How to Make Mofongo | Chef Zee Cooks

chicharrón

🥗Healthier: grilled chicken

💰Cheaper: crispy tofu

Grilled chicken provides a leaner protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

pork broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, and water with seasoning is cost-effective.

green plantains

🥗Healthier: zucchini

💰Cheaper: white potatoes

Zucchini is lower in carbs, while potatoes are usually less expensive.

Welcome viewers and introduce the recipe for Mofongo.

Prepare garlic mojo by mashing garlic with half a teaspoon of kosher salt and adding warm olive oil. Let it sit to infuse the flavor.

Prepare onions by mixing quarter cup of white distilled vinegar with half a teaspoon of kosher salt and letting it sit for five minutes.

Saute the onions in warm oil over medium heat for 3-5 minutes until softened but still holding shape.

Peel the green plantains by creating slits in the skin and popping it off, cleaning any sticky residue.

Cut the peeled plantains into one-inch pieces and place them in a mixing bowl.

If not frying immediately, submerge plantain pieces in cold salted water to prevent oxidation.

Heat oil over medium heat and fry the plantains slowly until cooked through and golden brown, ensuring they are soft inside.

In a mortar and pestle, add the fried plantains, garlic sauce, and diced pork chicharrones, mashing together until compacted.

Layer in more plantains, garlic sauce, and chicharrones while mashing to achieve desired consistency.

Use a butter knife to gently nudge the Mofongo from the sides of the mortar for easy removal.

Serve the Mofongo and optionally drizzle with the sauce from the sautéed onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary