How to make MOFONGO | Traditional basic 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.

Peel the skin off the green plantains.

Cut the plantains into pieces.

Deep fry the plantains in medium heat for 3-5 minutes until golden brown.

Remove the plantains from the oil and place them in a mortar and pestle or a similar tool for smashing.

In a separate pan, deep fry the pork chop for about 3 minutes on each side.

In the mortar, add olive oil, butter chunks, and fresh garlic to the hot plantains.

Add salt and pepper to taste while smashing the plantains together.

Smash the plantains until they are completely combined and smooth.

Flip the smashed plantains onto a plate or keep them in the mortar.

Drizzle melted butter with garlic on top of the Mofongo before serving.

Cooking Techniques

Equipment Needed

Spice Level: