My Favorite Mofongo Recipe
I’m so excited to write this post because I absolutely love Mofongo. If you know me, then you know this is one of my favorite meals, especially if it’s served with churrasco (skirt steak) and chimichurri sauce.
Mofongo consists of mashed fried plantain with a garlic mojo. I am getting hungry just writing about this. Sometimes people also add in some chicharrón or even bacon bits, but I am not a fan of chicharrón so I usually don’t add it in mine. Mofongo is also usually made with green plantain, but I like to add a mixture of both green and half green/half yellow plantain. The more ripe the plantain the sweeter the taste. I have a sweet tooth so I love using them for my Mofongo.
Mofongo goes with many dishes, not just skirt steak. I also love it with shrimp, chicken, other cuts of meat, etc. It is a fairly easy recipe. If you don’t have a pilón (mortar) you can use a bowl and a rolling pin or any blunt object you can use to mash. I’ve had this pilón (linked here) for years and have never had any issues with it, unless you try to go through airport security with it (don’t ask).
Have KIDS?
This is also a kid friendly favorite. I just make the Mofongo ball into mini ones.
Now let’s get on with the Mofongo recipe…
My favorite of them all! A Puerto Rican dish made from fried plantains mashed with garlic and olive oil. So easy and so delicious.
Ingredients
3 Plantains (green or green-yellowish color)
4 tbsp Olive Oil (you can add more depending on how the plantains blend when you start mashing)
3 cloves Garlic
Salt to taste
Chicharrón (fried pork skin) Optional. I personally don't like to add this, but my husband loves it.
Instructions
Peel and cut the plantains into roughly 1" sections
Heat the oil to 350°F. You should have enough oil to cover about half of your plantain sections.
Fry for about 4-6 min fliping over half way. They should be golden, but be soft enough for mashing. Once they are golden, transfer to a paper towel
Use a garlic press or grate the garlic in a seperate small bowl or cup. Add the olive oil and a pinch of salt
Using a Pilón, mash the plantain sections and add the garlic/olive oil mixture 1 spoonfull at a time. You may not need the full mixture. The mofongo should have enough so that it can hold a ball form.
Add the chicharron (optional)
Form 3-4 inch balls of your mofongo and serve while warm.
If you have more plantains and don’t know what else to make, check out my post on 5 plantain sides recipes. I would love to hear what you think, leave me a comment below.
