Best Mofongo Recipes

MOFONGO

Steps:

• Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
• Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.

MOFONGO

Steps:

• Heat the oil in a large saute pan or large, deep skillet over medium heat to 350 degrees F. Fry the plantains in 2 batches until golden brown on each side, 3 to 5 minutes. Transfer with a slotted spoon to drain on paper towels. Set aside.
• Working in batches, crush the pork cracklings, garlic and salt in a wooden mortar and pestle (a pilon) or in a bowl with a wooden spoon. Add the plantains and mash together to incorporate. Mash in the margarine.
• Using your hands, shape the plantain mixture into 6 balls. Serve warm or hot.

VEGAN MOFONGO (FRIED MASHED PLANTAINS)

Steps:

• Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
• Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
• Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.

MOFONGO

Steps:

• Prepare the guiso, if using: Heat olive oil in a small saucepan over medium heat for 1 to 2 minutes, until simmering. Add sofrito, reduce heat to medium-low and sauté for 3 to 5 minutes until liquid is evaporated.
• Pour in tomato sauce, partially cover with a lid, and simmer over low for 7 to 10 minutes. Sauce will thicken and darken in color.
• While sauce simmers, prepare the mofongo: Pour vegetable oil into a medium saucepan until it reaches a 3-inch depth, then heat over medium-high.
• Meanwhile, crush garlic and 1 teaspoon salt in a pilón or large mortar and pestle until a wet paste forms.
• In a separate, small saucepan, heat 1/4 cup olive oil over medium until just simmering, about 5 minutes. Slowly pour this hot oil on top of the garlic, carefully stirring to incorporate. It'll sizzle, and the garlic may turn light green. Add lime juice to complete the mojo.
• Peel plantains by cutting off both ends, then make three lengthwise slices through the skin. Carefully pull up the peel and remove it, starting at one of the corners with the edge of your fingernail or the tip of your knife if tough, then cut the plantains into 1 1/2-inch rounds. (Be careful: Plantain skins will stain your hands and clothing.)
• Once the vegetable oil is simmering somewhere between 350 and 375 degrees - you can test by adding a small piece of plantain; it will sizzle when the oil is hot enough - add plantains in 2 or 3 batches, taking care not to crown the pot. Fry each batch for 6 to 9 minutes, stirring lightly a few times, until the plantains begin to brown. Be careful not to let them get too dark, or they'll be hard and dry. Use a slotted spoon or mesh strainer to transfer plantains to a towel-lined bowl.
• If you have a large enough pilón, add fried plantains and chicharrón, if using, until pilón is three-quarters full. Mash together, alternating pounding and grinding. Once mixture has condensed to about half its original size, add 1 heaping tablespoon of the prepared mojo (or to taste), and continue grinding and mashing until fully combined. The mixture will look like stuffing.
• If you don't have a pilón, combine plantains, chicharrón and mojo in a large wooden bowl. Using the bottom of a slender jar, such as an olive jar, mash together to incorporate, rotating the bowl after each mash. Pound, grind and mash until mofongo is blended.
• Form the mashed mixture into 4 individual mofongos, each roughly the size of a baseball, or press into the bottom of a small rice bowl, then turn each onto a plate or into a larger bowl.
• Serve immediately, garnished with extra chicharrón, lime wedges and cilantro, if you like. Spoon over guiso as desired.

CHICHARRON MOFONGO

Steps:

• For the chicken: Cut the chicken thighs into 1-inch chunks. Combine the olive oil with the chicken base, granulated garlic, adobo seasoning, Cajun spice, granulated onion, black pepper and all-purpose seasoning in a large bowl. Add the chicken and marinate overnight in the refrigerator.
• Deep-fry the chicken until cooked thoroughly. Drain on paper towels.
• For the mofongo: Slice the plantains into 1-inch pieces. Lightly fry until golden brown with a slightly crisp outside, 3 to 5 minutes.
• Combine the olive oil with the minced garlic, adobo seasoning, Cajun spice, granulated garlic and black pepper in a medium bowl. Add the fried plantains to the bowl and mash with a wooden pestle or potato mashing tool. Add half of the fried chicken to the mashed plantain mixture. Form a rounded mound of the mofongo mix in the center of a large plate. Arrange the remaining fried chicken pieces around the mofongo. Drizzle the Puerto Rican Remoulade over top.
• Combine the mayonnaise, ketchup, granulated garlic, minced garlic, sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend until an even consistency.
• Peel and slice the onion. Remove the stem and seeds from the bell pepper. Remove the stems from the mini peppers. Combine the onion, peppers, garlic and cilantro in a blender and pulse for 30 seconds, or until an even consistency is achieved.

SHRIMP MOFONGO

Steps:

• Make the mofongo: Fit a large pot with deep-fry thermometer. Pour in enough canola oil to reach 2 inches up the side of the pan. Heat over medium-high until thermometer registers 325 degrees. Add plantains and fry, turning occasionally, until golden brown, 4 to 6 minutes. Carefully transfer plantains to a paper-towel-lined rimmed baking sheet to drain.
• In a mortar and pestle, smash 2 garlic cloves, making sure you have a thin coating of garlic on the bottom. Transfer plantains to the mortar, add adobo seasoning and pork rinds and mash until softened and well combined.
• Make the shrimp: Place the butter and olive oil in a large skillet over medium heat. Once the butter has melted, add 4 smashed garlic cloves and cook until fragrant, about 1 minute, stirring frequently so the garlic doesn't burn.
• Add the shrimp and cook until pink and opaque, 30 seconds to 1 minute on each side. Pour in wine and lemon juice and let reduce on low heat until a thick sauce forms, about 2 to 3 minutes. Season with salt and pepper.
• Firmly pack the mofongo into a small bowl to mold and turn over onto a plate. Spoon the shrimp and sauce on top of the mofongo and garnish with cilantro. Serve immediately.

MOFONGO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Peel plantains; cut into 1-inch pieces. Heat oil in a skillet; add plantains and cook until golden, 3 to 5 minutes. Transfer to a baking dish; reserving oil. Add onion and garlic to the skillet; cook and stir until softened, 3 to 5 minutes.
• Mash plantain in the baking dish, using a fork until the texture resembles corn bread stuffing. Add pork rinds; mix in onion-garlic mixture and salt. Pour in broth, dot with 2 tablespoons plus 2 teaspoons margarine, and cover tightly with aluminum foil.
• Bake in the preheated oven for 30 minutes.

MOFONGO WITH CHICKEN

Steps:

• Place chicken in a pot and cover with water. Bring to a boil; reduce heat to low and simmer until tender, 15 to 20 minutes. Drain and cool until easily handled, about 5 minutes. Shred.
• Pour chicken broth into a saucepan over medium heat. Cover and keep warm.
• Place plantains and salt in a bowl of cold water. Let soak for 5 minutes. Drain and blot dry with a paper towel.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Heat 1 inch oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry plantains in batches until golden brown, 2 to 3 minutes per batch. Drain on paper towels.
• Smash plantains with the bottom of an empty chicken broth can. Fry again until crispy, 1 to 2 minutes more. Drain; blot with paper towels.
• Transfer plantains to a large bowl. Add bacon and garlic; mash together. Fill an empty chicken broth can halfway with mashed mixture. Press down until firmly packed. Invert can onto a plate; tap until mofongo slides onto the plate. Repeat with remaining mashed mixture.
• Cover mofongos with shredded chicken and warmed broth. Season with salt and pepper. Garnish with cilantro.

MOFONGO (PUERTO RICAN PLANTAIN BALLS)

Steps:

• Peel plantains and cut into one-inch slices.
• In a large saucepan or deep fryer, heat oil to 350 degrees. Add plantain slices in two batches and fry for 7 minutes, turning once, until light golden but not browned. Drain on paper towels.
• In a large mortar or big bowl, crush garlic cloves with pestle or the back of a spoon and sprinkle with salt. Add olive oil to the mixture and keep pounding until it's well incorporated. Transfer to a small bowl.
• In the same mortar or bowl, crush half of the fried plantain slices with half of the pork rinds, 1/2 slice of cooked bacon, and half the garlic aioli and pound or smash together. Add up to 1/2 cup chicken stock as needed, to make it moist.
• Spoon the mixture and shape into two-inch balls. Repeat with remaining ingredients and keep in warm oven until ready to serve. Top with more crushed chicharrón, or cilantro if you wish.

CHICKEN MOFONGO RELLENO

Steps:

• For the sofrito: Put culantro, garlic, green onions, yellow onion, green pepper, cilantro and 1/4 cup water in a blender and blend.
• For the chicken: Put the chicken in a pressure cooker. Add tomato puree, chicken bouillon powder, salt, 4 tablespoons sofrito (save the remainder for another use) and 3/4 cup water. Pressure cook for 30 minutes.
• Carefully release pressure from the pressure cooker, then open it and shred the chicken with tongs. Add the green peppers and onions. Cover and pressure cook until the veggies are soft, another 2 to 3 minutes.
• For the mofongo: Heat several inches of canola oil to 350 degrees F in a large pan.
• Peel the plantains and cut into small pieces. Fry the plantains until they are cooked through, 3 to 4 minutes. Transfer some fried plantain pieces to a mortar and pestle. Add olive oil, garlic puree and salt and mash until well combined and it has a pastelike consistency with some small chunks of plantains.
• Mold the mashed plantain inside the mortar into a cuplike form. Plate and fill it with the chicken. Repeat to make 3 to 5 more servings.

