MOFONGO SENCILLO

chicharrón

🥗Healthier: tofu

💰Cheaper: pork rinds

Tofu provides a plant-based option while pork rinds are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is usually cheaper.

Peel green plantains by making a vertical cut and removing the skin with hands.

Cut the peeled plantains into pieces about half an inch thick for quicker frying and crispiness.

Fry the plantain pieces in hot oil at approximately 355 degrees Fahrenheit for about 5 to 10 minutes until golden brown.

In a mortar and pestle (or pilón), mash garlic with salt to taste until it forms a paste.

Add the fried plantains to the mortar with the garlic paste and mash together.

Incorporate butter, using about half a tablespoon to one tablespoon per serving of mofongo.

Optionally, add crispy chicharrón to the mixture and mix well to form a ball of plantains.

If not serving immediately, wrap the mofongo in plastic wrap to keep it from drying out until ready to serve.

Serve with a garnish of your choice, such as shredded cheddar cheese, and optionally top with pork chops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens