MOFONGO
Easily the most popular classic Puerto Rican dish, mofongo is flavorful, satisfying and layered with history. The ingredients and process reference the island's Indigenous and African roots alongside Spanish flavors. While this preparation uses chicharrón or pork cracklings, you can easily make it vegan by omitting the pork and adding a little extra garlic and olive oil. The trick to great mofongo is to work quickly: Heat your garlic and olive oil mojo while your plantains are frying, and smash everything together as soon as they're done. You can stuff mofongo with seafood or roast pork, if you like, and serve it with guiso, a flavorful, sofrito-scented tomato sauce, or even use it to stuff a Thanksgiving turkey. The included recipe for guiso is optional but recommended, as it adds dimension and moisture, particularly for a vegan preparation.
Provided by Von Diaz
Categories dinner, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the guiso, if using: Heat olive oil in a small saucepan over medium heat for 1 to 2 minutes, until simmering. Add sofrito, reduce heat to medium-low and sauté for 3 to 5 minutes until liquid is evaporated.
- Pour in tomato sauce, partially cover with a lid, and simmer over low for 7 to 10 minutes. Sauce will thicken and darken in color.
- While sauce simmers, prepare the mofongo: Pour vegetable oil into a medium saucepan until it reaches a 3-inch depth, then heat over medium-high.
- Meanwhile, crush garlic and 1 teaspoon salt in a pilón or large mortar and pestle until a wet paste forms.
- In a separate, small saucepan, heat 1/4 cup olive oil over medium until just simmering, about 5 minutes. Slowly pour this hot oil on top of the garlic, carefully stirring to incorporate. It'll sizzle, and the garlic may turn light green. Add lime juice to complete the mojo.
- Peel plantains by cutting off both ends, then make three lengthwise slices through the skin. Carefully pull up the peel and remove it, starting at one of the corners with the edge of your fingernail or the tip of your knife if tough, then cut the plantains into 1 1/2-inch rounds. (Be careful: Plantain skins will stain your hands and clothing.)
- Once the vegetable oil is simmering somewhere between 350 and 375 degrees - you can test by adding a small piece of plantain; it will sizzle when the oil is hot enough - add plantains in 2 or 3 batches, taking care not to crown the pot. Fry each batch for 6 to 9 minutes, stirring lightly a few times, until the plantains begin to brown. Be careful not to let them get too dark, or they'll be hard and dry. Use a slotted spoon or mesh strainer to transfer plantains to a towel-lined bowl.
- If you have a large enough pilón, add fried plantains and chicharrón, if using, until pilón is three-quarters full. Mash together, alternating pounding and grinding. Once mixture has condensed to about half its original size, add 1 heaping tablespoon of the prepared mojo (or to taste), and continue grinding and mashing until fully combined. The mixture will look like stuffing.
- If you don't have a pilón, combine plantains, chicharrón and mojo in a large wooden bowl. Using the bottom of a slender jar, such as an olive jar, mash together to incorporate, rotating the bowl after each mash. Pound, grind and mash until mofongo is blended.
- Form the mashed mixture into 4 individual mofongos, each roughly the size of a baseball, or press into the bottom of a small rice bowl, then turn each onto a plate or into a larger bowl.
- Serve immediately, garnished with extra chicharrón, lime wedges and cilantro, if you like. Spoon over guiso as desired.
MOFONGO RECIPE
Delicious fried green plantains mashed with garlic, pork rinds, and served with a simple garlic mojo for a scrumptious Caribbean dish that will become your new favorite!
Provided by Vanessa
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil in a medium skillet over medium heat. Fry the plantains for 5-8 minutes, or golden brown on all sides. Transfer the plantains to a plate lined with a paper towel to remove excess grease.
- Using a large pilón (mortar and pestle) mash the plantains, garlic, and pork cracklins together, until the plantains are broken down. You might have to do this in small batches.
- Pack a serving into a small bowl and turn it over onto a plate for serving. Remove the bowl.
- Serve with extra pork cracklings (chicharrón) and garlic mojo on the side.
- Crush together garlic cloves and salt with a pilón (mortar and pestle), until you obtain a smooth paste. Transfer into a medium bowl.
- Stir in fresh bitter orange juice, olive oil, cumin, oregano, and chopped cilantro.
- Add more salt to taste, if desired.
Nutrition Facts : Calories 1069 kcal, Carbohydrate 61 g, Protein 72 g, Fat 60 g, SaturatedFat 15 g, Cholesterol 108 mg, Sodium 3263 mg, Fiber 4 g, Sugar 28 g, ServingSize 1 serving
VEGAN MOFONGO (FRIED MASHED PLANTAINS)
Mofongo is a fried plantain-based dish from Puerto Rico. It is typically made with fried green plantains mashed together in a pilon (which consists of a wooden mortar and pestle), with broth, garlic, olive oil, and pork cracklings or bits of bacon. This version is completely vegan. It was delicious and everyone enjoyed it!
Provided by Healthy Delights by Libelula
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
- Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
- Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 114.2 g, Fat 9.6 g, Fiber 9.2 g, Protein 6.5 g, SaturatedFat 1.4 g, Sodium 680 mg, Sugar 54.2 g
MOFONGO
Monfongo is made by mashing tostones (twice fried plantains) with garlic, olive oil, and chicarrones or bacon.
Provided by l0ve2c00k
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- First make tostones: Cut plantains in wedges. Fry until tender. Flaten with a "tostonera" or with a second cutting board. Fry for a second time, until light golden.
- Using a mortar, crush garlic cloves and add adobo.
- In a medium bowl, mix together the garlic/adobo paste, olive oil and chicharron or bacon.
- Mash the tostones, a few at a time (never use a food processor!).
- Add some of the garlic mixture.
- Mash tostones in separate bowls. This will allow the garlic mixture to spread evenly.
- If too dry, add more oil.
- Shape like small balls.
- Serve with pork meat, soups, seafood or solo.
Nutrition Facts : Calories 430.4, Fat 36.3, SaturatedFat 5.1, Sodium 4.6, Carbohydrate 29.2, Fiber 2.1, Sugar 13.4, Protein 1.3
MOFONGO
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!
Provided by LatinaCook
Categories Side Dish
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
- Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.
Nutrition Facts : Calories 725.8 calories, Carbohydrate 58.6 g, Cholesterol 5.2 mg, Fat 55.7 g, Fiber 4.2 g, Protein 6 g, SaturatedFat 7.9 g, Sodium 187.2 mg, Sugar 26.9 g
MOFONGO CUPS CON CAMARONES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, vegetable oil, green unripe plantains, pork rinds, garlic, kosher salt, freshly ground black pepper, olive oil, yellow onion, garlic, medium red bell pepper, roma tomato, store-bought sofrito, adobo sauce, smoked paprika, ground coriander, white wine, water, kosher salt, raw jumbo shrimp, fresh cilantro
Provided by Pepsi
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the mofongo: Preheat the oven to 375°F (190°C). Grease a standard-size 6-cup muffin tin with nonstick spray.
- Pour 1-2 inches of vegetable oil into a pot. Heat over medium heat until the oil temperature reaches 350°F (180°C).
- Peel the plantains and cut into 1-inch pieces. Working in batches, add the plantains to the hot oil and fry for 2 minutes, or until the centers are soft. Remove from the pot and transfer to a paper towel-lined plate to drain while you repeat with the remaining plantains. Let cool for 15 minutes.
- Transfer the plantains to a mortar and pestle (also known as a pilón), and add the ground pork rinds, garlic, salt, and pepper. Mash together until fully incorporated, 5-8 minutes. If needed, remove the plantain mixture from the pilón and mix with your hands.
- Roll the plantain mixture into 6 balls. Place a ball into the center of each prepared muffin cup and press evenly against the bottom and up the sides to make a cup.
- Bake the mofongo cups for 20-25 minutes, or until golden brown. Remove from the oven and let cool to room temperature, about 30 minutes, then remove from the muffin tin.
- Meanwhile, make the shrimp sauce. Heat the olive oil in a medium pan over medium-low heat. Add the onion, garlic, and red bell pepper, and cook, stirring occasionally, until softened, about 4 minutes. Add the tomatoes, sofrito, adobo sauce, paprika, and coriander, and stir until combined and the mixture begins to deepen in color, 1 minute.
- Increase the heat to medium-high heat. Immediately add the white wine and simmer for 20 seconds. Stir in the water and simmer for another 4-6 minutes, until slightly reduced.
- Add the salt and shrimp. Cover and cook until the shrimp turn pink, about 3 minutes.
- Fill the mofongo cups with the warm shrimp and sauce. Garnish with cilantro, then serve.
- Enjoy!
VEGAN MOFONGO EN CALDO AS MADE BY JEREMIE SERRANO RECIPE BY TASTY
Mofongo is a traditional Puerto Rican dish that consists of mashed fried green plantains, fresh garlic, adobo seasoning, and olive oil, served in a mound shape with a warm broth or sauce for dipping. Mofongo is super versatile, as it can be made in many different forms and is tasty no matter what it's paired with. Here, Jeremie Serrano shows us how to make a vegan version of mofongo and caldo with a zesty mojo sauce for topping.
Provided by Jeremie Serrano
Time 1h5m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Make the caldo de "pollo": In a large pot, melt the vegan butter over medium-high heat. Add the onion and garlic paste and sauté until fragrant, 2-3 minutes. Add the vegetable stock and bouillon cube and bring to a boil. Once the bouillon cube has dissolved, reduce the heat to low, add the bay leaves, and season with salt and the pepper. Simmer for 15-20 minutes, until the flavors marry.
- Meanwhile, make the mojo: Dice the onion and red and green bell pepper. Transfer to a medium container with a lid and add the garlic paste, cilantro, and olive oil and season with salt and pepper. Stir to combine. Cover and refrigerate until ready to serve.
- Make the mofongo: In a large, high-walled pan, heat the oil over medium-high heat until shimmering. Working in batches, add the plantain pieces to the hot oil and fry for 3-4 minutes, until golden brown on all sides. Transfer to a paper towel-lined plate to drain.
- Add a few pieces of fried plantain, some vegan butter, and garlic paste, to a mortar. Mash with the pestle until smooth, adding 1 tablespoon at a time of the caldo until the desired consistency is reached. Season to taste with adobo seasoning. Repeat with the remaining plantains.
- Use your hands or rubber spatula to shape the mofongo into roughly 1-cup mounds.
- Top the mofongo with the mojo and serve immediately with the hot caldo alongside.
- Enjoy!
MOFONGO
When most people think of Puerto Rico, a few things come to mind: the beautiful beaches, piña coladas and mofongo. Over the years this dish of fried and mashed green plantains mixed with garlic and crispy pork skin has become the poster child of Puerto Rican cuisine. And I'm not unhappy about that; it's on my list of the foods I crave most. Mofongo is typically served with a broth (chicken or fish), but it's also served as an appetizer. In this version I call for margarine to be mixed into the mofongo before serving; this isn't traditional, but it's a tip I picked up from a famous Puerto Rican restaurant.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a large saute pan or large, deep skillet over medium heat to 350 degrees F. Fry the plantains in 2 batches until golden brown on each side, 3 to 5 minutes. Transfer with a slotted spoon to drain on paper towels. Set aside.
- Working in batches, crush the pork cracklings, garlic and salt in a wooden mortar and pestle (a pilon) or in a bowl with a wooden spoon. Add the plantains and mash together to incorporate. Mash in the margarine.
- Using your hands, shape the plantain mixture into 6 balls. Serve warm or hot.
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