MOFONGO DOMINICANO (MASHED PLANTAINS)

Steps:

• Heat 1 inch oil in deep 12-inch skillet over medium-high heat until oil starts to shimmer (about 350°F). Add plantain slices; cook until golden brown and tender. Remove from oil.
• Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera, if you have one. Return flattened plantains to skillet; cook for 30 seconds on each side or until slightly crisp. Remove from skillet; place in large bowl. Cool slightly.
• Place plaintains, garlic and 1 cup of the broth in food processor. Process until mixture has the consistency of chunky mashed potatoes, adding broth 1/4 cup at a time. Add salt and pepper; process until mixed.
• Spoon into serving bowl; garnish with cilantro. Serve immediately.

PLANTAIN MASH (MOFONGO) W PUERTO RICAN SHRIMP

Steps:

• 1. peel and cut plantains into one inch cubes,set in cold water as you cut to prevent oxidation,drain and dry w a paper towel,fry at med high heat for about 5 minutes,then remove from oil and cool.cook tocino/bacon until crispy.mix together olive oil and minced garlic,salt and pepper (about 1 tsp salt,1 tsp pepper)
• 2. now clean shrimp and season w salt and pepper,set aside.in a saute pan add 1 tbsp canola oil,when it is hot add sofrito and crushed tomatoes and tomato sauce,cook for 3 minutes then add cumin and paprika cook for 2 minutes,stir in water and salt and pepper to taste,simmer on med high for 2 minutes when bubbly add shrimp,cover and lower heat,cook on med low for 7 minutes or until shrimp is cooked and sauce is slightly thickened.turn off flame.
• 3. now refry plantains for 8 minutes or until golden,remove and put in a large bowl,add bacon and mash well while mixing in bacon,then mix in garlic/oil.
• 4. now to construct the dish,in an oven safe bowl add half of the shrimp with sauce, take half of the plantain mix on a flat surface and form into a dome shape,the size of your bowl,and leave the bottom inside shallow,place on top of shrimp stew.bake at 400 degrees for 15 minutes or until golden brown on top.serve hot.***i like to make another batch of the sauce and serve on the side in order to pour over mofongo or dip each bite.

MOIST MOFONGO

Steps:

• Boil water in a large saucepan; add plantains, 2 tablespoons salt, and a dash pepper. Cook until very soft, about 30 minutes. Drain.
• Fry bacon in a skillet until crisp, 5 to 7 minutes. Transfer to a bowl; crumble.
• Crush pork rinds in a mortar; transfer to a bowl.
• Blend olive oil, onion, cilantro, garlic, remaining 1 tablespoon salt, and a dash pepper in a food processor until liquefied.
• Mash warm plantains in the mortar in batches; transfer to a large bowl. Stir in pork rinds, bacon, and olive oil mixture until well combined. Shape mofongo into balls.

PUERTO RICAN CRABMEAT STEW: MOFONGO PUERTORRIQUENO

Steps:

• In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.
• In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.
• Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.

FUNKY MOFONGO WITH SOPA DE POLLO AND PUERTO RICAN ROAST PORK

Steps:

