The BEST Mofongo Recipe (Authentic Puerto Rican Style)

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.

Peel the skin off green plantains. Cut off both ends of the plantain. Then use a sharp knife to score the skin lengthwise and try not to cut too deep. Use your fingers to pry open and peel off the skin from the flesh.

Cut and peeled plantain. Cut them into 1-inch pieces.

Add about half an inch of oil to the skillet over medium heat. Heat for about 1 minute and the oil starts to warm up (NOT HOT!), add the plantain slices.

Fry for about 5-7 minutes or until the bottom just starts to change color. Turn the slices, and fry the other side for about 3-4 minutes. (Don’t brown your plantains, lower the heat if the oil is too hot.)

Transfer fried plantains to a large plate lined with paper towels.

Add 1 garlic clove, 2 teaspoons oil, and a pinch of salt to a mortar. Grind against the side of the mortar until you see a smooth paste.

Add 4-5 pieces of fried plantain slices. Mash them with the pestle until there is more space in the mortar. Add 3-4 more pieces of plantain and 2 teaspoons of chicken broth. Mash until the mixture becomes smooth.

Crush the pork rinds into crumbs and add 1/4 cup to the mortar. Mix until the pork cracklings are evenly distributed. Taste, and add more salt or chicken broth if needed. Don’t mash your pork crackling crumbs if you want to have a crispy taste in your mofongo.

Once you’ve got the desired taste and consistency, press the mofongo into a 4-oz bowl firmly. Flip out the bowl onto a plate. Remove the plate. Repeat this with the rest of the ingredients.

(Optional) Add the mofongo mixture to the bowl, press them FIRMLY to the side, and leave a well in the middle. Fill it with cooked shrimp or shredded chicken (or beef). Add more mofongo mixture on the top. Press FIRMLY to seal. Flip out the bowl. Serve hot and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary