Mofongo (Puerto Rican Mashed Plantains)

Instructions

1. Heat the Vegetable oil in a large skillet over medium heat. Fry the Plantain Base rounds for about 10-12 minutes, turning occasionally, until they are golden yellow but not browned or crunchy.
2. While plantains fry, use a mortar and pestle (pilon) to crush the Garlic and Salt from the Flavor Mash until a paste forms.
3. Add the crumbles of Bacon and the Olive oil to the mortar and pestle, mixing briefly.
4. Remove the fried plantains from the oil and drain on paper towels.
5. Add a few pieces of the fried plantains at a time to the mortar and pestle. Mash them into the Flavor Mash ingredients until the texture is chunky but well combined.
6. If the mixture feels too dry, add a tablespoon of the Serving Broth to the mash.
7. Shape the mixture into a ball or a bowl shape using the mortar or a small ramekin.
8. Serve immediately with the remaining warmed Serving Broth on the side.