Puerto Rican Mofongo (Mashed Fried Plantains)
Mofongo is a traditional Puerto Rican side dish made with mashed fried plantains, chicharrones, and garlic. It is typically topped with garlic shrimp and it is absolutely delicious!
Equipment
- 1 Mortar and pestle
Ingredients
- 3 green plantains peeled and cut into 1-inch slices
- 5 enteros garlic, crushed
- 1/4 onion, diced opcional
- 6 sprigs cilantro, chopped opcional
- 1 tbsp olive oil
- 4 tbsp mantequilla 1/2 stick
- 1/4 taza broth
- 1 taza chicharrón crispy pork skin
- 1/2 taza El Bori chorizo, diced opcional
- sal to taste
- 3 tazas avocado oil, for frying other oil options: corn oil, vegetable oil, canola oil, or peanut oil.
Instructions
Cook the chorizo
- Dice the chorizo and set aside.
- Place a pan over medium heat and add the chorizo. Cook for about 5 minutes or until golden brown.
Make the garlic butter sauce
- Place a pan over medium heat. Add butter, olive oil, garlic, onions and cilantro. Cook for about 5 minutes or until the onions are translucent.
Fry the plantains
- Place a frying pan over medium heat. Add about 3 cups of oil. The oil should come to about 325℉-350℉.
- Peel the green plantains and cut them into 1-inch slices.
- Fry the plantains for about 10 minutes, flipping them a few times until golden brown on both sides. The plantains should fry low and slow to ensure they fully cook through, without burning.
- Place the cooked plantains on a paper towel-lined plate.
Mash the mofongo
- To a mortar and pestle (pilón), add the fried plantains, garlic butter sauce, broth, chicharrones and chorizo, (if using).
- Mash everything until well combined. Season with salt to taste.
- For perfectly shaped mofongo, add the mofongo to a small bowl and press gently to form a solid shape. Pro Tip: Add a bit of cooking spray to the bowl and use a knife to run around the edges of the bowl to help release the mofongo.
- Flip the bowl onto a plate and serve the mofongo with garlic shrimp or meat or choice. Enjoy! ¡Buen provecho!