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Puerto Rican Mofongo

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  • Prep 30 min
  • Total 45 min
  • Ingredients 4
  • Servings 6
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When we think about Puerto Rico, beautiful beaches, amazing sunsets, piña coladas and mofongo come to mind. But let’s stay with that last one for a sec. Puerto Rican mofongo is often considered the most popular Puerto Rican dish. Made with fried mashed green (not ripe) plantains, garlic and crunchy bits of chicharron, a Puerto Rican mofongo recipe mashes together the ingredients to create a half sphere of flavor. And then within that sphere is stuffed pork meat, seafood or chicken chicharrón. Wondering how to make Puerto Rican mofongo? Start right here, and maybe even fill yours with unexpected crowd pleasers like carne frita or shrimp mojo.
Jeannette Quiñones Cantore
Updated May 30, 2024
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Ingredients

  • 4 green plantains, peeled and cut into 1-inch slices
  • Vegetable oil for frying (about 2 cups)
  • 4 cloves garlic, crushed
  • 1 1/2 cups chicharrón (crispy pork rinds)

Directions

  •  
    1
    Fill a large bowl with water; salt as desired. Add plantain pieces and soak for 15 minutes. Drain, dry and set aside.
  •  
    2
    In a large deep sided skillet, heat 2 to 3 inches of oil over medium-high heat. Add half of the plantain pieces and reduce heat to low. Fry for about 12 minutes over low heat. Make sure to turn the pieces so they do not brown. The key is to fry them low and slow, just to soften, so they are easy to mash. Stick a fork in the plantains to check if they are done, they should be soft and a rich golden color. Remove plantains from oil to dish lined with paper towel. Repeat with the second half of the plantains, adding additional oil as needed for frying.
  •  
    3
    Remove plantains from skillet. Mash with a a mortar and pestle. Add the garlic and chicharrón and mash into the plantains.
  •  
    4
    Mold the plantain mixture into the shape of half sphere using your hands or a container like a rice bowl. Serve hot with chicken broth or your favorite meat, if desired.

Nutrition Information

No nutrition information available for this recipe
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