• For the roast pork: In a food processor, combine the oil, vinegar, wine, chipotles, cilantro, cumin, oregano, salt, agave, pepper, cayenne and garlic. Pulse to the consistency of a smooth, loose paste.
• With a sharp knife, score the fat-side of meat 1/4-inch deep, making in a diamond pattern. Place the pork fat-side up in a roasting pan. Rub the marinade into the pork, making sure to get into all the crevices. Cover tightly with plastic wrap and refrigerate for at least 4 hours or, for best results, overnight.
• Preheat the oven to 400 degrees F.
• One hour prior to cooking, remove the pork from the refrigerator and let it rest at room temperature. Remove the plastic wrap and set the meat fat-side up on a rack in a deep roasting pan. Cook uncovered for 15 minutes, then lower the heat to 300 degrees F and cook another 3 1/2 to 4 hours, until the internal temperature registers 180 to 185 degrees F and the skin is crispy. (If the pork begins to brown too much on top, cover it loosely with foil.)
• Cut away the pork skin (the chicharron), chop it finely, and set aside 1/2 cup for the mofongo. Let the meat rest 20 to 30 minutes before shredding.
• For the sopa de pollo: Set a medium saucepan over medium heat and add enough canola oil to coat the pan. Add the onions, peppers and garlic and sweat until translucent and fragrant, 5 to 7 minutes. Sprinkle with salt. Add the chicken and cook for 2 to 3 minutes. Deglaze the pan with the chicken broth. Add 1 cup water, bring to a gentle boil, then simmer over low heat for 30 to 45 minutes. Stir in the cilantro and add salt to taste.
• For the mofongo: Preheat the oven to 375 degrees F.
• Slice off the top of the garlic head, cutting away just enough to expose the cloves. Set the garlic on a double layer of aluminum foil and drizzle with the olive oil. Sprinkle with salt and pepper. Close the foil tightly to create a pouch, and transfer it to a baking sheet. Bake for 45 minutes, or until the cloves turn golden brown. Let rest until cool enough to handle. Working over a bowl, squeeze the bottom of the garlic head to release the cloves. Set aside.
• Set a saute pan over medium-high heat. Add the bacon and cook until crispy and well browned. Transfer to a paper-towel-lined plate to drain.
• In a deep pot or Dutch oven, heat 3 inches of oil to 325 degrees F. Working in batches, fry the plantains in the oil until golden and soft, 3 to 4 minutes. Drain on paper towels. When cool enough to handle, smash the plantains with a spatula or the side of a knife, then return them to the oil. Fry a second time, until they're just starting to brown. Drain on paper towels and season with salt as the plantains come out of the oil.
• To assemble: In a large, heavy metal mixing bowl, combine the fried plantains, the roasted garlic, the bacon, 1 teaspoon salt, 1/4 teaspoon pepper and the reserved 1/2 cup pork skin, as well as the cilantro, scallions and lime juice. Toss to mix. Season with salt and pepper. Scoop out individual portions of mofongo using an ice cream scoop and transfer to shallow bowls. Ladle some of the sopa de pollo over the top or serve it in small bowls on the side. Top the mofongo with some of the shredded pork. Serve.

SMASHED GARLIC PLANTAINS - MOFONGO

Steps:

• Mix handful of salt into a bowl of cold water and soak plantain chunks. Place stock in saucepan over low heat to warm. Bring at least 1 inch of oil to about 350 F degrees in a deep skillet.
• Meanwhile, cook chicharrones or bacon until crisp; remove from heat and drain. Remove plantains from water, drain and dry them on towels, then deep fry the pieces (careful, they may spatter) until golden brown and tender. Remove from oil. Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera if you have one. Fry the plantains again for 30 seconds on each side until slightly crispy.
• While the plantains are still hot use a wooden mortar and pestle to mash them with the garlic and the chicharrones. Add salt and pepper to taste.
• You can also use a food processor - add the plantains to food processor with bacon, garlic and some salt and pepper. You may have to work in batches. Process to consistency of mashed - not whipped - potatoes. Do not over process!
• Place the mixture in soup bowls or wooden pilons, douse with broth, garnish with cilantro and serve immediately.

MOFONGO STUFFING

Steps:

• Heat oven to 375 degrees. Heat olive oil in skillet over medium heat. Add onion, garlic, cubanelle, ají dulce and ají caballero peppers and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
• Stir in tomatoes and cilantro and cook 1 minute. Add 1 cup water and the butter and let mixture simmer, stirring occasionally, 10 minutes. Carefully transfer mixture to a blender or food processor and purée until smooth.
• Fill a large heavy-bottom pot with about 1 1/2 inches of vegetable oil and set over medium-high heat. Working in batches, deep-fry plantains until tender, about 3 minutes per batch; drain on a paper-towel-lined plate.
• Combine plantains, vegetable purée and pork rinds in a large bowl and mash with a potato masher until combined but still chunky. Transfer to a small baking dish and bake until top is just starting to brown, 10 to 15 minutes.

