Brief history: In Venezuela, there are a lot of Spanish colony dating back to the 1950s in which the country was governed by the dictatorship of Marcos Perez Jimenez. At that time, Europe was going through the post war economic depression, hence many Italians, Spaniards and Portuguese immigrated to America looking for a better future. The Venezuelan Government would like to take this situation to schedule migrations, giving priority to the skilled in airline labor deficit of our economy. These migrations brought to the country, great economic development in sectors such as agriculture, animal husbandry, fishing, textile industry, spare parts, manufacture of shoes, and many more. As it is logical to think, also enriched the Venezuelan cuisine, bring consigi their culinary customs. The island mojo is one of those recipes that came to our country jointly with the Spanish migration.
Ingredients: 3 onions cut into 4 pieces 16 cloves of garlic crushed with a little bit of Salt cup oil 3 cups 1 cup parsley flakes 3 sweet chili cilantro leaves Cup vinegar 1 cup of broth from meat 1/2 teaspoon black pepper 1 teaspoon salt. 1 Teaspoon of dry red pepper (paprika) Cup grated bread. Preparation: Place the onion, garlic, cilantro, parsley in processor; grind until it forms a thick paste. Add the bread crumbs; mix until the ingredients are unified. In a not very large bowl, place the prepared earlier and add broth of meat, oil, vinegar, black pepper, salt, and ground pepper. Mix up to unify the ingredients. Put the mixture in a saucepan and cook over high heat for 12 minutes, or until it acquires a dark yellowish color and consistency thick Note: to add to the meat and chicken once served in the dish also can be used to eat with toasted bread (canaria brucheta) optionally can replace the oil by oil from extra virgin olive. A point of cumin is going very well as Variant in the preparation email us at or contact us at our website: original author and source of the article.