Category:Main Dish / Side Dish (Puerto Rican / Caribbean Cuisine)
Ingredients
Scale
4 green plantains, firm and unripe
3 cups vegetable oil (for frying)
1 cup pork crackling crumbs (chicharrón)
6 cloves garlic, crushed or minced
3 tablespoons olive oil
1 teaspoon salt (plus more to taste)
1/2 cup warm chicken broth
Optional for Serving:
1 pound shrimp, peeled and deveined
2 cups cooked chicken, shredded
Assorted vegetables, sautéed
Instructions
Peel and Cut: Remove plantain peels and cut each plantain into one-inch thick rounds.
First Fry: Heat vegetable oil in a heavy skillet over medium-high heat. Fry plantain rounds for three to four minutes per side until light golden. Remove and drain on paper towels.
Flatten: Gently flatten each fried plantain round to half its thickness using a meat mallet or heavy glass.
Second Fry: Return flattened plantains to hot oil and fry two to three minutes per side until crispy and golden brown. Drain and season with salt.
Make Garlic Oil: Heat olive oil in a small pan over low heat. Add crushed garlic and cook one minute until fragrant. Remove from heat.
Mash: In a mortar or large bowl, combine fried plantains, pork crackling crumbs, and garlic oil. Mash while gradually adding warm chicken broth until mixture holds together.
Shape: Form mofongo into mounds or balls using your hands or a small bowl.
Serve: Place on plates and top with desired protein and vegetables. Serve immediately while warm.