MOFONGO STUFFING RECIPE BY TASTY

Steps:

• Trim both ends of the plantains. Cut a slit through the skin down the length of the plantains. Cut each plantain in half crosswise and place in a bowl of cold water. Set aside to soak for 30 minutes (this will make the plantains easier to peel).
• While the plantains soak, make the sofrito: In the bowl of a food processor, combine the onion, tomatoes, cilantro, jalapeño, cubanelle peppers, and garlic. Pulse 15-20 times, until the vegetables are completely broken down and the sofrito has the consistency of chunky salsa. Set aside.
• In a large, high-walled skillet, heat the canola oil over medium-high heat until it reaches 350˚F (180°C). Line a baking sheet with paper towels and set nearby.
• After soaking, peel the plantains and cut into 1-1 ½-inch ( 2 ½ cm) pieces. Blot dry with paper towels.
• Working in batches, fry the plantains in the hot oil for 7 minutes, until crisp and beginning to brown. Transfer the plantains to the prepared baking sheet to drain.
• Working in batches, add 1-2 cloves of garlic, 1 tablespoon of olive oil, and about ½ teaspoon of salt to a large mortar. Using the pestle, mash the garlic until it breaks down into a paste. Add about 7-8 fried plantain pieces, then use the pestle to mash the plantains and combine with the garlic paste. Add about 1½ tablespoons of bacon, along with some of the reserved bacon grease, and mash into the plantains. 7. Add about ½ cup (15 G) of the chicharrones and break up until evenly distributed throughout the mofongo. Transfer the mofongo to a large bowl and repeat with remaining ingredients.
• Preheat the oven to 375˚F (190°C).
• Heat a medium skillet over medium-high heat. Add the longaniza sausage to the hot pan and cook until the fat has rendered and the sausage is browned, 8-10 minutes.
• Add the cooked sausage, along with the rendered fat, sofrito, torn bread, and chicken stock to the bowl with the mofongo. Stir well to combine, making sure all of the bread is moistened.
• Transfer the mofongo stuffing to a lightly greased 9x13-inch (22 x 33 cm) baking dish and cover with foil.
• Bake the stuffing for 30 minutes.
• Remove the stuffing from the oven and increase the oven temperature to 400°F (200°C).
• Top the stuffing with the remaining chicharrones and bake, uncovered for another 20-25 minutes, until the top is golden brown and beginning to crisp.
• Remove the stuffing from the oven and let cool for 15 minutes before serving.
• Enjoy!

MOFONGO CUPS CON CAMARONES RECIPE BY TASTY

Steps:

• Make the mofongo: Preheat the oven to 375°F (190°C). Grease a standard-size 6-cup muffin tin with nonstick spray.
• Pour 1-2 inches of vegetable oil into a pot. Heat over medium heat until the oil temperature reaches 350°F (180°C).
• Peel the plantains and cut into 1-inch pieces. Working in batches, add the plantains to the hot oil and fry for 2 minutes, or until the centers are soft. Remove from the pot and transfer to a paper towel-lined plate to drain while you repeat with the remaining plantains. Let cool for 15 minutes.
• Transfer the plantains to a mortar and pestle (also known as a pilón), and add the ground pork rinds, garlic, salt, and pepper. Mash together until fully incorporated, 5-8 minutes. If needed, remove the plantain mixture from the pilón and mix with your hands.
• Roll the plantain mixture into 6 balls. Place a ball into the center of each prepared muffin cup and press evenly against the bottom and up the sides to make a cup.
• Bake the mofongo cups for 20-25 minutes, or until golden brown. Remove from the oven and let cool to room temperature, about 30 minutes, then remove from the muffin tin.
• Meanwhile, make the shrimp sauce. Heat the olive oil in a medium pan over medium-low heat. Add the onion, garlic, and red bell pepper, and cook, stirring occasionally, until softened, about 4 minutes. Add the tomatoes, sofrito, adobo sauce, paprika, and coriander, and stir until combined and the mixture begins to deepen in color, 1 minute.
• Increase the heat to medium-high heat. Immediately add the white wine and simmer for 20 seconds. Stir in the water and simmer for another 4-6 minutes, until slightly reduced.
• Add the salt and shrimp. Cover and cook until the shrimp turn pink, about 3 minutes.
• Fill the mofongo cups with the warm shrimp and sauce. Garnish with cilantro, then serve.
• Enjoy!

MOFONGO RECIPE

Steps:

• Heat oil in large skillet on medium-high heat to 350°F. Add plantains in 2 batches; cook 5 to 7 min. or until light golden but not browned, turning once. Remove from oil; drain on paper towels. Pat dry; cool. Repeat with remaining plantains.
• Mix dressing and garlic in large bowl until blended. Add 1/3 each of the plantains and bacon; mash until blended, adding 1/4 cup broth to moisten. Add 1/3 each of the remaining plantains and bacon and 1/4 cup of the remaining broth, mashing until blended. Add remaining plantains and bacon; mash until blended, adding remaining broth to moisten.
• Shape into 8 balls. Serve warm.