Mojo picón is one of the many delicious Spanish sauces that makes Ibérico sing. Most commonly served in the Canary Islands with tiny salt-baked potatoes, mojo picón’s smoky flavors (or mojo rojo) are also the perfect accompaniment to pork. 

Recipe for Basted Ibérico Denver "Presa" Steak with Red Mojo Picón

Ingredients

• 1 21-28 oz. Campo Grande Presa
• 1 teaspoon cumin seeds
• 8 garlic cloves, chopped
• 2 red chilis, deseeded and chopped 
• 1 teaspoon smoked paprika
• 4 Tablespoons sherry vinegar 
• ¾ cup extra-virgin olive oil, plus more for cooking
• Salt
• Flaky finishing salt 

Preparation

1. Toast cumin seeds in a small dry skillet over medium heat until fragrant, about 30 seconds, swirling to keep them from burning. 
2. Using a mortar and pestle, grind the cumin seeds into a powder. Add garlic, chili, and a pinch of salt and mash until you have a fine paste. Mash in the paprika and mix in the vinegar until well combined. 
3. Slowly drizzle in the olive oil while you continue to stir, mixing until you have a paste about the consistency of pesto. You can always add a few teaspoons of water if the sauce is too thick. Set the mojo picón aside
4. Trim the Presa and season with salt. 
5. Heat a drizzle of olive oil in a medium pan and cook Presa for 5 minutes on each side. Once cooked, remove from the skillet and let rest for a few minutes before slicing. 
6. To serve, spoon a good dollop of mojo picón onto a plate and place the Presa on top. Garnish with a sprinkle of flaky finishing salt. ¡Buen provecho!