20 Spicy Goya Mojo Criollo Recipes Delicious

Spice up your kitchen routine with our sizzling roundup of 20 Spicy Goya Mojo Criollo Recipes! Whether you’re craving a quick weeknight dinner or planning a festive feast, these vibrant, flavor-packed dishes are sure to delight. From zesty marinades to bold main courses, we’ve got your taste buds covered. Dive in and discover your next favorite meal—your palate will thank you!

Goya Mojo Criollo Marinated Grilled Chicken

Unlock the vibrant flavors of the Caribbean with this simple yet bold grilled chicken recipe. Perfect for summer BBQs or a quick weeknight dinner.

Ingredients

• Chicken thighs – 4
• Goya Mojo Criollo – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. In a large bowl, combine chicken thighs with Goya Mojo Criollo. Ensure each piece is fully coated. Marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
2. Preheat grill to medium-high heat, about 375°F. Brush the grill grates with olive oil to prevent sticking.
3. Remove chicken from marinade, letting excess drip off. Season both sides with salt.
4. Place chicken on the grill. Cook for 6 minutes on the first side without moving to get a good sear.
5. Flip chicken. Cook for another 6 minutes or until internal temperature reaches 165°F.
6. Let chicken rest for 5 minutes before serving to retain juices.

Flavor-packed with a slightly charred exterior and juicy interior, this chicken pairs wonderfully with a side of black beans and rice. Try slicing it over a fresh salad for a lighter option.

Goya Mojo Criollo Shrimp Skewers

Just when you thought shrimp couldn’t get any better, these Goya Mojo Criollo Shrimp Skewers come along. They’re quick, flavorful, and perfect for any gathering.

Ingredients

• Shrimp – 1 lb
• Goya Mojo Criollo – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Wooden skewers – 8

Instructions

1. Soak wooden skewers in water for 30 minutes to prevent burning.
2. Preheat grill to medium-high heat (400°F).
3. Peel and devein shrimp, leaving tails on for presentation.
4. In a bowl, mix shrimp with Goya Mojo Criollo, olive oil, and salt. Marinate for 15 minutes.
5. Thread shrimp onto skewers, about 4-5 per skewer.
6. Grill skewers for 2-3 minutes per side, until shrimp are pink and opaque.
7. Let rest for 2 minutes before serving to allow juices to redistribute.

Lightly charred edges give way to juicy, citrusy shrimp with every bite. Serve over a bed of rice or with a side of grilled vegetables for a complete meal.

Goya Mojo Criollo Pork Chops

Absolutely delicious, these Goya Mojo Criollo Pork Chops bring a zesty, garlicky flavor to your dinner table with minimal effort.

Ingredients

• Pork chops – 4
• Goya Mojo Criollo – 1 cup
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Marinate pork chops in Goya Mojo Criollo for at least 2 hours, or overnight for deeper flavor.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Remove pork chops from marinade, letting excess drip off, and season both sides with salt.
4. Sear pork chops for 4-5 minutes per side, or until golden brown and internal temperature reaches 145°F.
5. Rest pork chops for 3 minutes before serving to allow juices to redistribute.

Perfectly juicy with a crispy exterior, these pork chops are bursting with citrus and garlic notes. Serve over rice or with a side of black beans for a complete meal.

Goya Mojo Criollo Beef Fajitas

Zesty flavors meet quick cooking in this Goya Mojo Criollo Beef Fajitas recipe. Perfect for a weeknight dinner that doesn’t skimp on taste.

Ingredients

• Beef skirt steak – 1.5 lbs
• Goya Mojo Criollo – 1 cup
• Bell peppers – 2, sliced
• Onion – 1, sliced
• Olive oil – 2 tbsp
• Flour tortillas – 8

Instructions

1. Marinate the beef skirt steak in Goya Mojo Criollo for at least 30 minutes, or overnight for deeper flavor.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the marinated beef to the skillet, reserving the marinade. Cook for 4 minutes per side for medium-rare, or until desired doneness. Tip: Do not overcrowd the skillet to ensure proper searing.
4. Remove the beef from the skillet and let it rest for 5 minutes before slicing against the grain.
5. In the same skillet, add the sliced bell peppers and onion. Cook for 5 minutes, or until softened. Tip: Add a splash of the reserved marinade for extra flavor.
6. Slice the beef into thin strips and return to the skillet with the vegetables. Cook for 1 minute to combine flavors.
7. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them warm by wrapping in a clean kitchen towel.
8. Serve the beef and vegetable mixture on the warm tortillas.

Aromatic and vibrant, these fajitas boast a perfect balance of tangy and savory. Try topping with fresh cilantro and a squeeze of lime for an extra zing.

Goya Mojo Criollo Fish Tacos

Kick off your taco night with these zesty Goya Mojo Criollo Fish Tacos, a quick fix for vibrant flavors.

Ingredients

– Goya Mojo Criollo – 1 cup – White fish fillets – 1 lb – Corn tortillas – 8 – Cabbage – 2 cups, shredded – Lime – 1, cut into wedges

Instructions

1. Marinate the fish fillets in Goya Mojo Criollo for 30 minutes in the fridge. Tip: Ensure the fish is fully submerged for even flavor. 2. Heat a skillet over medium-high heat. Add the marinated fish, cooking for 4 minutes per side until flaky. Tip: Don’t overcrowd the skillet to get a good sear. 3. Warm the tortillas in a dry skillet for 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm and pliable. 4. Assemble tacos by placing fish on tortillas, topping with shredded cabbage, and a squeeze of lime. Bold flavors and crisp textures make these tacos a standout. Serve with extra lime wedges for a tangy punch.

Goya Mojo Criollo Vegetable Stir Fry

Kickstart your meal prep with this vibrant Goya Mojo Criollo Vegetable Stir Fry. It’s a quick, flavorful dish that brings a punch of citrus and garlic to your table.

Ingredients

• Goya Mojo Criollo – ½ cup
• Vegetable oil – 2 tbsp
• Broccoli florets – 2 cups
• Red bell pepper, sliced – 1 cup
• Carrots, julienned – 1 cup

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add broccoli florets to the skillet. Stir-fry for 3 minutes until bright green but still crisp.
3. Toss in red bell pepper and carrots. Continue stir-frying for another 2 minutes.
4. Pour Goya Mojo Criollo over the vegetables. Stir well to coat evenly.
5. Cook for an additional 2 minutes, stirring constantly, until vegetables are tender-crisp and sauce is slightly reduced.

Now, this stir fry boasts a perfect crunch with a zesty, garlicky sauce clinging to every bite. Serve it over quinoa for a hearty meal or alongside grilled chicken for extra protein.

Goya Mojo Criollo Grilled Corn

Ready to elevate your corn game? This Goya Mojo Criollo Grilled Corn brings bold flavors with minimal effort.

Ingredients

• Corn – 4 ears
• Goya Mojo Criollo – ½ cup
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat grill to 400°F.
2. Husk corn and remove silk.
3. Brush corn with Goya Mojo Criollo, ensuring even coverage.
4. Place corn on grill. Cook for 10 minutes, turning every 2 minutes for even charring.
5. Mix butter and salt in a small bowl. Tip: Soften butter for easier mixing.
6. Remove corn from grill. Immediately brush with butter mixture. Tip: Butter melts best on hot corn.
7. Serve immediately. Tip: For extra zest, drizzle additional Goya Mojo Criollo before serving.

Perfectly charred with a tangy, buttery finish, this corn steals the show. Try it alongside grilled meats or as a standalone snack.

Goya Mojo Criollo Potato Salad

Here’s a twist on classic potato salad with bold Goya Mojo Criollo flavors. Perfect for summer picnics or as a vibrant side dish.

Ingredients

• Potatoes – 2 lbs
• Goya Mojo Criollo – 1 cup
• Red onion – ½ cup, thinly sliced
• Salt – 1 tsp

Instructions

1. Peel and cube potatoes into 1-inch pieces.
2. Boil potatoes in salted water for 10 minutes or until fork-tender. Tip: Start with cold water to ensure even cooking.
3. Drain potatoes and let them cool for 5 minutes.
4. In a large bowl, mix potatoes with Goya Mojo Criollo and red onion. Tip: Add the Mojo Criollo while potatoes are warm to absorb maximum flavor.
5. Season with salt, mix gently. Tip: Let the salad sit for 30 minutes before serving to enhance flavors.

Bright and zesty, this potato salad offers a creamy texture with a citrusy kick. Serve it alongside grilled meats or as a standalone dish with extra Mojo Criollo drizzled on top.

Goya Mojo Criollo Black Bean Soup

Bold flavors define this Goya Mojo Criollo Black Bean Soup, a hearty dish that’s both simple and satisfying. Perfect for a quick weeknight dinner or a cozy weekend lunch.

