📝 About This Recipe
A cornerstone of Quisqueya’s culinary heritage, Mofongo Dominicano is a soul-warming masterpiece of fried green plantains mashed with savory garlic and crunchy chicharrón. While its roots are shared across the Caribbean, the Dominican version often shines with the addition of local longaniza or a side of rich beef broth. This dish is a textural symphony—crispy on the outside, buttery-soft on the inside, and bursting with the bold, aromatic essence of fresh garlic.
🥗 Ingredients
The Plantain Base
- 4 large Green Plantains (peeled and sliced into 1-inch rounds)
- 3 cups Vegetable Oil (for deep frying)
- 1 teaspoon Salt (to taste)
The Flavor Core (The Mash)
- 6-8 pieces Garlic Cloves (peeled and crushed)
- 1 cup Pork Cracklings (Chicharrón) (crushed into small bite-sized pieces)
- 2 tablespoons Olive Oil (extra virgin preferred)
- 1 tablespoon Butter (unsalted, softened)
Protein and Broth
- 1/2 lb Dominican Longaniza (sliced into small rounds and fried until crispy)
- 2 cups Beef or Chicken Broth (kept warm for serving)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Peel the green plantains and slice them into rounds approximately 1 inch thick. Soak them in salted water for 10 minutes, then pat them thoroughly dry with paper towels to prevent oil splattering.
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2
In a deep frying pan or caldero, heat the vegetable oil over medium heat (about 325°F/165°C). You want to cook the plantains through without browning them too quickly.
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3
Fry the plantain slices in batches for about 10-12 minutes. They should be tender enough to be pierced with a fork and golden yellow, but not dark brown or crispy.
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4
While the plantains fry, use a mortar and pestle (pilón) to crush the garlic cloves with a pinch of salt and a tablespoon of olive oil until a smooth paste forms.
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5
In a separate small skillet, fry the sliced longaniza in its own fat until it is crispy and dark red. Remove and drain on paper towels.
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6
Remove the fried plantains from the oil and drain briefly. It is crucial to work with them while they are still very hot.
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7
Place 3-4 slices of fried plantain into the pilón. Add a teaspoon of the garlic paste, a tablespoon of crushed chicharrón, and a small knob of butter.
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8
Mash the ingredients together firmly. Add a splash of warm broth if the mixture feels too dry or tough; it should be moist but hold its shape.
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9
Incorporate a few pieces of the crispy longaniza into the mash, ensuring even distribution of the meat and crunch.
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10
Shape the mixture into a ball using the mortar or your hands, or press it firmly into a small bowl to mold it, then invert it onto a plate.
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11
Repeat the process for the remaining plantains and ingredients to create four individual servings.
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12
Garnish the mofongo peaks with extra chicharrón and chopped cilantro. Serve immediately while hot with a small bowl of warm broth on the side for dipping or pouring over.
💡 Chef's Tips
Always use green plantains; yellow ones are too sweet and soft for this savory texture. If you don't have a pilón, a heavy-duty bowl and a potato masher will work, though the texture will be less traditional. Don't skimp on the garlic; it is the soul of the dish, but you can sauté it briefly in oil first if you prefer a milder flavor. Keep your broth hot! Pouring cold broth over hot mofongo ruins the temperature contrast and mouthfeel. If the mash is too crumbly, add a teaspoon of the plantain frying oil for extra richness and binding.
🍽️ Serving Suggestions
Serve with a side of 'Caldo de Res' (beef broth) for a traditional moistening element. Pair with a cold glass of Presidente beer or a refreshing Chinola (passion fruit) juice. Top with 'Camarones al Ajillo' (garlic shrimp) for an upscale surf-and-turf variation. Add a few slices of fresh avocado on the side to provide a creamy contrast to the salty crunch. Serve as a main course or as small 'bolitas' (balls) for a crowd-pleasing appetizer.