Mofongo is a traditional Puerto Rican dish that is prepared with mashed plantains and is typically served with a variety of meats, seafoods, and sauces. It is a versatile dish that can be enjoyed as an appetizer, side dish, or main course. This article will provide a detailed recipe for preparing mofongo in just 25 minutes, allowing you to enjoy this classic dish in no time.
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MOFONGO
Steps:
- Heat up oil on the frying pan with bacon, garlic and simmer until brown. Remove from the pan.
- Chop plantains in thick slices and fry until golden (about 4 minutes) and dry on a paper towel.
- Put the garlic and bacon paste in a mixing bowl or mortar and add the fried plantains. Mash until thoroughly blended.
- Serve right out of the mortar or turn the mortar upside down and put on a plate.
- Enjoy warm with a broth and either shrimp or chicken.
TRADITIONAL PLANTAIN MOFONGO RECIPE
Steps:
- Gather the ingredients.
- Heat about 2 inches of oil over medium-high heat in a large skillet or deep fryer to 350 F.
- While the oil is heating up, peel the plantains and cut into 1-inch rounds.
- Fry the plantains until golden and tender, 4 to 6 minutes.
- Remove cooked plantains from the pan or fryer to a paper-towel-lined plate.
- Put the garlic paste in a large bowl or mortar and add the fried plantains, in batches, if necessary. Mash thoroughly.
- Add the pork rinds. Continue to mash and mix until all of the ingredients are combined. Add salt to taste.
- Shape the mofongo into 4 balls and serve.
- Alternatively, you can make the mofongo into a half-dome shape using a small condiment bowl as a mold; push a portion of mofongo down to the bottom of the bowl.
- With the back of a spoon, smooth over and level off the mix.
- Then use the spoon to scrape around the bowl and remove the mash in a half-dome shape.
Nutrition Facts : Calories 620 kcal, Carbohydrate 57 g, Cholesterol 40 mg, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, Sodium 990 mg, Sugar 25 g, Fat 34 g, ServingSize 4 mofongos (4 servings), UnsaturatedFat 0 g
MOFONGO
When most people think of Puerto Rico, a few things come to mind: the beautiful beaches, piƱa coladas and mofongo. Over the years this dish of fried and mashed green plantains mixed with garlic and crispy pork skin has become the poster child of Puerto Rican cuisine. And I'm not unhappy about that; it's on my list of the foods I crave most. Mofongo is typically served with a broth (chicken or fish), but it's also served as an appetizer. In this version I call for margarine to be mixed into the mofongo before serving; this isn't traditional, but it's a tip I picked up from a famous Puerto Rican restaurant.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a large saute pan or large, deep skillet over medium heat to 350 degrees F. Fry the plantains in 2 batches until golden brown on each side, 3 to 5 minutes. Transfer with a slotted spoon to drain on paper towels. Set aside.
- Working in batches, crush the pork cracklings, garlic and salt in a wooden mortar and pestle (a pilon) or in a bowl with a wooden spoon. Add the plantains and mash together to incorporate. Mash in the margarine.
- Using your hands, shape the plantain mixture into 6 balls. Serve warm or hot.
Tips:
- Use day-old rice for the best results, as it will be less sticky and easier to work with.
- If you don't have a mortar and pestle, you can use a food processor to mash the plantains.
- Be careful not to overcook the plantains, as they will become too soft and mushy.
- You can use any type of meat or seafood that you like in your mofongo.
- Serve mofongo with your favorite sides, such as beans, rice, or salad.
Conclusion:
Mofongo is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a popular dish in Puerto Rico and is also enjoyed in other parts of the Caribbean. With its unique flavor and texture, mofongo is a dish that is sure to please everyone at the table.
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