*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 "Puerto Rico mortar" and you will find a lot for sale. If you run out of olive oil, the canola oil used for frying can be used as a substitute. In the States you can find Howard's Fried Pork Skin, they are very good for this recipe. When mashing the fried plantain, first add a pinch of salt and 1-2 cloves of garlic to the mortar and mash a little with the pestle, then, one by one, add the plantain chunks and mash. Once you have an homogeneous mixture the mofongo is ready. Run a knife or spatula between the mofongo and the mortar walls, turn the mortar upside down, and bang against the counter top; you will get a nice mofongo dome. Or, push the mofongo against the walls of the mortar, leaving the center hollow, and fill with your favorite seafood stew; eat directly from the mortar...Yummy!!!
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 modestly-sized marble one. It definitely took more than 15 minutes! Does she have a LARGE authentic Puerto Rican wooden one (as seen on Man vs. Food)? The result however was wonderful (I ended up using my "boat motor" to puree it). I made this as my sister's b'day dinner (her request) along with "Camarones al Aijillo." Would not make again due to the difficuly of preparation but thanks for sharing just the same.
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 used the round edges of it to mash the plantain. I creamed the garlic in the food processor. I also used the food processor to only beak in tiny pieces the pork skin. I used a combination of green plantain and slightly yellow ones. It is not that complicated to make it. It came out great and delicious to be my second time making mofongo! Thanks
I made mofongo for the first time using this recipe and it was delicious. My Puerto Rican husband mentioned that I could boil the plantains instead of frying them so I will try that next time. I will absolutely be making this much more often as it was not nearly as difficult as I thought it would be.
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 big hit with my boyfriend who loves Puerto Rican food!