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Authentic Mofongo Recipe Puerto Rico, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Green plantain, pork cracklings chicharrón, garlic, and salt is all you need to make mofongo. However, there is, thankfully, more than one way to make it. Often, olive oil or chicken broth is added to moisten the mixture a bit, and sometimes a ripe plantain is used instead of a green one, while the use of either cassava, taro, eddoe, breadfruit, or a mixture of plantains and cassava instead of plantains is also quite widespread. Also, mofongo can have a seafood or a meat filling — alternatively, these can be just poured over a mofongo — in which case we are talking of mofongo relleno. The preparation starts with frying the plantain slices until golden, then mashing them in a pilón, a special mortar from Puerto Rico. Once mashed a bit, garlic, pork cracklings, and salt are added, and the mixture is mashed some more until well combined. The mixture is then shaped into a dome and typically served with fried meat on top and broth soup on the side.... Read more
Cooking tips
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method
When frying the plantains, the temperature should never be above 350°F as the plantains need to cook throughout. They should also be fried only until lightly golden otherwise they will be too dry to mash. For mashing the plantains, if you do not own a pilón, you can use a potato masher instead. The garlic should be pounded to a paste before it’s added to the plantains, unlike mofongo which should ... Read more -
serving
Serve with fried meat and broth on the side. You can also serve it with salsa criolla, a Puerto Rican tomato, onion, peppers, and garlic sauce.
Recipe variations
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Mofongo Relleno with Shrimp and Red Pepper Sauce
Ready in 35minThe following recipe is for a mofongo relleno that is served with sautéed shrimp and red pepper sauce. The mofongo is made with fried plantains and enriched with onions, bacon, and red bell pepper, seasoned with garlic, smoked paprika, and fresh cilantro.
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Mofongo Relleno de Churrasco
Ready in 1h 30minThe following recipe takes a different approach to mofongo. Mofongo is made with just cooked plantains that are mashed with garlic, salt, and broth, shaped into patties, and then pan-fried. When done, the patties are topped with a churrasco, in this case, skirt steak that's been pan-fried, then simmered in tomato sauce.
Mofongo
PREP 10min
COOK 20min
READY IN 30min
The following recipe shows how to make mofongo the traditional way, with just plantains, chicharrón, garlic, and oil.
Ingredients
4 green plantains
1 lb of chicharrón (crunchy pork skin)
3 garlic cloves, mashed
4 tsp of olive oil
2 cups frying oil
Preparation
Step 1/4
Peel the plantains and cut them into 1 ½-inch slices. Place them in salted water for 15 minutes to soak. Drain on a cloth.
Step 2/4
Fry the plantains in a 350°F oil (medium-low heat) for about 12 minutes until just golden — do not let them get very brown otherwise they won't mash well. Drain on paper towels.
Step 3/4
Mash in a mortar and pestle in batches, with some of the mashed garlic, olive oil and some chicharrón.
Step 4/4
Shape into four domes, one per each serving. Serve as is, or with broth or meat.
Other Variations
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Mofongo Relleno with Shrimp and Red Pepper Sauce
Ready in 35minThe following recipe is for a mofongo relleno that is served with sautéed shrimp and red pepper sauce. The mofongo is made with fried plantains and enriched with onions, bacon, and red bell pepper, seasoned with garlic, smoked paprika, and fresh cilantro.
-
Mofongo Relleno de Churrasco
Ready in 1h 30minThe following recipe takes a different approach to mofongo. Mofongo is made with just cooked plantains that are mashed with garlic, salt, and broth, shaped into patties, and then pan-fried. When done, the patties are topped with a churrasco, in this case, skirt steak that's been pan-fried, then simmered in tomato sauce.
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