Mofongo

Mofongo

14
LatinaCook 709

"Mofongo might not look like much, but it sure is tasty. Mashed green plantains with garlic, olive oil and pork rinds (or bacon). Mofongo goes well with chicken or fish broth and can be stuffed with garlic shrimp, carne frita or octopus salad. It can also be formed into small balls and dropped in soups or served directly in a mortar. This is one of my many guilty pleasures!"

Ingredients

30 m {{adjustedServings}} servings 726 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 726 kcal
  • 36%
  • Fat:
  • 55.7 g
  • 86%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
  2. Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Serve this with Camarones al Ajillo (Garlic Shrimp).
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Reviews

14
  1. 19 Ratings

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This is a very authentic Puertorrican Mofongo recipe. If you are not from PR will probably not know a few things: The mortar and pestle to be used is made of wood, look in the auction site for "...

Very good!!! I couldn't find the pork rinds so I crisped 3 bacon strips and ground them up. I also put about 1 tsp of butter in the mix together with the olive oil. YUMMMYYYYY

This is delicious but rather labor intensive. I don't know what sort of mortar & pestle the author of this recipe has, but I found the mashing of the garlic and plaintains difficult in my modes...