How to make Authentic Puerto Rican Mofongo

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.

Score the plantains and peel them using a knife and hands.

Soak the peeled plantains in salted water for 15 minutes.

Drain and dry the plantains before frying.

Heat canola oil in a deep skillet to halfway up the plantains, adjusting the heat to 6.5.

Fry the plantains for 15 minutes, flipping them after 7 minutes to cook evenly without browning.

Remove the fried plantains and drain on paper towels.

In a mortar and pestle, add olive oil, garlic, salt, and pepper, mashing until combined.

Add pieces of fried plantains to the mortar and mash together with the garlic mixture.

Incorporate pork cracklings into the mashed plantains and adjust with more olive oil if needed.

Form the mixture into a mound or bowl for serving.

Serve warm with chicken broth or a mayo-ketchup sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary