Ingredients
Main Ingredients
- 2 green plantains
- 1 cup chicharrónes (fried pork rinds)
- 2 cloves of garlic
- 1-2 tablespoons olive oil
- Salt, to taste
- Vegetable oil, for frying
Instructions
- Prep Plantains: Peel the green plantains and cut them diagonally into 1-inch thick slices. Place these slices in a bowl with cool water and let them soak for 10-15 minutes to remove excess starch and prevent browning.
- Heat Oil: While the plantains soak, heat vegetable oil in a frying pan or deep fryer to approximately 350°F (175°C) over medium heat to prepare for frying.
- Prepare Garlic Paste: Peel and mash the garlic cloves with olive oil and a pinch of salt in a pilón (mortar and pestle). If you don't have a pilón, you can finely mince the garlic using a knife or garlic press. Set this garlic paste aside for later use.
- Dry and Fry Plantains: Remove the plantain slices from the water and pat them thoroughly dry with a clean towel or paper towels. Carefully fry them in the hot oil until they turn light golden, about 10 minutes, flipping halfway through for even cooking. Once fried, drain the plantains on paper towels to remove excess oil.
- Mash Mixture: In the pilón, mash the fried plantains together with the chicharrónes until well combined. Then, incorporate the prepared garlic paste into the mixture. Season with salt to taste and add extra olive oil if needed to achieve a moist, cohesive texture. Depending on the size of your pilón, you may need to mash the mixture in batches.
- Form and Serve: Shape the mashed mofongo mixture into balls of your desired size. Serve immediately as a flavorful side or main dish accompaniment.
Notes
- Using slightly underripe green plantains is essential for authentic mofongo texture and flavor.
- Ensure plantains are thoroughly dried before frying to prevent dangerous oil splatters.
- Adjust olive oil quantity to achieve the desired moisture and flavor balance in the mash.
- The use of chicharrónes adds a crunchy texture and rich pork flavor; they can be substituted with bacon bits if unavailable.
- Mofongo balls can be served with broth or as a side to meats and seafood dishes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Puerto Rican
