Mofongo de Yuca con Chicharrón
A savory mash made from boiled yuca (cassava) and crispy pork cracklings (chicharrón), seasoned with garlic and olive oil. A hearty and flavorful alternative to traditional plantain mofongo.
🧂 Ingredients
- 1 kg Yuca (cassava)(peeled, seeded, and cut into chunks)
- 150 g Pork cracklings (chicharrón)(crushed or finely chopped)
- 4 cloves Garlic(minced)
- 4 tbsp Olive oil
- Salt(to taste)
- Black pepper(to taste)
- 100 ml Chicken broth(optional, for moisture)
👨🍳 Instructions
- 1
Place yuca chunks in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil and cook for 20-25 minutes, or until fork-tender. Drain well.
- 2
While the yuca is cooking, prepare the garlic and olive oil mixture. In a small bowl, combine minced garlic, olive oil, salt, and pepper. Let it sit to infuse.
- 3
In a large bowl or a pilón (mortar and pestle), add the hot, drained yuca. Begin mashing the yuca.
- 4
Add the crushed chicharrón to the yuca and continue mashing and mixing until well combined. The chicharrón should be incorporated throughout the yuca mash.
- 5
Gradually add the garlic-olive oil mixture to the yuca and chicharrón, mixing thoroughly. If the mixture seems too dry, add a splash of chicken broth or a little more olive oil until it reaches your desired consistency.
- 6
Taste and adjust seasoning with salt and pepper as needed.
- 7
Shape the mofongo into balls or a mound using your hands or a mold. Serve immediately.
💡 Pro Tips
- ✓Ensure the yuca is thoroughly cooked and drained to avoid a watery mofongo.
- ✓Use good quality, crispy chicharrón for the best flavor and texture.
- ✓Adjust the amount of garlic and olive oil to your preference.
🔄 Variations
- Add finely chopped cilantro for a fresh herbaceous note.
- Mix in some crumbled queso fresco for a cheesy variation.
- Serve with a side of stewed chicken or a light salad.