Ingredients

– Black beans – 2 cans (15 oz each)
– Goya Mojo Criollo – ½ cup
– Chicken broth – 4 cups
– Garlic – 3 cloves, minced
– Olive oil – 2 tbsp
– Cumin – 1 tsp
– Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add minced garlic and sauté until golden, about 2 minutes. Tip: Stir constantly to prevent burning.
3. Pour in Goya Mojo Criollo, stir, and cook for 1 minute to blend flavors.
4. Add black beans (undrained), chicken broth, cumin, and salt. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20 minutes. Tip: Skim off any foam that forms on top for a clearer soup.
6. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
7. Taste and adjust seasoning if necessary, then simmer for another 5 minutes.
Smooth and velvety, this soup packs a punch with its garlicky, citrusy notes from the Mojo Criollo. Serve with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.

Goya Mojo Criollo Rice and Beans

Make this Goya Mojo Criollo Rice and Beans for a flavorful, no-fuss meal that’s ready in no time.

Ingredients

• White rice – 2 cups
• Black beans – 1 can (15 oz)
• Goya Mojo Criollo – ½ cup
• Water – 3 cups
• Salt – ½ tsp

Instructions

1. Rinse the white rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Do not lift the lid during cooking to ensure perfect steam.
4. While the rice cooks, drain and rinse the black beans.
5. After 18 minutes, remove the pot from heat and let it sit, covered, for 5 minutes. Tip: This step allows the rice to absorb any remaining moisture.
6. Fluff the rice with a fork, then gently stir in the black beans and Goya Mojo Criollo. Tip: For extra flavor, let the mixture sit covered for an additional 2 minutes before serving.

Vibrant and aromatic, this dish pairs perfectly with grilled meats or can stand alone as a hearty vegetarian option. The Goya Mojo Criollo adds a tangy kick that elevates the simple ingredients.

Goya Mojo Criollo Chicken Wings

Spice up your chicken game with these tangy, garlicky wings marinated in Goya Mojo Criollo. Perfect for grilling or baking, they’re a crowd-pleaser with minimal prep.

Ingredients

• Chicken wings – 2 lbs
• Goya Mojo Criollo – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. In a large bowl, combine chicken wings with Goya Mojo Criollo, olive oil, and salt. Tip: For deeper flavor, marinate overnight.
2. Preheat grill or oven to 375°F. Tip: If baking, line a tray with foil for easy cleanup.
3. Place wings on the grill or in the oven. Cook for 25 minutes, flipping halfway. Tip: For crispier skin, broil the last 2 minutes.
4. Check internal temperature reaches 165°F. Serve immediately.

Hearty and vibrant, these wings boast a juicy interior with a crispy, flavorful crust. Try serving over a bed of cilantro rice for a complete meal.

Goya Mojo Criollo Steak Marinade

Dive into the vibrant flavors of the Caribbean with this Goya Mojo Criollo Steak Marinade. Perfect for grilling season, it’s a foolproof way to infuse your steak with bold, citrusy garlic notes.

Ingredients

• Goya Mojo Criollo – 1 cup
• Steak – 2 lbs

Instructions

1. Place steak in a shallow dish. Pour Goya Mojo Criollo over the steak, ensuring it’s fully coated. Tip: For deeper flavor, poke small holes in the steak with a fork before marinating.
2. Cover the dish with plastic wrap. Refrigerate for at least 2 hours, or overnight for best results. Tip: Flip the steak halfway through marinating to ensure even flavor distribution.
3. Preheat grill to medium-high heat (400°F). Remove steak from marinade, letting excess drip off. Discard used marinade.
4. Grill steak for 6-7 minutes per side for medium-rare, or until internal temperature reaches 135°F. Tip: Let the steak rest for 5 minutes before slicing to retain juices.

Rich in flavor and tender in texture, this marinated steak shines when served with a side of black beans and rice. For a twist, slice it thin and toss with greens for a hearty salad.

Goya Mojo Criollo Pork Roast

Savor the bold flavors of this Goya Mojo Criollo Pork Roast, a dish that brings a Cuban twist to your dinner table with minimal effort. It’s perfect for a flavorful weeknight meal.

