Easy Mofongo Recipe
User Reviews
5
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Prep Time
35 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
274 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
Puerto Rican
Easy Mofongo Recipe
Description
This Easy Mofongo recipe starts by frying salted thick slices of green plantain until golden and slightly crisp. The fried plantains are then mashed in a mortar and pestle along with crushed pork cracklings and minced garlic. To achieve the desired consistency, small amounts of chicken or beef broth are added gradually, binding the mash into a cohesive, moist texture. This preparation brings together the starchy sweetness of plantain with a savory, crunchy pork flavor.
The resulting mofongo has a dense but tender texture, featuring the mix of garlic pungency and pork richness. The frying step adds a slight crispness and caramelization to the plantains before mashing, enhancing flavor complexity. The recipe suggests pressing the mofongo into forms for serving or stuffing.
Mofongo can be served plain as a side dish or stuffed with grilled shrimp and tomato sauce for added richness. This versatility lets it function as a hearty accompaniment or a main course component. The notes also recommend pairing ideas to enrich the eating experience.
Ingredients
- 3 plantain large green
- 6 ounces pork cracklings pork rinds
- 1 ½ tablespoons garlic or garlic paste, minced
- 4 cups chicken broth or beef broth
- frying oil olive oil or vegetable oil
- salt
- black pepper
Instructions
- Set a large saucepot over medium heat. Add 1 ½ to 2 inches of oil to the pot.
- Peel the plantains and cut them in ½ rounds. Generously sprinkle with salt and pepper.
- Once the oil is hot, add half the plantains to the oil. Fry 3-5 minutes, stirring every minute, until golden brown. Meanwhile set out a paper towel lined plate to hold the fried plantains.
- Use a skimmer to move the fried plantains to the holding plate. Then repeat with the remaining plantains.
- Crush the pork cracklins into crumbs.
- Set out a large mortar and pestle. Add the plantains, smashed pork cracklins, garlic, and ½ teaspoon salt. Smash the plantains into a fine mash. Add small amounts of broth, a little at a time, to get the plantain mash to stick together. If your mortar and pestle are smaller, work in batches. *Green plantains have varied amounts of moisture, so just add enough broth to bring the plantains together.
- Once the plantains are smashed into a thick mash, press the mofongo into a 4 ounce cup or ramekin to shape it into a mound. Then flip out onto a plate. Repeat with the remaining mofongo.
- If you want to stuff the mofongo, press the sides of the cup with mofongo, leaving a well in the middle. Then fill it with cooked shredded pork or beef, or seasoned ground beef. Then press more mofongo over the top to seal. Then flip out of the cup.
- Serve warm, with extra broth for moistening, or with spicy red sauce.
Notes
- Serve or stuff mofongo with grilled shrimp and tomato sauce to enhance flavor combination.
- Add broth gradually to control the moisture and bind the mashed plantain to desired consistency.
- Fry plantains to a golden color for the best texture before mashing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 274kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 1098mg | 46% |
| Potassium | 580mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 1026IU | 21% |
| Vitamin C | 28mg | 31% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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