A Taste of April | 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.

Peel the green plantains and cut them into medium-sized chunks.

Heat oil in a frying utensil until the plantains are ready to fry.

Fry the plantain chunks until they are yellow and float to the top.

While frying, peel and smash garlic cloves with salt until it becomes a puree.

Remove the fried plantains and set them aside.

In a bowl, combine the smashed garlic with a bit of olive oil.

Add a few pieces of fried plantains to the garlic mixture and smash them together.

Incorporate chicharrón and adobo seasoning into the mixture and continue to mash until well combined.

Adjust the consistency by adding more plantains if necessary.

Use a knife to scrape the edges of the mixture and turn it around for even mixing.

Optionally, mix in cooked shrimp, chicken, or steak as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary