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Puerto Rican Mofongo
Prep: 10min
Total: 20min
Yield: 4
Serving Size: 1 Serving
Nutrition Facts: servingSize 1 Serving
Ingredients:
- 4 green plantains
- 1 lb of chicharrón (crunchy pork skin)
- 3 garlic cloves, mashed
- 4 teaspoons of olive oil
- 2 cups frying oil
Instruction:
- Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil.
- Fry them for about 12 minutes at medium-low heat or until they turn light brown. Make sure to turn them. Do not brown them too much, so they are easy to mash. Stick a fork in them to check if they are done.
- Remove them and mash them on a mortar. Add some mashed garlic and pieces of chicharrón.
- Once you have mashed all the plantains, mold them into the shape of half sphere using your hands or a container. Serve hot with chicken broth or your favorite meat.
How to Make Mofongo [Recipe + Video]
Learn how to make mofongo a very tasty plantain mash with pork and garlic mixed in that will become your new favorite.
Prep: 15min
Total: 50min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 659 kcal, Carbohydrate 50 g, Protein 9 g, Fat 48 g, Saturated Fat 16 g, Cholesterol 54 mg, Sodium 912 mg, Fiber 3 g, Sugar 23 g, servingSize 1 serving
Ingredients:
- 2 tablespoons olive oil
- 1 pound beef bones ([0.45 kg] any type would do)
- 1 tablespoon mashed garlic (cloves)
- 1 red onion (halved)
- 1 sprig cilantro
- 1 sprig of recao/cilantro ancho/culantro (optional)
- ¼ tsp oregano (dry, ground)
- ¾ tsp salt ((or more, to taste))
- 1 cup oil for frying ((vegetable oil))
- 4 plantain (green, unripe)
- 1 pound pork cracklings ((fried pork skin) minced )
- 4 garlic cloves (mashed (about 2 tablespoons))
- 1½ tsp salt ((or more, to taste))
- 4 plantain (green, unripe) (unpeeled)
- 1½ teaspoon salt
- ⅓ cup olive oil
- 4 garlic cloves (mashed (about 2 tablespoons))
- 1 1 pork cracklings ((fried pork skin) minced)
Instruction:
- In a large saucepan heat the olive oil over medium heat. Brown the beef being careful that it does not burn. Add the garlic and onion and stir. Pour in 4 cups of water, and add cilantro, cilantro ancho, and oregano.Boil for an hour over low heat, topping off the water every once in a while to maintain the same level.Season with salt to taste. Sieve and remove the solids.
- Place the balls into the serving plates, and garnish with the broth, that you’ll use to pour over and moisten the mofongo balls.
- Mash the plantains one by one in a mortar and pestle, adding to each plantain ¼ of the oil and garlic and ¼ of the pork cracklings while you mash and mix.Form each plantain mash into a dome, or scoop it into a bowl. Serve 4 servings of the broth – alongside each mofongo bowl – that you’ll use to pour over and moisten the mofongo balls.
Traditional Puerto Rican Mofongo (25 Minutes!)
Learn how to make homemade Puerto Rican mofongo with this quick and easy recipe – a delicious dish with green plantains, chicharrones, and lots of garlic!
Prep: 15min
Total: 25min
Yield: 2
Ingredients:
- 3 cups vegetable oil
- 3 green plantains
- 4-5 garlic cloves
- 1 cup chicharrón (crispy pork skin)
- cilantro
- lime juice or vinegar
- olive oil
- chicken broth
- camarones guisados
Instruction:
- Start by heating your oil in a heavy bottomed frying pan over medium heat. While the oil is heating, prep the plantains by peeling and slicing them into 1 inch slices.
- Once the oil is hot, gently add in the plantain slices and fry until golden brown and cooked through (about 10 minutes), making sure to move them around in the oil occasionally so they cook evenly. Once they are cooked, remove from the oil and dry on a paper towel lined plate.
- In a large bowl or mortar and pestle add the garlic cloves and chicharrón and mash (using the back of a wooden spoon if you don’t have a mortar and pestle). Add in the fried plantain slices and mash those in with the garlic and pork rinds.
- To serve, fill a small bowl with your mofongo and flip onto a plate, to get that perfect dome-like shape. Top with a blend of cilantro, vinegar, and olive oil and serve with chicken broth or camarones guisados (shrimp in red sauce).
How to Make Mofongo | Chef Zee Cooks
FAQ
What is traditional mofongo made of?
Mofongo is a popular Puerto Rican dish made with fried green plantains mashed with chicharrones (crispy pork skin) and garlic. It’s traditionally served with a red shrimp sauce (camarones guisados) or chicken broth, and makes a super delicious side dish.
What kind of food is mofongo?
Mofongo (Spanish pronunciation: [moˈfoŋɡo]) is a Puerto Rican dish with plantains as its main ingredient. Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and pestle).
Is mofongo Dominican or Puerto Rican?
Mofongo is a traditional Caribbean dish that shares roots in both The Dominican Republic and Puerto Rico. While similar, The Dominican version carries some distinct differences. The base begins with mashed green Plantains, mixed up with chicharrón (fried pork skins) and topped off with melted cheese and a garlic broth.
What does mofongo taste like?
It tends to be just as hearty and filling as mashed potatoes but with a nice subtle sweet flavor thanks to the ripe plantains. The base of the dish is a heaping portion of mashed and fried plantains.
