Recipe by LatinaCook
"Mofongo might not look like much, but it sure is tasty. Mashed green plantains with garlic, olive oil and pork rinds (or bacon). Mofongo goes well with chicken or fish broth and can be stuffed with garlic shrimp, carne frita or octopus salad. It can also be formed into small balls and dropped in soups or served directly in a mortar. This is one of my many guilty pleasures!"
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canola oil for frying
garlic, or to taste
crushed fried pork skins
green plantains, peeled and sliced into 1/2-inch rounds
salt to taste
This is a very authentic Puertorrican Mofongo recipe. If you are not from PR will probably not know a few things: The mortar and pestle to be used is made of wood, look in the auction site for "Puerto Rico mortar" and you will find a lot for sale. If you run out of olive oil, the canola oil used for frying can be used as a substitute. In the States you can find Howard's Fried Pork Skin, they are very good for this recipe. When mashing the fried plantain, first add a pinch of salt and 1-2 cloves of garlic to the mortar and mash a little with the pestle, then, one by one, add the plantain chunks and mash. Once you have an homogeneous mixture the mofongo is ready. Run a knife or spatula between the mofongo and the mortar walls, turn the mortar upside down, and bang against the counter top; you will get a nice mofongo dome. Or, push the mofongo against the walls of the mortar, leaving the center hollow, and fill with your favorite seafood stew; eat directly from the mortar...Yummy!!!
Very good!!! I couldn't find the pork rinds so I crisped 3 bacon strips and ground them up. I also put about 1 tsp of butter in the mix together with the olive oil. YUMMMYYYYY
This is delicious but rather labor intensive. I don't know what sort of mortar & pestle the author of this recipe has, but I found the mashing of the garlic and plaintains difficult in my modestly-sized marble one. It definitely took more than 15 minutes! Does she have a LARGE authentic Puerto Rican wooden one (as seen on Man vs. Food)? The result, however, was wonderful (I ended up using my "boat motor" to puree it). I made this as my sister's b'day dinner (her request) along with "Camarones al Aijillo." Would not make again due to the difficuly of preparation, but thanks for sharing just the same.
I'm Puertorican and I don't own a Puertorican pestle or mortal(pilon) and it is my second time making it. I just got creative and I used a deep round bowl with a small baking rolling pin and used the round edges of it to mash the plantain. I creamed the garlic in the food processor. I also used the food processor to only beak in tiny pieces the pork skin. I used a combination of green plantain and slightly yellow ones. It is not that complicated to make it. It came out great and delicious to be my second time making mofongo! Thanks
Used a food processor instead and it was amazingly great! Super easy too.
The recipe was very easy to follow. It came out very tasty and tasted like home, Puerto Rico.
If you don't have a mortar and pestle, use a wooden spoon. That is what I used and it did the trick. However, I also used the minced garlic that comes in a jar rather than the cloves. That helps ease the labor process if you don't have a mortar and pestle as well. AWESOME
It was my first time making mofongo and it came out really good...had to double the ingredients but i would def make it again with shrimp next time
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 501
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