📝 About This Recipe
Mofongo is the undisputed soul of Puerto Rican cuisine, a magnificent vessel of flavor crafted from fried green plantains mashed with pungent garlic, olive oil, and crispy pork cracklings. This dish represents a beautiful fusion of African, Taíno, and Spanish influences, offering a texture that is simultaneously hearty, creamy, and crunchy. Whether served as a side or stuffed with succulent shrimp or creole chicken, it is a garlicky masterpiece that brings the warmth of the Caribbean to your table.
🥗 Ingredients
The Plantain Base
- 4 large Green Plantains (must be very green with no yellow spots)
- 3 cups Vegetable Oil (for deep frying; can use canola or corn oil)
The Flavor Paste (Mojo)
- 6-8 pieces Garlic Cloves (peeled and left whole)
- 1 cup Chicharrón (store-bought or homemade pork cracklings, crushed)
- 4 tablespoons Extra Virgin Olive Oil (high quality for better flavor)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Chicken Broth (warm; used to adjust moisture)
For Garnish and Serving
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Begin by peeling the green plantains. Cut off the ends, score the skin lengthwise with a knife, and use your thumb to pry the peel away from the flesh. Slice the plantains into 1-inch thick rounds.
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2
Soak the plantain slices in a bowl of salted water for about 15 minutes. This helps prevent browning and adds a touch of seasoning to the interior.
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3
While the plantains soak, prepare your 'pilón' (wooden mortar and pestle). Add the garlic cloves and a pinch of salt. Mash until a smooth paste forms.
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4
Add the olive oil to the garlic paste in the mortar and stir to combine. This is your 'mojo' base. Set aside.
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5
Thoroughly pat the plantain slices dry with paper towels. Water and hot oil are enemies, so ensure they are completely dry to prevent splashing.
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6
In a deep frying pan or caldero, heat the vegetable oil to 350°F (175°C). You want enough oil to mostly submerge the slices.
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7
Fry the plantain slices in batches for about 4-6 minutes. They should be light golden and tender when pierced with a fork, but not brown or crispy like chips.
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8
Remove the fried plantains and drain them on a paper towel-lined plate. Work quickly while they are still hot, as they mash better when warm.
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9
In the mortar, add 3-4 slices of fried plantain at a time. Mash them into the garlic paste until they are broken down but still have some texture.
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10
Add a handful of crushed chicharrón and a tablespoon of warm chicken broth to the mortar. Continue mashing until the pork is incorporated and the mixture holds together.
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11
Taste and add more salt, pepper, or a drizzle of olive oil if the mixture feels too dry. It should be moist and fragrant.
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12
Shape the mixture into a half-sphere using the mortar as a mold, or roll it into a large ball with your hands.
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13
Invert the shaped mofongo onto a plate. Repeat the process for the remaining plantains.
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14
Garnish with fresh cilantro and serve immediately while the chicharrón is still crunchy and the plantains are warm.
💡 Chef's Tips
Always use very green plantains; if they are even slightly yellow, the dish will be too sweet and the texture too soft. Do not over-fry the plantains—if they get a hard crust, they will be difficult to mash and the mofongo will be grainy. If you don't have a wooden pilón, you can use a sturdy bowl and a potato masher, though the flavor from the wood is traditional. For a vegetarian version, swap the chicharrón for smoked almonds and use vegetable broth instead of chicken broth. Keep the chicken broth warm on the stove so it doesn't cool down the plantains during the mashing process.
🍽️ Serving Suggestions
Serve as a side dish to 'Carne Guisada' (Puerto Rican beef stew) for the ultimate comfort meal. Create a 'Mofongo Relleno' by making a deep indentation in the center and filling it with Garlic Shrimp (Camarones al Ajillo). Pair with a cold glass of Maví or a crisp Caribbean lager to balance the heavy garlic flavors. Serve alongside a side of 'Caldo' (clear chicken broth) for dipping each bite, which is a classic way to enjoy it in PR. Accompany with a fresh avocado salad to add a creamy, cool contrast to the fried plantains.