Mofongo Dominicano Mashed Plantains Food

MOFONGO DOMINICANO (MASHED PLANTAINS)

Steps:

• Heat 1 inch oil in deep 12-inch skillet over medium-high heat until oil starts to shimmer (about 350°F). Add plantain slices; cook until golden brown and tender. Remove from oil.
• Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera, if you have one. Return flattened plantains to skillet; cook for 30 seconds on each side or until slightly crisp. Remove from skillet; place in large bowl. Cool slightly.
• Place plaintains, garlic and 1 cup of the broth in food processor. Process until mixture has the consistency of chunky mashed potatoes, adding broth 1/4 cup at a time. Add salt and pepper; process until mixed.
• Spoon into serving bowl; garnish with cilantro. Serve immediately.

VEGAN MOFONGO (FRIED MASHED PLANTAINS)

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.

MANGU (DOMINICAN MASHED PLANTAINS)

Steps:

• Peel the plantains and cut lengthwise, then divide each half into two.
• Add the plantains to a pot and boil in enough water to cover them until they are very tender. Add salt to the water before the water breaks the boil.
• Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps. Mix in butter, and water. Keep mashing and mixing until smooth.
• In a small bowl combine onions, vinegar and salt. Let sit for about 5 minutes.
• Heat a tablespoon of oil in a skillet over low heat. Add onions and cook while stirring until they become translucent, about 1-2 minutes.
• Garnish mangu with the onions and serve with eggs, Dominican fried salami and fried cheese.

TRADITIONAL PLANTAIN MOFONGO RECIPE

Steps:

• Gather the ingredients.
• Heat about 2 inches of oil over medium-high heat in a large skillet or deep fryer to 350 F.
• While the oil is heating up, peel the plantains and cut into 1-inch rounds.
• Fry the plantains until golden and tender, 4 to 6 minutes.
• Remove cooked plantains from the pan or fryer to a paper-towel-lined plate.
• Put the garlic paste in a large bowl or mortar and add the fried plantains, in batches, if necessary. Mash thoroughly.
• Add the pork rinds. Continue to mash and mix until all of the ingredients are combined. Add salt to taste.
• Shape the mofongo into 4 balls and serve.
• Alternatively, you can make the mofongo into a half-dome shape using a small condiment bowl as a mold; push a portion of mofongo down to the bottom of the bowl.
• With the back of a spoon, smooth over and level off the mix.
• Then use the spoon to scrape around the bowl and remove the mash in a half-dome shape.

DOMINICAN MANGU

Steps:

• To peel plantains, cut off ends then cut in the middle or into thirds if very large. Then make a slice through lengthwise, from cut end, to cut end. Make another slice a quarter of the way around and then peel off that piece. I often make 3 -4 cuts equidistant around then peel them off with the side of the knife. They should just pop off.
• Boil the plantains until tender (like potatoes). Drain and reserve the broth. Mash plantains, adding reserved water broth plus 1 T. butter or oil until they look like mashed potatoes. Add salt.
• In meantime while boiling plantains, fry the bacon and drain on paper towels. With 1 T. of oil left over or any other you have, fry the onion until limp and add crumbled up bacon if desired.
• Transfer mangu to platter and top with onions.

MOFONGO

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.

SMASHED GARLIC PLANTAINS - MOFONGO

Steps:

• Mix handful of salt into a bowl of cold water and soak plantain chunks. Place stock in saucepan over low heat to warm. Bring at least 1 inch of oil to about 350 F degrees in a deep skillet.
• Meanwhile, cook chicharrones or bacon until crisp; remove from heat and drain. Remove plantains from water, drain and dry them on towels, then deep fry the pieces (careful, they may spatter) until golden brown and tender. Remove from oil. Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera if you have one. Fry the plantains again for 30 seconds on each side until slightly crispy.
• While the plantains are still hot use a wooden mortar and pestle to mash them with the garlic and the chicharrones. Add salt and pepper to taste.
• You can also use a food processor - add the plantains to food processor with bacon, garlic and some salt and pepper. You may have to work in batches. Process to consistency of mashed - not whipped - potatoes. Do not over process!
• Place the mixture in soup bowls or wooden pilons, douse with broth, garnish with cilantro and serve immediately.