An orange question

[dianeduane]

When out in Athy the other afternoon, we managed to score some plaintain from the local African grocery. This is a good thing, and calls for a brief swerve into something Caribbean for dinner.

So the breaded version of Cuban steak (with twice-fried plantain on the side) is on the menu. One thought, though. The recipe calls for the steak to be marinated in "sour orange juice". Other similar recipes give a workaround for faking it with orange and lime juice. No problem: we have those.

The question, though, since I have an interest in rare/unusual citrus: what's the standard source fruit for "sour orange juice" in Cuba?  A Seville, perhaps? Anybody have an idea?

 

Comments

[crissachappell.livejournal.com]

Sounds like you're making a mojo sauce (the cuban version of bbq). Make two parts orange to one part lemon and one part lime to substitute for sour orange (which used to grow in my backyard until a hurricane killed it).

--from crissa in miami