Best Mofongo Stuffing Recipe By Tasty Recipes

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MOFONGO STUFFING RECIPE - (4.3/5)



Mofongo Stuffing Recipe - (4.3/5) image

Provided by ltrodrigu

Number Of Ingredients 6

1 cup canola oil
5 unripe/green plantains, peeled and cut into 3/4-inch pieces
4 ounces pork cracklings, cut into 1-inch pieces
2 tablespoons mashed garlic
1 tablespoon chopped cilantro
Salt

Steps:

  • Set a large skillet over medium heat. Add oil. Heat to 350 degrees, using a hot-oil thermometer to monitor temperature. Working in, fry plantains, rotating , until golden, 6-7 minutes. Use a slotted spoon to transfer a paper towel-lined plate. Use a large mortar and pestle or a fork to smash plantains, cracklings and garlic until somewhat smooth. Mash in cilantro and salt to taste. 15 minutes before turkey has finished cooking, fill inner cavity with mofongo stuffing and a ladleful of pan juices. Once turkey and stuffing are done cooking, transfer stuffing to a serving dish. Serve with: Pavochón Avocado & Papaya Salad

GREEN PLANTAIN TURKEY STUFFING (MOFONGO)



Green Plantain Turkey Stuffing (Mofongo) image

Make and share this Green Plantain Turkey Stuffing (Mofongo) recipe from Food.com.

Provided by Michelle Figueroa

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

5 green plantains
vegetable oil (for frying)
1 lb cooked bacon (chopped into small pieces)
6 garlic cloves (chopped)
3 sweet chili peppers (seeded and finely chopped)
1 small onion (finely chopped)
salt, to taste
1/3 cup olive oil
1/3 cup chicken broth

Steps:

  • Heat the oil for frying to 375 degrees.
  • While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
  • Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
  • Remove the plantain slices with a slotted spoon and drain on paper towels.
  • Tip: Maintain the oil's temperature.
  • When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
  • Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
  • Remove the slices with a slotted spoon and drain on paper towels.
  • In a mortar and pestle, mash together the bacon, garlic, peppers, onion and olive oil a little at a time until everything is incorporated.
  • Add the broth. If the stuffing is not moist enough, add more broth until you get the consistency you prefer.
  • Serve the stuffing as it is or stuff your turkey and follow cooking instructions on the turkey package.

Nutrition Facts : Calories 358.9, Fat 22.2, SaturatedFat 6.2, Cholesterol 41.6, Sodium 899.7, Carbohydrate 26.4, Fiber 2, Sugar 12.1, Protein 15.5

MOFONGO STUFFING



Mofongo Stuffing image

Mofongo, which in its most traditional form is a fried-and-mashed fusion of plantains, pork rinds, garlic and peppers, symbolizes Puerto Rico's soul food. It is beloved, even if sometimes misunderstood; it can be vexingly heavy, but when it's executed properly there's a righteous balance of crispness and fluff. For this recipe we went to the chef Jose Enrique. We asked him for a mofongo for the Thanksgiving table, standing at the ready to soak up gravy and meet your turkey on the tip of a fork.

Provided by Jeff Gordinier

Categories     dinner, lunch, sauces and gravies, main course

Time 50m

Yield 6 servings

Number Of Ingredients 12

1/4 cup olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1/4 cup chopped cubanelle peppers (about 1/2 pepper)
1/4 cup chopped ají dulce peppers (about 3 small peppers)
1 ají caballero pepper (or use 1 fresno chile)
12 ounces tomatoes, chopped (about 2 tomatoes)
1/2 cup chopped cilantro
2 tablespoons butter
Vegetable oil, for frying
4 green plantains, peeled and cut into 1-inch pieces (about 2 pounds)
1 ounce pork rinds

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.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 37 grams, Carbohydrate 43 grams, Fat 45 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 13 milligrams, Sugar 20 grams, TransFat 0 grams

MOFONGO STUFFED WITH CRIOLLO SHRIMP STEW



Mofongo Stuffed with Criollo Shrimp Stew image

Mofongo is a mash of slow-fried plantains, garlic and olive oil. In this recipe, it becomes a cozy vessel for criollo-seasoned shrimp stew. I like to cook my shrimp sauce down with a light beer for a zingy twist of flavor, then add peas - like my mother does - to bring a nice burst of color and a touch of sweetness. The pork rinds in the mofongo are optional, but I encourage them as they provide an element of authenticity to this Caribbean favorite.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

