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Image of a wooden pilon (mortar and pestle).

Mofongo

  • Author: Roger
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

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

  1. 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.
  2. 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.
  3. 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.