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My review
Mofongo
LatinaCook
"Mofongo might not look like much, but it sure is tasty. Mashed green plantains with garlic, olive oil and pork rinds (or bacon). Mofongo goes well with chicken or fish broth and can be stuffed with garlic shrimp, carne frita or octopus salad. It can also be formed into small balls and dropped in soups or served directly in a mortar. This is one of my many guilty pleasures!"
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Ingredients
30 m servings 726 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Ready In
- Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
- Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.
Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- Serve this with Camarones al Ajillo (Garlic Shrimp).
Nutrition Facts
Per Serving: 726 calories; 55.7 g fat; 58.6 g carbohydrates; 6 g protein; 5 mg cholesterol; 187 mg sodium. Full nutrition
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Reviews
Read all reviews 18Most helpful
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6/27/2012
This is a very authentic Puertorrican Mofongo recipe. If you are not from PR will probably not know a few things: The mortar and pestle to be used is made of wood, look in the auction site for "...
6/21/2011
Very good!!! I couldn't find the pork rinds so I crisped 3 bacon strips and ground them up. I also put about 1 tsp of butter in the mix together with the olive oil. YUMMMYYYYY
7/14/2011
This is delicious but rather labor intensive. I don't know what sort of mortar & pestle the author of this recipe has, but I found the mashing of the garlic and plaintains difficult in my modes...
2/9/2014
I'm Puertorican and I don't own a Puertorican pestle or mortal(pilon) and it is my second time making it. I just got creative and I used a deep round bowl with a small baking rolling pin and us...
2/5/2014
The recipe was very easy to follow. It came out very tasty and tasted like home, Puerto Rico.
6/23/2014
This was my first time making mofongo and it turned out delicious!! I added a few slices of bacon as I was mashing the plantains but followed everything else exactly. It was pretty easy and a b...