Ingredients

• Pork shoulder – 3 lbs
• Goya Mojo Criollo – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 325°F.
2. Rub the pork shoulder with salt evenly.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the pork until golden brown on all sides, about 3 minutes per side. Tip: Don’t skip searing; it locks in juices.
4. Pour Goya Mojo Criollo over the pork, ensuring it’s well coated.
5. Cover the skillet with a lid or aluminum foil and transfer to the oven. Roast for 2.5 hours. Tip: Baste the pork with the marinade every 30 minutes for maximum flavor.
6. Remove the cover and roast for another 30 minutes to crisp the exterior. Tip: The pork is done when it reaches an internal temperature of 145°F.
7. Let the pork rest for 10 minutes before slicing.

Carve the pork into thick slices, serving it with the reduced marinade as a sauce. The meat is succulent with a tangy, garlicky crust that pairs wonderfully with rice or plantains.

Goya Mojo Criollo Seafood Paella

You’ve got to try this Goya Mojo Criollo Seafood Paella for a vibrant, flavor-packed meal that’s surprisingly simple to make.

Ingredients

– Goya Mojo Criollo – 1 cup
– Rice – 2 cups
– Shrimp – 1 lb
– Mussels – 1 lb
– Olive oil – 2 tbsp
– Chicken broth – 4 cups

Instructions

1. Heat olive oil in a large paella pan over medium heat.
2. Add shrimp and mussels, cook until shrimp is pink and mussels open, about 5 minutes. Remove and set aside.
3. In the same pan, pour Goya Mojo Criollo and rice, stir to coat the rice evenly.
4. Add chicken broth, bring to a boil, then reduce heat to low.
5. Cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
6. Return shrimp and mussels to the pan, mix gently.
7. Cover and let sit for 5 minutes off the heat before serving.
Bold flavors and a colorful presentation make this dish a standout. Serve with a squeeze of lemon for an extra zing.

Goya Mojo Criollo Grilled Vegetables

Here’s how to bring a burst of flavor to your grill with minimal effort. Goya Mojo Criollo Grilled Vegetables are a vibrant, tangy side that steals the show.

Ingredients

• Goya Mojo Criollo – 1 cup
• Zucchini – 2, sliced
• Bell peppers – 2, sliced
• Red onion – 1, sliced

Instructions

1. Preheat grill to medium-high, 400°F.
2. In a large bowl, combine zucchini, bell peppers, and red onion with Goya Mojo Criollo. Toss to coat evenly. Tip: Let vegetables marinate for 10 minutes for deeper flavor.
3. Place vegetables on the grill. Cook for 5 minutes per side. Tip: Use a grill basket to prevent small pieces from falling through.
4. Remove from grill when vegetables are charred and tender. Tip: A fork should easily pierce the zucchini.

Fresh off the grill, these vegetables are smoky with a citrusy punch. Serve them atop quinoa or alongside grilled chicken for a complete meal.

Goya Mojo Criollo Chicken Quesadillas

Vibrant flavors meet simplicity in this dish. Perfect for a quick lunch or dinner, it’s a crowd-pleaser.

Ingredients

• Chicken breast – 1 lb
• Goya Mojo Criollo – ½ cup
• Flour tortillas – 4
• Shredded cheese – 2 cups
• Vegetable oil – 1 tbsp

Instructions

1. Marinate chicken breast in Goya Mojo Criollo for 30 minutes in the fridge.
2. Heat vegetable oil in a skillet over medium-high heat (350°F).
3. Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F. Tip: Let chicken rest for 5 minutes before slicing to retain juices.
4. Slice chicken thinly against the grain.
5. Place a tortilla in a clean skillet over medium heat.
6. Sprinkle ½ cup cheese on half of the tortilla.
7. Add sliced chicken on top of the cheese.
8. Fold tortilla over and press lightly. Tip: Use a spatula to press down for even cooking.
9. Cook for 2-3 minutes per side until golden brown and cheese melts.
10. Repeat with remaining tortillas. Tip: Keep cooked quesadillas warm in a 200°F oven while preparing the rest.

Kick up the flavor by serving with a side of extra Goya Mojo Criollo for dipping. The quesadillas are crispy on the outside, with juicy, flavorful chicken inside. Try adding avocado slices for a creamy contrast.

Goya Mojo Criollo Beef Kebabs

Here’s a quick way to bring bold flavors to your grill with minimal fuss. Goya Mojo Criollo Beef Kebabs are a no-marinate-needed solution for busy weeknights.

