Authentic Puerto Rican Mofongo Recipe | Episaode 38

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.

Prepare garlic paste by mashing garlic with sea salt and a mix of bacon grease and olive oil in a mortar and pestle.

Peel the green plantains by cutting off both ends, slicing down one of the ribs, and using a spoon or fingers to remove the peel.

Slice the peeled plantains into roughly 1-inch sections, using one plantain per serving as a guideline.

Heat oil in a deep skillet over medium to high flame until hot.

Fry the plantain slices until they reach a yellowish golden color, avoiding browning them.

Remove the fried plantains and place them in a mortar and pestle.

Add garlic paste, chicharrón, and chicken stock to the mortar with the plantains.

Mash the mixture to your desired consistency and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary