MOFONGO STUFFING
Mofongo, which in its most traditional form is a fried-and-mashed fusion of plantains, pork rinds, garlic and peppers, symbolizes Puerto Rico's soul food. It is beloved, even if sometimes misunderstood; it can be vexingly heavy, but when it's executed properly there's a righteous balance of crispness and fluff. For this recipe we went to the chef Jose Enrique. We asked him for a mofongo for the Thanksgiving table, standing at the ready to soak up gravy and meet your turkey on the tip of a fork.
Provided by Jeff Gordinier
Categories dinner, lunch, sauces and gravies, main course
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Heat olive oil in skillet over medium heat. Add onion, garlic, cubanelle, ají dulce and ají caballero peppers and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
- Stir in tomatoes and cilantro and cook 1 minute. Add 1 cup water and the butter and let mixture simmer, stirring occasionally, 10 minutes. Carefully transfer mixture to a blender or food processor and purée until smooth.
- Fill a large heavy-bottom pot with about 1 1/2 inches of vegetable oil and set over medium-high heat. Working in batches, deep-fry plantains until tender, about 3 minutes per batch; drain on a paper-towel-lined plate.
- Combine plantains, vegetable purée and pork rinds in a large bowl and mash with a potato masher until combined but still chunky. Transfer to a small baking dish and bake until top is just starting to brown, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 37 grams, Carbohydrate 43 grams, Fat 45 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 13 milligrams, Sugar 20 grams, TransFat 0 grams
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 STUFFING RECIPE BY TASTY
Bring a piece of Puerto Rico to your Thanksgiving table this year. A mix of fried plantains, sausage, and bread, this mofongo stuffing might just steal the spotlight when it comes to your side dishes. Don't have a mortar and pestle? Use a metal or wooden bowl and the back of a wooden spoon to mash the garlic and plantains.
Provided by Betsy Carter
Categories Sides
Time 2h20m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Trim both ends of the plantains. Cut a slit through the skin down the length of the plantains. Cut each plantain in half crosswise and place in a bowl of cold water. Set aside to soak for 30 minutes (this will make the plantains easier to peel).
- While the plantains soak, make the sofrito: In the bowl of a food processor, combine the onion, tomatoes, cilantro, jalapeño, cubanelle peppers, and garlic. Pulse 15-20 times, until the vegetables are completely broken down and the sofrito has the consistency of chunky salsa. Set aside.
- In a large, high-walled skillet, heat the canola oil over medium-high heat until it reaches 350˚F (180°C). Line a baking sheet with paper towels and set nearby.
- After soaking, peel the plantains and cut into 1-1 ½-inch ( 2 ½ cm) pieces. Blot dry with paper towels.
- Working in batches, fry the plantains in the hot oil for 7 minutes, until crisp and beginning to brown. Transfer the plantains to the prepared baking sheet to drain.
- Working in batches, add 1-2 cloves of garlic, 1 tablespoon of olive oil, and about ½ teaspoon of salt to a large mortar. Using the pestle, mash the garlic until it breaks down into a paste. Add about 7-8 fried plantain pieces, then use the pestle to mash the plantains and combine with the garlic paste. Add about 1½ tablespoons of bacon, along with some of the reserved bacon grease, and mash into the plantains. 7. Add about ½ cup (15 G) of the chicharrones and break up until evenly distributed throughout the mofongo. Transfer the mofongo to a large bowl and repeat with remaining ingredients.
- Preheat the oven to 375˚F (190°C).
- Heat a medium skillet over medium-high heat. Add the longaniza sausage to the hot pan and cook until the fat has rendered and the sausage is browned, 8-10 minutes.
- Add the cooked sausage, along with the rendered fat, sofrito, torn bread, and chicken stock to the bowl with the mofongo. Stir well to combine, making sure all of the bread is moistened.
- Transfer the mofongo stuffing to a lightly greased 9x13-inch (22 x 33 cm) baking dish and cover with foil.
- Bake the stuffing for 30 minutes.
- Remove the stuffing from the oven and increase the oven temperature to 400°F (200°C).
- Top the stuffing with the remaining chicharrones and bake, uncovered for another 20-25 minutes, until the top is golden brown and beginning to crisp.
- Remove the stuffing from the oven and let cool for 15 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 938 calories, Carbohydrate 76 grams, Fat 66 grams, Fiber 5 grams, Protein 14 grams, Sugar 27 grams
MOFONGO STUFFING (GREEN PLANTAIN TURKEY)
Steps:
- Gather the ingredients. Preheat the oil to 375 F.
- Peel the green plantains and cut them into 3/4-inch slices while the oil is heating.
- Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semisoft.
- Remove the plantain slices with a slotted spoon and drain them on paper towels.
- When the plantain slices are cool enough to handle, usually about 1 minute, smash them into flat rounds.
- Fry the rounds in the hot oil for an additional 3 minutes. They'll turn crisp and golden brown.
- Remove the slices with a slotted spoon and drain again on paper towels.
- Mash together the plantains, bacon, garlic, peppers, onion, and olive oil in a mortar and pestle. Add each ingredient a little at a time until everything is well incorporated.
- Add the broth. You can add more than 1/3 cup if the stuffing doesn't seem moist enough until you get the consistency that you prefer.
- Serve the stuffing as is, or use it to stuff your turkey.
Nutrition Facts : Calories 484 kcal, Carbohydrate 40 g, Cholesterol 38 mg, Fiber 3 g, Protein 14 g, SaturatedFat 6 g, Sodium 669 mg, Sugar 17 g, Fat 32 g, ServingSize 12 servings, UnsaturatedFat 0 g
MOFONGO STUFFING RECIPE - (4.3/5)
Provided by ltrodrigu
Number Of Ingredients 6
Steps:
- Set a large skillet over medium heat. Add oil. Heat to 350 degrees, using a hot-oil thermometer to monitor temperature. Working in, fry plantains, rotating , until golden, 6-7 minutes. Use a slotted spoon to transfer a paper towel-lined plate. Use a large mortar and pestle or a fork to smash plantains, cracklings and garlic until somewhat smooth. Mash in cilantro and salt to taste. 15 minutes before turkey has finished cooking, fill inner cavity with mofongo stuffing and a ladleful of pan juices. Once turkey and stuffing are done cooking, transfer stuffing to a serving dish. Serve with: Pavochón Avocado & Papaya Salad
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.
Nutrition Facts : Calories 620 kcal, Carbohydrate 57 g, Cholesterol 40 mg, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, Sodium 990 mg, Sugar 25 g, Fat 34 g, ServingSize 4 mofongos (4 servings), UnsaturatedFat 0 g
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
GREEN PLANTAIN TURKEY STUFFING (MOFONGO)
Make and share this Green Plantain Turkey Stuffing (Mofongo) recipe from Food.com.
Provided by Michelle Figueroa
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil for frying to 375 degrees.
- While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
- Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
- Remove the plantain slices with a slotted spoon and drain on paper towels.
- Tip: Maintain the oil's temperature.
- When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
- Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
- Remove the slices with a slotted spoon and drain on paper towels.
- In a mortar and pestle, mash together the bacon, garlic, peppers, onion and olive oil a little at a time until everything is incorporated.
- Add the broth. If the stuffing is not moist enough, add more broth until you get the consistency you prefer.
- Serve the stuffing as it is or stuff your turkey and follow cooking instructions on the turkey package.
Nutrition Facts : Calories 358.9, Fat 22.2, SaturatedFat 6.2, Cholesterol 41.6, Sodium 899.7, Carbohydrate 26.4, Fiber 2, Sugar 12.1, Protein 15.5
MOFONGO RECIPE
Make our marvelous Mofongo Recipe for a delicious Puerto Rican dish! Our Mofongo Recipe includes green plantains, rich garlic, smoked bacon and more.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium-high heat to 350°F. Add plantains in 2 batches; cook 5 to 7 min. or until light golden but not browned, turning once. Remove from oil; drain on paper towels. Pat dry; cool. Repeat with remaining plantains.
- Mix dressing and garlic in large bowl until blended. Add 1/3 each of the plantains and bacon; mash until blended, adding 1/4 cup broth to moisten. Add 1/3 each of the remaining plantains and bacon and 1/4 cup of the remaining broth, mashing until blended. Add remaining plantains and bacon; mash until blended, adding remaining broth to moisten.
- Shape into 8 balls. Serve warm.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CHICHARRON MOFONGO
Provided by Food Network
Categories main-dish
Time 9h30m
Yield 2 to 3 servings
Number Of Ingredients 35
Steps:
- For the chicken: Cut the chicken thighs into 1-inch chunks. Combine the olive oil with the chicken base, granulated garlic, adobo seasoning, Cajun spice, granulated onion, black pepper and all-purpose seasoning in a large bowl. Add the chicken and marinate overnight in the refrigerator.
- Deep-fry the chicken until cooked thoroughly. Drain on paper towels.
- For the mofongo: Slice the plantains into 1-inch pieces. Lightly fry until golden brown with a slightly crisp outside, 3 to 5 minutes.
- Combine the olive oil with the minced garlic, adobo seasoning, Cajun spice, granulated garlic and black pepper in a medium bowl. Add the fried plantains to the bowl and mash with a wooden pestle or potato mashing tool. Add half of the fried chicken to the mashed plantain mixture. Form a rounded mound of the mofongo mix in the center of a large plate. Arrange the remaining fried chicken pieces around the mofongo. Drizzle the Puerto Rican Remoulade over top.
- Combine the mayonnaise, ketchup, granulated garlic, minced garlic, sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend until an even consistency.
- Peel and slice the onion. Remove the stem and seeds from the bell pepper. Remove the stems from the mini peppers. Combine the onion, peppers, garlic and cilantro in a blender and pulse for 30 seconds, or until an even consistency is achieved.
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
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- Peel the plantains and them into one-inch pieces. Fry until soft on all sides. Mash them with the garlic and place them in a bowl. Season and mix with the onions and bacon until unifom, add peppers and stuff turkey.
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- Douse the turkey, inside and out, with the distilled white vinegar. Allow the vinegar to sit on the turkey for 10 minutes. After 10 minutes, use paper towels to pat the outside of the turkey dry, then put the turkey on a sheet pan.
- Separate the turkey skin from the flesh using your fingers: scrape away the connective tissue (or fibers) that are holding the skin to the flesh. Do this all over the breast and back of the turkey. Carefully pierce the meat with a thin boning knife. Try not to damage the skin. Once the skin is separated from the flesh, rub marinade over the outside, under the skin, and, finally, inside the cavity.
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- Cut the ends of the plantains, peel them and cut into 1-inch thick pieces and let them soak in salted water for 15 minutes. Drain the plantains and dry them very well.
- Heat oil in a pan and carefully add plantain slices to the hot oil and cook for about 3-4 minutes on each side, or until the discs have turned a darker golden color but have not yet browned (do not let them brown!).You should be able to easily pierce them with a fork when they are ready. NOTE: Make sure there is sufficient fat in the pan, add additional if the plantains soak up too much.
- When removing the plantains from the oil, place them on a napkin to drain the oil well before mashing them.
- Add bacon to frying pan and cook 5 minutes, then add onions and red peppers, stirring occasionally. Continue cooking until bacon is crisp and onion is soft and caramelized. (If not using bacon just use oil with the vegetables and saute them)
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- Trim both ends of the plantains. Cut a slit through the skin down the length of the plantains. Cut each plantain in half crosswise and place in a bowl of cold water. Set aside to soak for 30 minutes (this will make the plantains easier to peel).
- While the plantains soak, make the sofrito: In the bowl of a food processor, combine the onion, tomatoes, cilantro, jalapeño, cubanelle peppers, and garlic. Pulse 15–20 times, until the vegetables are completely broken down and the sofrito has the consistency of chunky salsa. Set aside.
- In a large, high-walled skillet, heat the canola oil over medium-high heat until it reaches 350˚F (180°C). Line a baking sheet with paper towels and set nearby.
- After soaking, peel the plantains and cut into 1–1 ½-inch ( 2 ½ cm) pieces. Blot dry with paper towels.
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