Mofongo Relleno de Churrasco - Easy Puerto Rican Recipe

pork cracklings

🥗Healthier: toasted nuts

💰Cheaper: crispy fried onions

Toasted nuts add crunch without the fat.

beef skirt steak

🥗Healthier: chicken breast

💰Cheaper: flank steak

Flank steak is less expensive and still flavorful.

Welcome to Jeff and Joe's Puerto Rican Kitchen.

Introduce the recipe for Mofongo Relleno de Churrasco.

Marinate skirt steak in chimichurri sauce, salt, and pepper.

Prepare chimichurri sauce by chopping garlic, oregano, and cilantro finely.

Juice fresh limes and combine with chopped herbs, olive oil, and salt to make chimichurri.

Trim the skirt steak of silver skin and tenderize using a meat tenderizer.

Cut skirt steak into two pieces about 6 inches long.

Place skirt steak in a gallon plastic bag and add half a cup of chimichurri sauce, seal and shake to coat.

Let the marinated steak rest in the refrigerator for 1 to 3 hours.

Peel green plantains by cutting off both ends and slicing the skin lengthwise.

Cut the peeled plantains into 1-inch pieces and place them in water to prevent discoloration.

Heat oil in a deep pan to 250 degrees Fahrenheit.

Fry the plantain pieces for 12 minutes, stirring occasionally.

Remove fried plantains and place them in a bowl lined with paper towels to rest.

Prepare to smash the fried plantains to make mofongo.

Cook the marinated skirt steak in a hot cast iron skillet until desired doneness.

Serve the mofongo filled with the cooked skirt steak and drizzle with remaining chimichurri.

Cooking Techniques

Equipment Needed

Spice Level: