How to Make Mofongo [Recipe + Video]
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
659 kcal
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Course
Main Course
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Cuisine
South American, Puerto Rican, Dominican
How to Make Mofongo [Recipe + Video]
Description
This mofongo recipe details the preparation of a traditional Caribbean staple featuring green plantains as the base. In the Puerto Rican method, plantains are sliced and fried until golden before mashing, while the Dominican approach involves baking whole peeled plantains. Both are combined with garlic and crisp pork cracklings for depth and texture.
The beef broth is crafted by browning beef bones then simmering them with garlic, onion, cilantro, recao, oregano, and salt, resulting in a savory and aromatic stock that complements the mofongo's dense texture. The mashed plantains provide a starchy, flavorful foundation with the pork cracklings adding a crunchy contrast and aroma from garlic.
Mofongo is typically served as a hearty side or main dish, often accompanied by the broth or used as a base for meats and seafood. The recipe mentions enhancing the broth with black pepper and suggests using a deep fryer for frying the plantains for even cooking.
Ingredients
For the beef broth
- 2 tablespoons olive oil
- 1 pound beef bones [0.45 kg] any type would do
- 1 tablespoon garlic cloves, mashed
- 1 red onion halved
- 1 prig cilantro
- 1 recao optional, sprig; also known as cilantro ancho, culantro
- ¼ teaspoon oregano dry, ground
- ¾ teaspoon salt (or more, to taste)
For the Puerto Rican mofongo
- 1 cup cooking oil vegetable oil, for frying
- 4 plantain peeled (how to), cut into ¾" [2 cm] slices, green, unripe
- 1 pound pork cracklings (fried pork skin) minced
- 4 garlic mashed (about 2 tablespoons, cloves
- 1½ teaspoon salt (or more, to taste)
For the old-style Dominican mofongo
- 4 plantain unpeeled, green, unripe
- 1 pork cracklings (fried pork skin) minced
- 4 garlic mashed (about 2 tablespoons, cloves
- 1½ teaspoon salt
- ¼ cup olive oil (optional)
Instructions
1. Make the broth
- In a large saucepan heat the olive oil over medium heat. Brown the beef 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.
2. Cook the plantains
- 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.
3. Crush plantains
- 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.
4. Serve
- 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.
Notes
- Adding freshly ground black pepper to the beef broth enhances its flavor complexity.
- Using a deep fryer can provide consistent heat and texture when frying plantains.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 50g | 17% |
| Protein | 9g | 18% |
| Fat | 48g | 74% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 54mg | 18% |
| Sodium | 912mg | 38% |
| Potassium | 921mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 1725IU | 35% |
| Vitamin C | 30.2mg | 34% |
| Calcium | 24mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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