Traditional Puerto Rican Mofongo (25 Minutes!)

chicharrón

🥗Healthier: tofu

💰Cheaper: pork rinds

Tofu provides a plant-based option while pork rinds are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is usually cheaper.

Heat vegetable or canola oil in a pan to 350°F.

Trim the ends of the green plantains and peel off the skin.

Dice the peeled plantains into 1 to 2 inch pieces.

Add the diced plantains to the hot oil, frying in batches if necessary to avoid overcrowding.

Shallow fry the plantains, flipping halfway through, until golden brown.

Transfer the fried plantains onto a paper towel lined plate.

In a mortar and pestle, add garlic cloves and olive oil, mashing until smooth.

Add chicharrón to the garlic mixture and mash until a breadcrumb-like texture is achieved.

Add the fried plantains to the mortar and mash together with the garlic and chicharrón.

Incorporate 1 tablespoon of room temperature butter (optional) and mash until combined.

Season with salt as needed and mix well to combine all ingredients.

Transfer the mixture to a bowl and flip onto a plate to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens