Mofongo

Ingredients

• •4 large Green plantains
• •1 cup crushed Chicharrónes
• •6 cloves Garlic
• •4 tbsp Butter
• •3 tbsp Olive oil
• •1 medium Onion
• •0.5 cup Cilantro
• •1 tbsp Salt
• •1 cup Chicken broth

Instructions

1. 1

   Peel plantains by cutting off ends and scoring the skin lengthwise. Remove peel and cut into 1-inch rounds. Immediately place in cold water to prevent browning.

   💡 Use ripe plantains that are mostly black for the sweetest flavor. Mash with garlic and chicharrones while still warm for the best texture. Press firmly in the mold for a cohesive dish.

2. 2

   Heat oil in a deep pan to 350°F. Fry plantain rounds in batches until golden and tender, about 8-10 minutes per batch. Drain on wire rack.

   💡 Use ripe plantains that are mostly black for the sweetest flavor. Mash with garlic and chicharrones while still warm for the best texture. Press firmly in the mold for a cohesive dish.

3. 3

   While hot, mash plantains in a wooden mortar with garlic, salt, and chicharrónes. Add warm broth gradually while mashing for fluffy texture.

   💡 Use ripe plantains that are mostly black for the sweetest flavor. Mash with garlic and chicharrones while still warm for the best texture. Press firmly in the mold for a cohesive dish.

4. 4

   Form mixture into football-shaped mounds. Heat butter in skillet until foaming, then sear mofongo until crust forms on all sides, about 3 minutes per side.

   💡 Use ripe plantains that are mostly black for the sweetest flavor. Mash with garlic and chicharrones while still warm for the best texture. Press firmly in the mold for a cohesive dish.

5. 5

   Top with additional crushed chicharrónes and fresh cilantro. Serve immediately with warm chicken broth on the side for dipping.

   💡 Use ripe plantains that are mostly black for the sweetest flavor. Mash with garlic and chicharrones while still warm for the best texture. Press firmly in the mold for a cohesive dish.