Traditional Puerto Rican Mofongo Recipe

Ingredients

  • 4 large green plantains
  • 4 cups of vegetable oil for frying
  • 8 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1/2 cup of chicken broth
  • 4 strips of cooked bacon, crumbled
  • 1/2 cup of pork cracklings, optional
  • Butter or olive oil, for sautéing the garlic

Steps and instructions

  1. Peel the plantains and slice them into 1-inch thick rounds.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the plantain slices, in batches if necessary, and fry until golden brown. This should take about 3-4 minutes per side.
  3. While the plantains are frying, sauté the minced garlic in a bit of butter or olive oil until it is fragrant. Set aside.
  4. Once the plantains are fried, remove them from the oil and drain on paper towels. Reserve the oil for later use.
  5. In a large mortar and pestle or bowl, mash the fried plantains with the sautéed garlic, salt, and a bit of chicken broth until they have a chunky, mashed potato-like consistency. You may not need all the chicken broth, so add it little by little.
  6. Stir in the crumbled bacon and pork cracklings, if using.
  7. Form the plantain mixture into individual servings using a small bowl or cup. You can also use a traditional mofongo press, if you have one.
  8. Heat the reserved oil again and fry the mofongo balls until they are crispy and golden. This should take about 2-3 minutes.
  9. Remove the mofongo from the oil and drain on paper towels.
  10. Serve hot. Mofongo can be enjoyed on its own or with a side of chicken broth for dipping.

Tools for making

  • Skillet - A large skillet for frying the plantains.
  • Mortar and pestle - A large mortar and pestle or a bowl for mashing the plantains and garlic.
  • Paper towels - To drain the fried plantains and mofongo balls.
  • Small bowl or cup - To shape the individual servings of mofongo.
  • Mofongo press - Optional, if you have a traditional mofongo press for shaping the mofongo balls.

Recipe variations

  • Vegetarian/Vegan: Substitute vegetable broth for the chicken broth and omit the bacon and pork cracklings.
  • Seafood: Add cooked shrimp, crab meat, or chopped lobster to the mashed plantains for a delicious seafood twist.
  • Chicken: Mix in shredded cooked chicken for added protein and flavor.
  • Cheese: Incorporate grated cheese, such as cheddar or mozzarella, into the mashed plantains for a cheesy variation.
  • Spicy: Add diced jalapenos, chili flakes, or hot sauce to the mashed plantains to give it a spicy kick.
  • Herbs and Spices: Experiment with different herbs and spices like cilantro, parsley, cumin, or paprika to enhance the flavors.
  • Sweet Plantains: Use ripe, sweet plantains instead of green plantains for a sweeter version of mofongo.
  • Healthy Twist: Bake the plantains instead of frying them for a healthier alternative.
  • Vegetable Medley: Add sautéed onions, bell peppers, and other favorite vegetables to the mashed plantains for added texture and taste.

Recipe overview

This recipe is for Mofongo, a traditional Puerto Rican dish that's packed with flavor and texture. Mofongo consists of fried plantains that are mashed with sautéed garlic, salt, and chicken broth until they reach a chunky, mashed-potato-like consistency. The mixture is then shaped into individual servings and fried until crispy and golden. This dish is typically finished off with crumbled bacon and pork cracklings for an added crunch, but these are optional. Mofongo is a hearty and satisfying dish that can be enjoyed on its own or with a side of chicken broth for dipping. You'll love the blend of the savory garlic and bacon with the slightly sweet plantains. So, let's dive in and start making this flavorful and unique dish.

Common questions

  1. Can I use ripe plantains instead of green ones?
  2. Using ripe plantains will result in a sweeter and softer mofongo. However, the traditional recipe calls for green plantains as they provide a firmer texture and savory flavor.
  3. Is it necessary to fry the plantains?
  4. Yes, frying the plantains is an essential step in making mofongo. It helps achieve the crispy exterior and enhances the flavor of the dish.
  5. Can I use a food processor instead of a mortar and pestle?
  6. While a food processor can be used to mash the plantains, using a mortar and pestle or even a fork will result in a better texture and consistency.
  7. Can I skip the bacon and pork cracklings?
  8. Yes, the bacon and pork cracklings add extra flavor and crunch to the mofongo, but they are optional. You can omit them if you prefer a vegetarian or lighter version.
  9. What oil is best for frying the plantains?
  10. Vegetable oil or another neutral oil with a high smoke point, like canola or peanut oil, works best for frying the plantains.

Serving dishes and utensils

Origin stories

Mofongo, a vibrant dance of flavors and textures, hails from the sunny island of Puerto Rico. This beloved dish is a descendant of an African recipe known as "fufu", brought to the Caribbean by enslaved people. Over time, the recipe evolved, integrating the tastes and ingredients of the island, such as the green plantain, a staple in Puerto Rican cuisine. Mofongo is more than just a dish; it's a testament to the island's history, blending influences from various cultures to create a dish that is uniquely Puerto Rican. Far beyond filling stomachs, Mofongo fills hearts, and has become a symbol of the island's resilience and vibrant cultural identity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.