Puerto Rican
Mofongo
Prep time: 15 mins | Cook time: 20 mins | Serves: 2-3
Ingredients
• 3 Large Green Plantains
• 4-6 Garlic Cloves (or listen to your ancestors)
• 1/2 Cup of Pork Cracklings (Pork Rinds)
• 1/4 Cup of Chicken Broth
• Frying oil of your choice
• Salt
• Olive Oil (to taste)
Instructions
Step. 1 Prep the Plantains:
Peel the green plantains and cut them into 1-inch rounds. Soaking them in salted water for 15-20 minutes helps to prevent browning and adds a hint of salty flavor, but not necessary. If soaked make sure to pat them absolutly dry.
Step. 2 Light Frying:
Warm up oil to medium heat (350°F / 175°C). Fry the one inch plantain rounds until they are golden yellow. Fully submerge plantains for even frying. Be careful to not fry them completely to a brown color or crispy. They should be soft enough to mash. Scoop plantains out and drain on paper towels or grease rack.
Step. 3 Mash'em (With a Pilón):
In a pilón (wooden mortar and pestle), crush the garlic cloves with a pinch of salt and a drizzle of olive oil. You are looking for mashed garlic, similar to minced garlic. Keep the mashed garlic in the pilón.
Step. 4 The Build Up:
Add a few pieces of the fried plantains to the mortar a little at a time. Mash them into the previously prepared garlic paste. Add some crushed pork rinds (Chicharrón) and a tablespoon of chicken broth as you go to keep it moist. Be careful to not fully soak the the mix.
Step. 5 Almost Done:
Continue mashing until it's well combined but still has some texture. Think chunky mashed potatoes. Use a small bowl or the pilón itself to mold the mixture into a half-sphere or ball.
Tips for Authenticity
Texture Is Key
If the mofongo feels too dry or "choke-y," add an extra splash of warm chicken broth. It should be firm but moist.
The Chicharrón
If you can’t find store bought pork rinds, fried bacon bits will work in a pinch, though do not do this around Island Born Boricuas, they'll never let you live it down.
The Pilón
If you don't own a mortar and pestle, you can use a bowl and a potato masher, but you'll have to work a little harder to get the flavors properly integrated without over mashing the plantains.
Serving & Presentation
It is traditionally served with a side of chicken broth (to pour over before eating) or openly stuffed with chicken or garlic shrimp poking from the top.