1 pound medium shrimp, peeled and deveined
2 teaspoons adobo seasoning
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 teaspoons dried oregano
1/2 teaspoon smoked paprika
3 Manzanilla olives, roughly chopped, plus 1 teaspoon brine
1 bunch fresh cilantro, chopped
1 medium onion, thinly sliced
1 jarred roasted red bell pepper, chopped
One 8-ounce can light beer
1 cup canned diced tomato
1/2 cup tomato sauce
1 cup frozen green peas
1/2 lemon, juiced
2 cups corn or grapeseed oil, for frying
3 large or 4 medium green plantains (about 2 1/2 pounds), peeled and cut into 2-inch pieces
Kosher salt
1/2 cup extra-virgin olive oil
3 small cloves garlic, grated
1/2 cup pork rinds, crushed, optional

Steps:

  • For the shrimp stew: Pat the shrimp dry with paper towels and add to a bowl. Toss with the adobo, a pinch of salt and a few cracks of pepper and set aside.
  • Heat the olive oil in a medium skillet over medium-high heat. Add the oregano, smoked paprika, olives and brine, cilantro, onion, red bell pepper and a pinch of salt and cook over medium heat, stirring often, until the onions are translucent, about 3 minutes. Pour in half of the beer, scraping up any brown bits from the bottom, and cook down for 1 minute. Add the diced tomatoes, tomato sauce and the rest of the beer. Cook over medium-high heat until the liquids reduce by a third, about 5 minutes, then turn the heat to low and keep warm.
  • For the mofongo: Heat a large, heavy-bottomed skillet over medium-high heat and add the corn oil. Heat until the oil reaches 325 degrees F or it bubbles when in contact with a wooden spoon.
  • Add the plantains to the oil, lower the heat to low and fry, flipping halfway through, until light golden and cooked through but not yet crispy, about 15 minutes. Drain the plantains on paper towels and season with salt.
  • Combine the olive oil and garlic in a mortar and pestle and process to form a paste. Season with about 1 teaspoon salt. Transfer the mixture to a small bowl and set aside.
  • Add 5 to 6 chunks of the fried plantains, 1 tablespoon of the oil mixture and about 2 tablespoons of the crushed pork rinds, if using, to the same mortar and pestle. Mix until well mashed and combined. Scoop out the mofongo with a spoon and use your hands to form the mixture into a bowl, creating a cradle for the shrimp stew. Repeat 3 additional times.
  • For serving: Return the stew to medium-high heat and cook until it starts to simmer. Add the peas and cook for 1 minute. Add the shrimp and lemon juice, then continue to cook until the shrimp are cooked through, 3 to 4 minutes. Plate the mofongo and spoon the shrimp stew into them.

MOFONGO STUFFING RECIPE BY TASTY



Mofongo Stuffing Recipe by Tasty image

Bring a piece of Puerto Rico to your Thanksgiving table this year. A mix of fried plantains, sausage, and bread, this mofongo stuffing might just steal the spotlight when it comes to your side dishes. Don't have a mortar and pestle? Use a metal or wooden bowl and the back of a wooden spoon to mash the garlic and plantains.

Provided by Betsy Carter

Categories     Sides

Time 2h20m

Yield 12 servings

Number Of Ingredients 17

6 green plantains
cold water, for soaking
2 cups canola oil
10 garlics, divided
5 tablespoons olive oil
3 tablespoons kosher salt, divided, plus more to taste
½ cup bacon, chopped and grease reserved
1 bag chicharrónes, divided
20 oz longanisa, casings removed, crumbled
4 cups white bread, day old, torn, loosely packed
2 ½ cups chicken stock
1 medium white onion, cut into 1 in (2 1/2 cm) pieces
3 roma tomatoes, quartered
1 bunch fresh cilantro, washed, end trimmed
1 jalapeño, seeds and ribs removed, quartered
4 cubanelles, seeds and ribs removed, quartered
10 large cloves garlic, ends trimmed

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!

Nutrition Facts : Calories 938 calories, Carbohydrate 76 grams, Fat 66 grams, Fiber 5 grams, Protein 14 grams, Sugar 27 grams

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