Mofongo [Video+Recipe] Garlicky Fried Plantain
+4 photos

Mofongo [Video+Recipe] Garlicky Fried Plantain

4 servings
Learn how to make mofongo a very tasty plantain mash with pork and garlic mixed in that will become your new favorite.

Ingredients

  • olive oil
    2 tbsp
  • beef bones

    [0.45 kg] any type would do

    1 lb
  • garlic

    cloves

    1 tbsp
  • red onion

    halved

    1
  • cilantro
    1 sprig
  • recao/cilantro ancho/culantro
    1 sprig
  • oregano

    dry, ground

    ¼ tsp
  • salt ((or more
    ¾ tsp
  • oil for frying

    vegetable oil

    1 c
  • plantain

    green, unripe

    4
  • pork cracklings minced )

    (fried pork skin

    1 lb
  • garlic cloves)

    mashed (about 2 tablespoons

    4
  • salt ((or more
    1 ½ tsp
  • plantain

    green, unripe

    4
  • pork cracklings minced)

    (fried pork skin

    1
  • garlic cloves)

    mashed (about 2 tablespoons

    4
  • salt
    1 ½ tsp
  • olive oil
    ¼ c

Directions

1. make the broth

  1. 1

    In a large saucepan heat the olive oil over medium heat. Brown the beef bones being careful that it does not burn. Add the garlic and onion and stir. Pour in 4 cups of water, and add cilantro, cilantro ancho, and oregano.Boil for an hour over low heat, topping off the water every once in a while to maintain the same level.Season with salt to taste. Sieve and remove the solids.

    Step 1

2. cook the plantains

  1. 1

    For Puerto Rican-style mofongo: Heat oil in a small pot or saucepan over medium heat and fry the plantain slices till golden brown all over (3-5 mins). Remove from the oil and place on a paper towel.For old-style Dominican mofongo: Wrap the plantains in aluminum foil. Bake plantains in a preheated oven at 400ºF [200ºC] for 35 minutes, or cook in an air fryer preheated to 350ºF [175ºC].Remove the plantains from the oven and let them cool down for 5 minutes. Carefully peel them.

    Step 1

3. crush plantains

  1. 1

    Using a pilón (large mortar and pestle) or potato masher, crush the garlic and salt together, add in plantains and mash, then add pork cracklings and mash and crush to combine with the plantains (You might have to divide the ingredients and do it in 6 batches to fit in your pilón). It will have a dense consistency and more or less form a ball. If you made it with roasted plantains, mix it with the olive oil, because this mofongo mix is much dry than fried mofongo.

    Step 1

4. serve

  1. 1

    Shape the mixture into 6 balls and place each in a small bowl.Place the balls into the serving plates, and garnish with the broth, that you'll use to pour over and moisten the mofongo balls.

    Step 1
Mofongo [Video+Recipe] Garlicky Fried Plantain
+4

Mofongo [Video+Recipe] Garlicky Fried Plantain

50 min4 servings659 cal

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About this Recipe

Discover the Irresistible Flavor of Mofongo: Garlicky Fried Plantain

Ready to dive into a truly iconic Puerto Rican dish? Look no further than Mofongo, a savory and utterly satisfying plantain mash that will captivate your taste buds. This isn't just any side dish; Mofongo is a flavorful experience, featuring crisp, fried green plantains mashed with an abundance of garlic and savory pork cracklings (chicharrones). If you've been wondering how to make mofongo, you're in for a treat with this authentic recipe that brings the heart of Puerto Rican food straight to your kitchen.

What makes this Mofongo so special? It's the perfect balance of textures and bold flavors. Unripe green plantains are sliced, deep-fried until golden, then traditionally mashed in a pilón (wooden mortar and pestle) with plenty of fresh garlic, a touch of salt, and the essential crunchy pork cracklings. The mashed mixture is then often formed into a bowl shape or a small mound, ready to soak up delicious broths or accompany various main courses.

Tips for Perfect Mofongo

  • Choose Green Plantains: For authentic texture, always use firm, bright green plantains. Ripe, yellow plantains are too sweet and soft for Mofongo.
  • Master the Mash: While a traditional pilón is ideal for incorporating the ingredients, a sturdy potato masher or even a food processor (pulsed briefly to avoid a paste) can work. The goal is a chunky, cohesive mash, not a smooth puree.
  • Flavorful Broth: Don't skip the step of making a simple beef bone broth. It's crucial for moistening the plantains and infusing every bite with rich, savory depth, making your Mofongo incredibly delicious.

Serving Suggestions & Variations

Mofongo is incredibly versatile. It's often served as a main course, especially when filled or topped with flavorful proteins. Try it alongside:

  • Stewed Chicken or Beef: A classic pairing, allowing the Mofongo to absorb the delicious sauce.
  • Garlic Shrimp (Camarones al Ajillo): A fantastic seafood option.
  • Ropa Vieja: The shredded beef perfectly complements the plantain mash.

For variations, consider swapping pork cracklings for crispy bacon, shrimp, or even a mix of vegetables for a vegetarian option (though traditionalists will stick to pork!). Learning how to cook mofongo opens up a world of authentic flavors, and this garlicky fried plantain dish is sure to become a new family favorite.

Frequently Asked Questions