Mofongo

🧂 Ingredients

• 4 Green plantains(Ensure they are firm and green, not yellow or ripe.)
• 1 cup Pork cracklings(Also known as chicharrón. You can buy these pre-made or make your own.)
• 8 cloves Garlic(Minced or finely grated for best flavor distribution.)
• 60 ml Olive oil(Extra virgin olive oil is recommended for flavor.)
• 1 cup Chicken broth(Warm, for serving. Beef or vegetable broth can be substituted.)
• for frying Vegetable oil or Lard(Enough to fill your pot about 2-3 inches deep. Lard adds extra flavor.)
• to taste Salt(For seasoning the plantains during frying.)

👨‍🍳 Instructions

1. 1

   Prepare the plantains: Peel the green plantains and cut them into 1-inch thick rounds. Score the cut sides of each round with a knife, making shallow crisscross patterns. This helps them cook evenly.

   ⏱️ 5 minutes
2. 2

   Fry the plantains: Heat about 2-3 inches of vegetable oil or lard in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches approximately 175°C (350°F). Carefully add the plantain pieces in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes per side, or until they are lightly golden and slightly softened, but not fully cooked through. They should still be firm.

   ⏱️ 15 minutes
3. 3

   Drain and lightly flatten: Remove the partially fried plantains from the oil and drain them on paper towels. While still warm, gently flatten each piece using the bottom of a glass or a small plate. This creates more surface area for the next frying stage.

   ⏱️ 3 minutes
4. 4

   Second fry: Return the flattened plantains to the hot oil (maintain temperature around 175°C/350°F). Fry for another 2-3 minutes, or until they are golden brown and crispy. This second fry ensures they are cooked through and have a good crunch.

   ⏱️ 5 minutes
5. 5

   Prepare the garlic-oil mixture: While the plantains are frying for the second time, mince the garlic cloves and place them in a traditional pilón (mortar and pestle) or a sturdy bowl. Add the olive oil and a pinch of salt. Mash and mix until you have a fragrant paste. If using a bowl, use the back of a spoon or a muddler.

   ⏱️ 5 minutes
6. 6

   Mash the mofongo: Drain the second-fried plantains on paper towels. Working in batches if necessary, add the hot, crispy plantains to the pilón (or bowl) with the garlic-oil mixture. Add the pork cracklings (chicharrón). Mash and pound everything together using the pestle (or muddler/spoon) until you achieve a chunky, cohesive mixture. Be careful not to over-mash; you want some texture from the plantains and cracklings.

   ⏱️ 7 minutes
7. 7

   Shape and serve: Using slightly damp hands or a small bowl, form the mashed mixture into individual dome shapes or balls. Place the mofongo domes on serving plates. Gently warm the chicken broth. Ladle the hot broth over and around each mofongo just before serving. The broth will help moisten the mofongo and meld the flavors.

💡 Pro Tips

• ✓For best results, use firm, green plantains. Ripe plantains will be too sweet and soft.
• ✓Don't over-mash the plantains. A slightly chunky texture is desirable and traditional.
• ✓A traditional pilón (mortar and pestle) is highly recommended for authentic texture and flavor, but a sturdy bowl and muddler can be used as an alternative.
• ✓The warm broth is crucial for moistening the mofongo and preventing it from becoming too dry.
• ✓Adjust the amount of garlic and olive oil to your preference.

🔄 Variations

• Mofongo Relleno: Stuff the formed mofongo with a filling of sautéed shrimp, chicken, or pork.
• Vegetarian Mofongo: Omit the pork cracklings and use vegetable broth. Consider adding toasted nuts for crunch.
• Mofongo Salad: Serve crumbled mofongo over a bed of lettuce with a vinaigrette.

🥗 Nutrition

Per serving