Block 23 Patio Special: Mojo Rojo OKC Pinchos

4
The Mojo Rojo OKC Pinchos are a Block 23 Patio special.

Mojo Rojo
 ½ cup smoked paprika
 ½ cup hot-smoked paprika
 2 tbsp ground cumin
 ½ cup garlic cloves
 810 japones chiles
 3 cups olive oil
  cup sherry vinegar
 Salt and pepper
Mojo Rojo Aioli
 1 cup mayonnaise
 1 cup mojo rojo
Yucca Chips
 12 medium yucca roots
 Cooking oil of preference
 Celery salt
 Black pepper

Mojo Rojo
1

Add smoked paprika, hot-smoked paprika, ground cumin, garlic cloves and japones chiles into a food processor or blender.

2

Add half of the oil and blitz until smooth. Add the rest of the oil and vinegar, and season to taste.

3

Blitz to combine. Put in a container and set it aside for the aioli and to marinate the skewered pinchos.

Mojo Rojo Aioli
4

Combine in a bowl and mix thoroughly.

Yucca Chips
5

Peel yucca roots.

6

Cut into 4-inch-by-6-inch pieces and slice thinly.

7

Fry slices in oil at 350 degrees until they turn brown and crispy.

8

Remove from oil and season to taste with celery salt and pepper.

OKC Pinchos
9

Cut desired meat/protein into ¾-inch-by-4-inch strips and cover as much of each skewer as possible.

10

Marinate with mojo rojo.

11

Grill until meats are cooked.

12

Serve with lime wedges and aioli.

Ingredients

Mojo Rojo
 ½ cup smoked paprika
 ½ cup hot-smoked paprika
 2 tbsp ground cumin
 ½ cup garlic cloves
 810 japones chiles
 3 cups olive oil
  cup sherry vinegar
 Salt and pepper
Mojo Rojo Aioli
 1 cup mayonnaise
 1 cup mojo rojo
Yucca Chips
 12 medium yucca roots
 Cooking oil of preference
 Celery salt
 Black pepper

Directions

Mojo Rojo
1

Add smoked paprika, hot-smoked paprika, ground cumin, garlic cloves and japones chiles into a food processor or blender.

2

Add half of the oil and blitz until smooth. Add the rest of the oil and vinegar, and season to taste.

3

Blitz to combine. Put in a container and set it aside for the aioli and to marinate the skewered pinchos.

Mojo Rojo Aioli
4

Combine in a bowl and mix thoroughly.

Yucca Chips
5

Peel yucca roots.

6

Cut into 4-inch-by-6-inch pieces and slice thinly.

7

Fry slices in oil at 350 degrees until they turn brown and crispy.

8

Remove from oil and season to taste with celery salt and pepper.

OKC Pinchos
9

Cut desired meat/protein into ¾-inch-by-4-inch strips and cover as much of each skewer as possible.

10

Marinate with mojo rojo.

11

Grill until meats are cooked.

12

Serve with lime wedges and aioli.

Block 23 Patio Special: Mojo Rojo OKC Pinchos