-   RECIPES  -

Arroz Con Pollo

by Chef Danie (@chefdanie)



  • 1 ½ to 2 lbs of chicken quarters (legs & thighs, with skin)

  • 1 cup La Lechonera Mojo Criollo (regular or natural)

  • 2 teaspoons of olive oil

  • 1 small jalapeño, diced

  • 1 red bell pepper, diced

  • 3 large garlic cloves, minced or paste

  • 1 tablespoon ground cumin

  • 2 cubes of chicken bouillon

  • 1 pinch of saffron

  • 2 tablespoons of adobo seasoning

  • 1 tablespoon of paprika

  • 1 tablespoon of tomato paste

  • 1 ¼  cups of long-grain white rice

  • 2 ¼  cups of water

  • ½  cup of frozen peas

  • ½  cup of green pigeon peas

  • ¼  cup of chopped fresh cilantro (save some for garnishing)

  • lime wedges or slices (for serving) 


  • Clean chicken using a wash of water & vinegar (or lime/lemon juice) & remove any extra fat that you would not like.

  • Once washed, place the chicken into a bowl and pour in the La Lechonera Mojo Criollo Marinade. Let marinate in the fridge for a minimum of an hour (or overnight).

  • In a large skillet, heat the olive oil on medium to high heat. Once oil is hot, add the chicken pieces, skin-side down and cook for 5-7 minutes or until golden brown. Avoid overcrowding the pan, as this will steam the chicken and prevent the skin from getting crispy. Cook in batches if necessary. 
    Flip the chicken pieces and continue cooking until all sides are evenly browned. Then transfer the chicken to a large plate and let sit so that all the juices may redistribute.

  • Using the reserved fat in the pan, add the onions and bell peppers to the skillet and sauté on medium to high heat for 6 to 8 minutes (or until onions are translucent).

  • Once onions and bell peppers are cooked, add the peas, garlic, spices, jalapeño, tomato paste, and half of your cilantro to the pan. 
    Stir to combine and cook for an additional minute (or until fragrant). 

  • Stir in the rice and evenly mix with spices, onions, bell peppers, and cilantro. Continue cooking rice until it is golden brown (or fragrant) for about one minute.

  • Spread the rice mixture into an even layer and place the browned chicken pieces, along with any juices, over the rice mixture. 

  • Pour in your water and bring liquid to a high simmer (a gentle boil), cover tightly with a lid, and cook for 20 minutes or until the rice has absorbed the liquid fully and the chicken is cooked through (cooking temperature for chicken is 165 degrees Fahrenheit). 

  • [OPTIONAL] Remove lid from skillet and cover with aluminum foil and place in a preheated oven at 375 degrees for 5 minutes. Remove the foil and allow the mixture broil on high for an additional 5 minutes or so to crisp up the chicken.

  • Garnish with remaining chopped cilantro and serve with wedges of fresh lime.

Roasted Mojo Pork Shoulder



  • 1 pork shoulder 6 to 8 lbs.

  • 1 bottle of La Lechonera Mojo Criollo

  • ½ tablespoon of salt

  • ½ tablespoon of black pepper


  • Marinate: Place pork shoulder in gallon ziplock bag or marinating bowl. Pour La Lechonera Mojo Criollo in bag or bowl until it is completely covered. Place in the refrigerator and marinate overnight for best results. If you don't have time try at least 4 to 6 hours.

  • Cook: Take meat out at least 30 minutes prior to cooking. Season with salt and pepper. Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.

Steak Fajitas 




  • 1 lb flank steak, or meat of choice

  • 1 (23-oz) bottle of La Lechonera Mojo Criollo

  • 2 tablespoons olive oil

  • 1 garlic clove, finely minced

  • ½ teaspoon chili powder

  • ½ teaspoon cumin

  • ½ teaspoon hot pepper flakes

  • ½ teaspoon black pepper

  • ½ teaspoon salt

  • 8 flour tortillas (8 inch)

  • 2 small sweet green or red peppers 

  • 1 - 2 onions, enough to mix with the peppers



  • Slice steak into long thin strips.

  • Add steak strips to a large bowl. Pour La Lechonera Mojo Criollo into bowl until meat is completely inundated in the marinade and cover. Let it sit for 4 to 6 hours or as long as overnight.

  • Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.

  • Cut onions in half lengthwise and slice into strips, cut your peppers into strips.

  • In large non stick skillet over medium high heat, heat 2 tablespoons of olive oil.

  • Add onions, sweet peppers, garlic, chili powder, red pepper flakes, salt and black pepper stirring for 3-4 minutes, until veggies are softened; transfer to a bowl and set aside.

  • Add chicken or beef to skillet, cook, stirring for 4-5 minutes or until they lose their red color.

  • Return onions and peppers to skillet; stir for about one minute.

  • To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping. Usually served with Rice, your choice of beans, and lime wedge.

BBQ Mojo Ribs




  • 1 bottle of La Lechonera Mojo Criollo

  • 2 racks of baby back pork ribs (4 lbs)

  • 1 bottle of your favorite barbecue sauce



  • Remove the silver skin from the underside of the ribs by sliding your fingers under the thin membrane and pulling it off. 

  • Place ribs in a single layer in a large roasting pan.

  • Pour Mojo La Lechonera over ribs until completely covered, then cover tightly with heavy-duty foil.

  • Place the roasting pan into the oven and bake until the ribs are tender, about 1 hour & 15 minutes. 

  • Preheat the grill to medium heat. Grill the ribs on each side for 15 minutes, watching and flipping when necessary, for 30 minutes total.

  • Mix equal parts barbecue sauce and La Lechonera Mojo Criollo in a separate container in order to baste the ribs. Baste ribs with mojo barbecue mixture the last 10 minutes. (The sauce goes on at the end because it is sugar based and you don't want to burn your ribs.) 

  • Let the racks rest 5 minutes before slicing into individual ribs and serve along with extra sauce.



Mojo Chicken Flatbread 




  • 1 bottle of La Lechonera Mojo Criollo

  • 1 large flatbread or naan, or 2 small

  • 2 tablespoons extra virgin olive oil

  • ½ cup shredded mozzarella cheese (or any other favorite cheese such as goat cheese, brie or monterey jack for a spicier version)

  • 1 boneless skinless chicken breast, pounded to ½ inch thickness

  • ½ avocado, sliced or diced

  • ½ red pepper, diced

  • 1 tablespoon packed cilantro leaves, roughly chopped

  • ½ teaspoon crushed red pepper flakes (optional)

  • ½ teaspoon rock salt

  • ½ teaspoon cracked pepper



  • Marinate chicken with La Lechonera Mojo Criollo overnight or at least 4 to 6 hours. Make sure it is completely covered. Take out 30 minutes prior to cook time.

  • Preheat oven to 350 degrees. Cook your mojo marinated chicken in a pan or skillet on the stove, over medium-high heat, for about 3-4 minutes each side or until cooked through. You can also cook it on a grill if you prefer. Dice chicken and set aside.

  • Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, and red peppers. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.

  • When flatbread is finished baking, top with avocado, cilantro, crushed red pepper flakes, rock salt, and cracked black pepper. Drizzle with extra virgin olive oil and serve immediately. Add ingredients such as onions, mushroom, or mojo-bbq sauce to make it your own!

Mojo Chicken Wings 




  • 1 ½ lbs chicken wings, drummettes

  • 1 ½ tablespoon garlic salt

  • ¾ cup of La Lechonera Mojo Criollo



  • Pour mojo over wings and let it marinate 4-6 hours

  • Drain excess mojo and add garlic salt

  • Broil wings in the oven for about 20-25 minutes, or grill over medium-high for about 20 minutes until

          golden brown.


Mojo BBQ Burgers

7 to 8 servings




  • 2 ­lbs of sirloin ground beef

  • 3 tablespoons of evaporated milk

  • 1 egg, beaten

  • 2 Tablespoons of La Lechonera Mojo Criollo Marinade

  • 2 sausage chorizo

  • ⅛ teaspoon of cayenne pepper (optional)

  • ¾ cup of breadcrumbs

  • 2 cloves garlic, minced



  • Preheat grill to high. ­

  • In a large bowl, mix the ground beef, chorizo, egg, breadcrumbs*, evaporated milk, La Lechonera Mojo Criollo, cayenne pepper, and garlic using your hands. ­

  • Form mixture into 8 hamburger patties of desired thickness. ­ Lightly oil grill grate (with your choice of cooking oil) and cook burgers, undisturbed, for 5 minutes on each side (or until well done)**. 

    *If burger texture appears too soft, add more breadcrumbs until mixture reaches desired firmness.

    **For the most flavorful burgers, we recommend grilling burgers until they are medium well.

Mojo Chicken Tenders 




  • 2 pounds chicken tenderloins

  • 1 bottle of La Lechonera Mojo Criollo

  • 1½ cups all purpose flour

  • 1 heaping teaspoon salt

  • ¾ teaspoon black pepper

  • ¾ teaspoon garlic powder

  • ¾ teaspoon paprika

  • 1½ teaspoons baking powder

  • 3 tablespoons buttermilk

  • 3 - 4 cups vegetable oil, for cooking


  • Combine the chicken tenders with La Lechonera Mojo Criollo in a large ziplock bag. Seal the bag tightly and make sure chicken tenders are evenly coated with La Lechonera Mojo Criollo. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.

  • Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.

  • Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.

  • Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.

Easy Slow Cooked Mojo Pork 




  • 1 Pork Shoulder (Boston Butt) about 4 to 5 lbs.

  • 1 bottle of La Lechonera Mojo Criollo (23 oz)

  • 1 onion chopped (optional)

  • 2 cloves of garlic chopped (optional)

  • 2 tablespoons of olive oil

  • ½ tablespoon of salt

  • ½ tablespoon of black pepper

  • 8 - 10 Hawaiian rolls or rolls of your choice

  • 8 - 10 pickles (optional)

  • Barbeque Sauce (optional)



  • Season pork shoulder with salt and pepper on all sides.

  • Preheat large pan to medium high then add olive oil.

  • Brown outside of roast on all sides then remove from pan.

  • Place pork in slow cooker then add onion, garlic and pour bottle of La Lechonera Mojo Criollo on top.

  • Slow cook for 8 hours or until pork easily pulls apart.

  • Shred pork and place back in juices.

  • Toast rolls

  • If you want a little extra kick use a half barbeque sauce, half Mojo La Lechonera mixture to add to sliders.

  • Assemble sliders: Pork, pickle, sauce.

Mojo Shrimp Tacos




  • 20 medium shrimp, peeled and deveined

  • 1 bottle of La Lechonera Mojo Criollo

  • 2 tablespoons of olive oil

  • 1 tomato, seeded and chopped

  • 1 avocado, peeled, seeded and cut into chunks

  • 1 jalapeno, seeded and chopped

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 tablespoon fresh lime juice, from half a lime

  • ¼ cup loosely packed fresh cilantro leaves,

          coarsely chopped

  • 6 small flour tortillas (corn tortillas can also be used)

  • ¼ cup sour cream

  • 2 tablespoons finely chopped cilantro

  • 1 tablespoon fresh lime juice


  • To cook the shrimp: Place shrimp in a medium bowl and pour La Lechonera Mojo Criollo over them until covered. Cover and refrigerate for 30 minutes to 1 hour. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.

  • To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)

  • To assemble: Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side.



Orange Chicken & Mixed Salad




For Chicken

  • ⅔ cup of La Lechonera Naranja Agria Marinade

  • ¼ cup of honey

  • 4 large garlic cloves, minced

  • 1 tablespoon of fresh Thyme (or 1 tsp of dried Thyme)

  • 2 teaspoons of grated orange peel

  • 8 boneless chicken breast halves (skin optional)

  • 3 oranges, peeled and pits removed



  • ­Prepare grill (medium to high heat) or preheat broiler.

  • Remove chicken from La Lechonera Naranja Agria marinade (set leftover marinade aside).  ­

  • Season chicken with salt and pepper (to taste) and grill until cooked thoroughly (about 4 minutes per side).

  • Remove from heat and transfer to plate. ­ In a small saucepan, cook leftover marinade (saved from earlier) until reduced to ¼ cup for about 10 minutes.  ­

  • Cut oranges between membranes to release segments for about 10 minutes. ­  


**Chicken, reduced marinade and orange segments can be prepared 2 hours ahead of time. Cover separately and store at room temperature. Reheat La Lechonera marinade before using.


For Salad

  • 6 tablespoons of olive oil

  • ¼ cup of white wine vinegar

  • 1 shallot, minced

  • 1­ lb of mixed greens

  • 1 bell pepper (orange or yellow), thinly sliced



  • In a bowl, mix cup of La Lechonera Naranja Agria, honey, garlic cloves, minced thyme and orange peel.  ­

  • In a separate baking pan, add chicken breasts and pour marinade over the meat.

  • Cover and chill overnight (turning occasionally to ensure meat is well coated with marinade).


  • In a mixing bowl, whisk oil, vinegar, shallot, garlic clove, and remaining ¼ cup orange.

  • Add salt and pepper to taste.  ­

  • In a separate bowl, combine mixed greens, sliced bell pepper, and orange segments. ­

  • Add prepared dressing to bowl of mixed green and mix.