day.

Enjoy!

Dip these vegan sourdough pretzels into the mojo. Or use it to make these garlicky roasted brussels sprouts.

Print Recipe

Mojo de Ajo

Rick Bayless's Mojo de Ajo
Course: Condiment
Cuisine: Mexican
Author: Vaishali

Ingredients

  • 4 heads of garlic , peeled (place a large chef's knife on each pod of garlic and smack it with the heel of your hand to get the papery skin off more easily)
  • 2 cups olive oil
  • 1 tsp salt
  • 1/2 cup lemon juice

Instructions

  • Place the garlic in an 8-inch-square glass baking dish and pour the olive oil over it. Add salt and stir well.
  • Place the dish in a 325-degree oven and bake 45 minutes.
  • Add the lemon juice and bake for another 20 minutes for the flavors to infuse.
  • Remove, mash the garlic with a fork or potato masher, cool, and pour it all into an air-tight glass jar. The mojo de ajo keeps for at least three months in a refrigerator.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

About Vaishali


I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Follow me on Pinterest, Facebook and Instagram, and read more about me here.

Comments

  2. Sanjeeta kk says

    June 21, 2010 at

    Thanks for sharing. I am always on a look out for garlic recipes. A superfood and natural medicinal magic pearls. This one can stay for long I suppose.

    Reply

  3. Miri says

    June 21, 2010 at

    Wow – this makes me want to pack up from work and go home to make it!!! This must taste really great.

    Thanks

    Reply

  5. Allyson says

    June 21, 2010 at

    Yes! This sounds really good… I can’t wait to make it…and then put it in and on everything. Thank you for sharing!

    Reply

  7. Amey says

    June 21, 2010 at

    wow, that sounds great! I pretty much can’t ever get enough garlic. I haven’t explored Rick Bayless’ recipes, but I have been meaning to… sounds like he has so many great ideas. thanks for sharing this!

    Reply

  12. Zengirl @ Heart and Mind says

    June 22, 2010 at

    Vaishali,

    I love Rick Bayless’s program, Mexico, one plate a time. Although I do not get to see much lately. This recipe I did not know.

    I love garlic, onions and all, so this might be just yummy enough to make it for me. Thanks for sharing.

    Reply

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares