Mofongo
It all begins with an idea.
When you talk about Puerto Rican cuisine, you need to talk about mofongo! It is a traditional Puerto Rican dish made primarily from fried green plantains that are mashed together with garlic, pork cracklings (chicharrón), and olive oil or butter. The mixture is usually formed into a ball or mound and can be served on its own or stuffed with different fillings like shrimp, chicken, beef, crab, or vegetables.
It’s hearty, garlicky, and savory — often paired with a broth or sauce on the side to keep it moist. Check out my salsa criolla recipe to pair with this mofongo.
Yield: 2 mofongos
Ingredients:
2 green plantains (you can use ripe ones for a sweet and salty mofongo!)
Oil for frying plantains
2 garlic cloves
3 tablespoons butter
¼ cup crushed chicharron (pork rinds) , if vegetarian or diet restricted, you can substitute for plantain chips
Procedure:
Peel the plantains and cut into approximately 1-inch-thick discs.
Fry the plantain slices in plenty of oil over high heat until they are golden. After fried, sprinkle some salt.
While the plantains are frying, in a mortar and pestle, pilon, or bowl, add the butter and the garlic and mash until well combined.
Then add the fried plantains and the chicharron or plantain chips, mash and mix until well combined.
Check for seasoning.
When your mofongo is ready, stuff with your choice of protein. You can sprinkle some cilantro (optional)