How to Make Puerto Rican Trifongo (Very Easy)

pork cracklings

🥗Healthier: tofu

💰Cheaper: crispy chickpeas

Tofu provides a similar texture while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Peel and chop the yuca and plantains into chunks.

Boil the yuca until tender before frying.

Fill a pot halfway with oil and heat until hot.

Add the green plantains and yuca to the fryer.

Fry the plantains and yuca until the plantains float to the top, indicating they are done.

Remove the ripe plantains (maduros) from the fryer before they burn.

Slice the fried plantains to check for doneness; they should not be raw inside.

Once the plantains and yuca are cooked, shake off excess oil and place them in a mixing bowl.

Add 1/4 teaspoon of salt and 1 tablespoon of butter to the bowl.

Add the freaking Rican mojo to the mixture.

Mash the ingredients together slowly to avoid splashing.

Incorporate everything well until mixed.

Transfer the mixture into a bowl and shape it.

Flip the bowl onto a plate to serve, tapping if necessary to release the trifongo.

Garnish with the same mojo sauce on top before serving.

Cooking Techniques

Equipment Needed

Spice Level: