📝 About This Recipe
Experience the soul of Puerto Rico with this authentic Mofongo, a masterpiece of texture and flavor that elevates the humble green plantain. Deep-fried chunks of starchy fruit are meticulously mashed in a wooden mortar and pestle with aromatic garlic, savory olive oil, and crispy pork cracklings. This dish offers a perfect balance of earthy sweetness and pungent garlic, serving as the ultimate comfort food that captures the vibrant spirit of the Caribbean.
🥗 Ingredients
The Plantain Base
- 4 large Green Plantains (very firm, green with no yellow spots)
- 3 cups Vegetable Oil (for deep frying)
- 1 cup Chicharrón (pork cracklings, crushed into small bits)
The Garlic Mojo Paste
- 6-8 pieces Garlic Cloves (peeled and smashed)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Chicken Broth (warm, to moisten the mash)
For Serving & Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 piece Lime (cut into wedges)
- 1 pound Shrimp or Skirt Steak (optional protein for stuffing or topping)
👨🍳 Instructions
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1
Begin by peeling the plantains. Cut off the ends, score the skin lengthwise with a knife, and use your thumb to pry the peel away from the flesh.
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2
Slice the peeled plantains into 1-inch thick rounds. Pat them dry with a paper towel to prevent oil splattering.
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3
In a large heavy-bottomed skillet or cauldron (caldero), heat the vegetable oil to 350°F (175°C). The oil should be deep enough to submerge the plantain slices.
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4
Fry the plantain slices in batches for about 5-7 minutes. You want them to be tender and golden yellow, but not browned or crispy on the outside.
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5
Test for doneness by piercing a slice with a fork; it should go through easily. Remove with a slotted spoon and drain on paper towels.
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6
While the plantains are frying, prepare the garlic paste. In a pilón (wooden mortar and pestle), crush the garlic cloves with the salt and pepper until a smooth paste forms.
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7
Stir the olive oil into the garlic paste in the mortar and mix well.
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8
Work in batches for the mashing: Add 4-5 fried plantain slices to the mortar while they are still hot.
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9
Add a spoonful of the garlic-oil mixture and a handful of the crushed chicharrón to the mortar.
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10
Pound the ingredients together until the plantains are mashed but still retain some texture. Add a tablespoon of warm chicken broth if the mixture feels too dry or tough.
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11
Once combined, shape the mixture into a ball or use a small bowl to mold it into a dome shape.
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12
Repeat the mashing process for the remaining plantains until all servings are prepared.
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13
Invert the molded mofongo onto a plate. If serving with a protein, create a small well in the center of the dome to hold the sauce or meat.
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14
Garnish with freshly chopped cilantro and serve immediately while the steam is still rising.
💡 Chef's Tips
Use only green plantains; yellow ones are too sweet and soft for the traditional structural integrity of Mofongo. Don't over-fry the plantains; if they get a hard crust, they will be difficult to mash and result in a grainy texture. Always mash the plantains while they are hot from the oil to ensure the garlic flavors penetrate the starch. If you don't have a wooden pilón, a heavy ceramic bowl and a potato masher will work, 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.
🍽️ Serving Suggestions
Serve inside a bowl of hot chicken consommé for 'Mofongo caldo'. Top with garlic shrimp (Camarones al Ajillo) for a classic coastal pairing. Serve alongside a side of 'Arroz con Gandules' (Rice with Pigeon Peas) for a full Puerto Rican feast. Pair with a cold glass of Medalla beer or a refreshing lime mojito. Add a side of sliced avocado to provide a creamy contrast to the dense, garlicky plantains.