Description
This comforting dish from Puerto Rico features fried green plantains, chicharrons, and roasted garlic mashed together.
Ingredients
Scale
- Oil for frying plantains
- 4 green plantains, peeled and cut into 1/2 inch thick slices.
- 2 cloves of garlic, roasted
- 8 ounces chicharrones or pork cracklins roughly chopped (you can substitute crispy bacon if desired)
- Salt to taste
Instructions
- Heat the oil over medium heat to approximately 350 degrees F. Fry the plantains in batches until golden in color, about 4 to 5 minutes. Remove from oil and drain on a dish lined with paper towels.
- In a mortar and pestle or pilón, combine the fried plantains, chicharrones, and garlic, and mash together until well combined. Your mofongo will be somewhat “chunky.” Taste and add salt if needed.
- Using a small bowl as a mold (or shaping with your hands), shape the mofongo into balls. Serve in bowls with a broth, soup, or sauce of your choice.
Notes
You can use a sturdy dish and potato masher to make the mofongo if you don’t have a mortar and pestle.