Ingredients

• Beef sirloin – 1.5 lbs, cut into 1-inch cubes
• Goya Mojo Criollo – 1 cup
• Bell peppers – 2, cut into 1-inch pieces
• Red onion – 1, cut into 1-inch pieces

Instructions

1. Preheat grill to medium-high, 375°F to 400°F.
2. Thread beef, bell peppers, and onion onto skewers, alternating ingredients.
3. Brush kebabs generously with Goya Mojo Criollo on all sides.
4. Grill kebabs for 10-12 minutes, turning every 3 minutes for even char.
5. After final turn, brush with additional Mojo Criollo and grill for 1 more minute.

Serve these kebabs straight off the grill for maximum juiciness. The Mojo Criollo caramelizes slightly, adding a sweet and tangy crust to the tender beef. Pair with a simple cilantro lime rice for a complete meal.

Goya Mojo Criollo Shrimp and Grits

Goya Mojo Criollo Shrimp and Grits brings a zesty twist to a Southern classic. Get ready for a flavor-packed meal that’s easy to whip up.

Ingredients

• Grits – 1 cup
• Water – 4 cups
• Salt – ½ tsp
• Butter – 2 tbsp
• Shrimp – 1 lb
• Goya Mojo Criollo – ½ cup
• Garlic – 2 cloves, minced

Instructions

1. Bring water to a boil in a medium saucepan. Tip: Use a heavy-bottomed pan to prevent sticking.
2. Stir in grits and salt. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
3. Remove grits from heat. Stir in butter until melted. Cover and set aside.
4. Heat Goya Mojo Criollo in a large skillet over medium heat. Add minced garlic. Cook for 1 minute until fragrant.
5. Add shrimp to the skillet. Cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp for even cooking.
6. Serve shrimp over warm grits. Drizzle with extra Mojo Criollo from the skillet. Tip: Garnish with fresh cilantro for a pop of color.

Yummy, the shrimp are juicy with a tangy kick, while the grits are creamy and comforting. Try serving with a side of avocado slices for a cool contrast.

Goya Mojo Criollo Pulled Pork

Here’s how to make Goya Mojo Criollo Pulled Pork that’s bursting with flavor and falls apart tender.

Ingredients

• Pork shoulder – 4 lbs
• Goya Mojo Criollo – 1 bottle (16 oz)
• Salt – 1 tbsp
• Black pepper – 1 tsp

Instructions

1. Preheat oven to 300°F.
2. Season pork shoulder evenly with salt and black pepper.
3. Place pork in a large baking dish and pour Goya Mojo Criollo over it, ensuring it’s fully coated. Tip: For deeper flavor, marinate overnight in the fridge.
4. Cover dish tightly with aluminum foil and bake for 4 hours. Tip: Check at 3 hours to ensure moisture levels; add a splash of water if needed.
5. Remove foil and bake for another 1 hour to slightly crisp the exterior.
6. Transfer pork to a large bowl and shred with two forks. Tip: Reserve the cooking juices to mix back into the pork for extra moisture.

Amazingly tender with a citrusy garlic punch, this pulled pork is perfect for tacos, sandwiches, or over rice. The crispy edges add a delightful texture contrast.

Goya Mojo Criollo Grilled Salmon

Absolutely perfect for a quick yet flavorful dinner, this Goya Mojo Criollo Grilled Salmon brings a zesty twist to your weeknight meals.

Ingredients

• Salmon fillets – 4 (6 oz each)
• Goya Mojo Criollo – ½ cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Brush salmon fillets lightly with olive oil on both sides.
3. Season salmon with salt evenly.
4. Pour Goya Mojo Criollo over salmon, ensuring each fillet is well coated. Let marinate for 10 minutes at room temperature.
5. Place salmon on the grill, skin side down. Grill for 4 minutes without moving to get a good sear.
6. Flip salmon carefully. Grill for another 3-4 minutes until the internal temperature reaches 145°F.
7. Remove from grill. Let rest for 2 minutes before serving.

Here’s the deal: the salmon comes out juicy with a slightly charred exterior. The Goya Mojo Criollo adds a bright, garlicky flavor that’s irresistible. Try serving it over a bed of cilantro lime rice for a complete meal.

Conclusion

We hope this roundup of 20 Spicy Goya Mojo Criollo recipes inspires your next kitchen adventure! Each dish offers a unique way to enjoy the vibrant flavors of Mojo Criollo, perfect for spicing up your meals. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!