Name: Mofongo (Puerto Rican Mashed Plantains) (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2 servings
Cuisine: Puerto Rican
Ingredients: 3 large Green plantains-peeled and cut into one-inch rounds; 2 cups Vegetable oil; 4 slices Bacon-cooked until crispy and crumbled; 4 cloves Garlic-peeled; 2 tbsp Olive oil; 1/2 tsp Salt; 1/2 cup Chicken broth-warmed

Recipe tier

3 large 3 large Green plantains-peeled and cut into one-inch rounds
2 cups 480 mL Vegetable oil
4 slices 4 slices Bacon-cooked until crispy and crumbled
4 cloves 4 cloves Garlic-peeled
2 tbsp 30 mL Olive oil
1/2 tsp 3 g Salt
1/2 cup 120 mL Chicken broth-warmed

Equipment

Large skillet
Mortar and pestle (Pilon)
Tongs
Paper towels

Instructions

🎙️ Cook with voice coach

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.
While plantains fry, use a mortar and pestle (pilon) to crush the Garlic and Salt from the Flavor Mash until a paste forms.
Add the crumbles of Bacon and the Olive oil to the mortar and pestle, mixing briefly.
Remove the fried plantains from the oil and drain on paper towels.
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.
If the mixture feels too dry, add a tablespoon of the Serving Broth to the mash.
Shape the mixture into a ball or a bowl shape using the mortar or a small ramekin.
Serve immediately with the remaining warmed Serving Broth on the side.