International Recipes and Cooking Around the World

Mofongo

Mofongo Recipe (Puerto Rican mashed plantains and pork cracklings)

(Puerto Rican mashed plantains and pork cracklings)

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Average: 3.9 (35 votes)

Mofongo, a dish of garlicky mashed plantains, is one of the most popular dishes in Puerto Rico. It has clear roots in the fufu of West Africa. The classic way to serve mofongo is in the mortar (pilón) in which it was mashed.

4 to 6 servings

Ingredients

  • Green plantains, peeled and cut into rounds on the diagonal -- 4
  • Olive oil -- 3 tablespoons
  • Garlic, minced -- 3 to 5 cloves
  • Pork cracklings (chicharrones), crushed -- 1 cup
  • Salt -- to taste

Method

  1. Soak the plantain pieces in a bowl of salted water for about 15 minutes. Drain well.
  2. Heat the oil in a sauté pan or skillet over medium flame. Working in batches, sauté the plantain slices until they are cooked through but not yet browned, 10-12 minutes.
  3. Add the plantains, garlic and a little bit of olive oil to a large mortar or bowl and mash with a pestle or potato masher until fairly smooth. Alternatively, pulse with a food processor. Stir in the pork cracklings and salt to taste.
  4. Using moistened hands, form into 3-inch balls and serve warm.

Variations

  • Mofongo Relleno (Stuffed mofongo): Serve covered with a ladleful of stews like pollo guisado, asopao de gandules or quimbombo guisado.
  • For a lower fat version, boil the plantains in salted water instead of sautéing them.
  • Add a little chicken or beef broth while mashing the plantains to make them a little moister. Mofongo is often served with some broth poured over it.
  • Although most recipes call for soaking the plantains in salted water, some say this step is not really necessary.
  • If you can't find chicharrones in a market near you, substitute with crispy fried, finely chopped bacon.

Comments

I'm desperate....I've been trying to find out the best way to re-heat mofongo without ruining it. Can anyone please tell me?

Thanx! Nate

JUST EAT IT. EAT IT EAT IT EAT IT

I found by steaming it you don't lose the flavor or texture.

Mofongo must be eaten right after it is made unless you add a lot of oil or butter while making it. Then you can reheat it and it's edible to some degree. Just make a new batch and throw the left over away

If you have a convection oven,wet left over mofongo with Aceite/Goya oil in oven dish heat at 275% farenheit and keep checkintg until its heated enough for your taste.. On the stove same process except in skillet add a some oil and leave it on low heat checking every 5 mintues and this is how you reheat mofongo...

Why would you ever use a food processor?????? Don't be lazy and mash it with a mortar, it's not supposed to be a puree D: