Mofongo

Popular in Puerto Rico, Mofongo is made of green mashed plantains, garlic, oil, and “Chicharron” pork cracklings. It is traditionally served with other amazing dishes like chicken, soup, or seafood. My favorite one is with shrimp in sauce, but Mofongo can be enjoyed alone with garlic sauce, olive oil, or our famous mayo-ketchup!

Like many other amazing dishes made in Puerto Rico, this is one of the most popular because you can enjoy it alone, with soups, meat, or seafood. You will find a variety of recipes on the web.

In my home, I make this often with meat or seafood. I always make “Mojito” garlic sauce and drizzle on top of the Mofongo. I also make a garlic cheese sauce if I’m planning to eat alone with no side and drizzle on top.

You can also leave it in the mortar and drizzle any sauce you love.

Enjoy!

Here is my Recipe!

Ingredients

2 green plantains

1 lb of chicharrón (crunchy pork skin) if you like

2 garlic cloves, mashed

3 teaspoons of olive oil

2 cups frying oil

(salt and pepper) to taste or adobo

Instructions

Peel the plantains, cut them into 1-inch slices, soak them in salty water for 15 minutes, drain them, and dry them before putting them on the hot skillet with oil.

Start by heating your oil in a heavy deep frying pan over medium heat.

Fry them for about 6 to 8 minutes at medium heat or until they turn golden brown. Make sure to turn them in. Do not brown them too much, so they are easy to mash. Stick a fork in them to check if they are done.

Add the plantains to the mortal with some mashed garlic, adobo, or salt and olive oil so it won’t be that dry and pieces of chicharrón (optional) to the mortal.

Start mashing them and mold them into the shape of a half sphere. Serve hot with garlic sauce or your favorite meat.

Enjoy!

Tip: If the mofongo is too dry before serving you can add more olive oil, or butter (I am not a fan of butter on my Mofongo) but you can try it.