Recipe Time: Mofongo
Hey friends,
I hope you enjoy this recipe. My mom makes an amazing mofongo recipe with shrimp creole. I also love it with stewed beef.
Traditional Puerto Rican Mofongo
Prep Time:
20 minutes Cook Time: 30 minutes
Total Time: 50 minutes Servings: 4
Ingredients:
Four green plantains peeled and cut into 1-inch pieces
Vegetable oil for frying
Four cloves garlic, minced
1/2 cup pork cracklings (chicharrón) or cooked bacon, crumbled
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup chicken broth (optional)
Fresh cilantro, chopped (for garnish, optional)
Instructions:
Preparing the plantains: Fill a large bowl with cold water and add a tablespoon of salt. Peel the plantains and cut them into 1-inch thick slices. Soak the plantain pieces in the salted water for 15 minutes. Drain the plantains and pat them dry with a clean paper towel.
Frying the plantains: In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the plantain pieces to the hot oil, working in batches to avoid overcrowding. Fry the plantains for 7-10 minutes or until they are golden brown, turning occasionally for even cooking. Remove the plantains from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Making the garlic and pork mixture: In a mortar and pestle (pilón) or a small bowl, combine the minced garlic, crumbled pork cracklings or bacon, salt, and black pepper. Crush the ingredients together until they form a coarse paste.
Mashing the plantains: Add a few fried plantain pieces to the mortar with the garlic and pork mixture. Mash the plantains with the mixture using a pestle or a fork, incorporating the flavors evenly. If the mixture is too dry, add a little chicken broth to help with the mashing process. Repeat this step until all the plantains are mashed and combined with the garlic and pork mixture.
Serving the mofongo: Divide the mixture into four equal portions and shape each into a small mound or bowl using your hands or pressing it into a small greased ramekin or cup. Invert the ramekin onto a serving plate to release the mofongo. Garnish with fresh cilantro, if desired, and serve immediately.
Note: Mofongo is best enjoyed fresh and warm. You can also serve it with a side of Puerto Rican-style stewed chicken, shrimp, or any other protein you choose.
Enjoy!
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