It’s Mofongo Time!

Mi Gente, wanted to share with you the recipe to one of my favorite meals. As a Puerto Rican/Dominican we can make some mean mofongo I spent a lot of time trying to make it right. My favorite is to add shrimp, although many make it with pork or beef.  The dish is pretty fulfilling so I personally recommend serving it with a Salad and your favorite drink. Hope you enjoy it. 

WHAT IS MOFONGO?

Mofongo is a traditional Puerto Rican dish that combines a fried mashed plantains, stuffed with meats like pork, bacon or seafood, and then served with fried meats or a soup. It originated when the African dish fufu was recreated with Spanish and Taíno influences.

INGREDIENTS For the Mofongo

• 1 cup oil for frying corn, peanut or soy
• 4 green plantains peeled and cut into 1 inch slices
• 2 tbsp garlic mashed
• 1 lb pork cracklings or cut into 1 inch pieces or 1/4 cup of pork grinds 
• 1 ½ tsp salt or more, to taste

For the Garlic Mojo

• 6 garlic cloves finely minced
• ½ teaspoon salt
• 2 tablespoons bitter orange juice freshly squeezed
• 2 tablespoons cup olive oil
• ¼ teaspoon ground cumin
• ½ teaspoon dried oregano crushed
• 1 tablespoon cilantro roughly chopped
  Salt to taste

INSTRUCTIONS

To make the Garlic Mojo

1. Crush together garlic cloves and salt with a pilón (mortar and pestle), and put into a medium bowl.
2. Stir in fresh bitter orange juice, olive oil, cumin, oregano, and chopped cilantro.
3. Add more salt to taste, if desired.

To Make the Mofongo

1. Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil.
2. Heat oil over medium heat and fry the plantains till golden brown all over (3-5 mins). Make sure to turn them. Do not brown them too much, so they are easy to mash. Stick a fork in them to check if they are done.
3. Remove them and Using a pilón (wooden mortamash the plantain, garlic, and cracklins together (You might have to do it in small batches and mix in the end).
4. Once you have mashed all the plantains, mold them into the shape of half sphere using your hands or a container. Serve hot with chicken broth or your favorite meat.
5. Serve with extra pork cracklings (chicharrón) and garlic mojo on the side.

NOTES
You can use a potato masher if you do not have a mortar and pestle to mash the plantain.