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

3.0 count Green plantains
1½ cup Rendered duck fat
8 cloves Garlic
¼ cup Pork belly lardons
1 tsp Smoked sea salt
1 tsp Fresh thyme leaves
2 count Lobster tails
½ cup Unsalted grass-fed butter
1 pinch Saffron threads
½ cup Seafood stock

Equipment

Large skillet
Mortar and pestle (Pilon)
Tongs
Paper towels

Instructions

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1. Thickly slice 3 large green plantains. In a heavy-bottomed pot, slowly melt 1 1/2 cups rendered duck fat. Maintain a temperature of 300°F (150°C). Add plantain rounds and fry until completely soft through the center, then remove and drain.
2. In a small saucepan, melt 1/2 cup unsalted grass-fed butter over very low heat. Poach the 2 lobster tail meats in the butter until just opaque and tender (6-8 minutes). Remove lobster and keep warm.
3. To the remaining poaching butter, add 1 pinch saffron threads and 1/2 cup highly reduced seafood stock. Whisk over medium heat until a glossy emulsion forms.
4. In a large mortar and pestle, combine 8 confit garlic cloves, 1 tsp smoked sea salt, and 1 tsp fresh thyme. Mash into a smooth paste.
5. Add the duck-fat fried plantains and 1/4 cup crispy pork belly lardons to the mortar. Mash vigorously, adding a tablespoon of the saffron-butter emulsion to maintain moisture.
6. Press the mofongo into a ring mold on a warmed plate. Remove the mold to reveal a clean cylinder.
7. Place the poached lobster tail on top of the mofongo cylinder.
8. Drizzle the saffron-butter reduction generously over the lobster and around the base of the mofongo plate.