Prep. time: 10 minutes
Soaking time: 15 minutes
Cooking time: 12 minutes
Mofongo is pure Puerto Rican soul food made with fried mashed green (not ripe) plantains, stuffed with pork meat, seafood, chicken or chicharrón.
Chicharron: fried pork belly cut in small pieces or bacon bits
Step by step:
1. Peel the plantains and cut into 3.75 cm / 1 1/2-inch slices. Soak in salted water for 15 minutes.
2. Drain and dry on a paper towel.
3. Fry the slices in oil in a skillet set over medium-low heat until they turn light brown, being sure to turn them half-way through the cooking time. Do not brown them too much, so they are easy to mash. Pierce with a fork to check for doneness.
4. Remove from the skillet and keep warm. Repeat the process with the remaining slices.
5. Mash the plantains in a mortar, gradually incorporating the olive oil, to obtain a consistency that is neither too soft nor too hard so that it can be molded.
6. Add the mashed garlic and pieces of chicharrón.
7. Divide the purée into 4 portions. Mold each one into a half sphere using your hands or a small bowl.
Serve hot with a small bowl of chicken broth as a side dish or a main dish.
Photos: Courtesy of Pillsbury / Que Rica Vida:
Recipe adapted from the original recipe published on Que Rica Vida with their kind authorization
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