The Easy Puerto Rican Cookbook: 100 Classic Recipes Made Simple by Rican Tony

Author:Rican, Tony [Rican, Tony]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-04-27T16:00:00+00:00

Dairy-Free / Gluten-Free / Nut-Free

Mofongo

Mashed Plantains

MAKES: 4 servings | PREP TIME: 10 minutes | COOK TIME: 10 minutes

A few of the recipes in this chapter are family favorites in my house. When my dad used to come over no other dish would put a smile on his face like Mofongo. While I love Mofongo with steak or even lobster, my dad would have it with a simple side of rice and some beans. He said that’s how his mom used to make it all the time when he was a kid, and he still enjoyed it the same way.

2 garlic cloves

1 cup plus 1 tablespoon olive oil

Salt

3 green plantains

1 cup chicharrónes , homemade or purchased

1 . Put garlic in a large pilon. Add 1 tablespoon olive oil and salt, and mash until you get an oily paste. Set aside.

2 . Cut both ends off of the plantains. Find one of the ribs that runs lengthwise and slice along it. Peel the skin off using your fingers or a spoon and slice the plantains into 1-inch pieces.

3 . Heat 1 cup olive oil over medium to high heat (use enough to cover the sliced plantains in the bottom of the pan). Fry plantains for 2 to 3 minutes per side. Remove from oil and place on a paper towel to cool.

4 . Add fried plantains and chicharrónes to the pilon and mash together. Once completely combined, scoop out and serve.

VARIATION TIP: Mofongo can be served as a main course with a side of white rice. I have often had it as a side dish drizzled with an Ajillo sauce and plated with churrasco. You can also roll it into small dumpling-like balls and serve in soup. Feel free to use store-bought pork rinds in place of the chicharrónes to save time.

COOKING TIP: While traditionally made in a pilon, most restaurants now use food processors to make Mofongo. This is a perfectly acceptable way to prep this meal and will save you some time and effort.

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