Smashed Garlic Plantains Mofongo Food

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.

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.

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.

SHRIMP MOFONGO

Steps:

• Make the mofongo: Fit a large pot with deep-fry thermometer. Pour in enough canola oil to reach 2 inches up the side of the pan. Heat over medium-high until thermometer registers 325 degrees. Add plantains and fry, turning occasionally, until golden brown, 4 to 6 minutes. Carefully transfer plantains to a paper-towel-lined rimmed baking sheet to drain.
• In a mortar and pestle, smash 2 garlic cloves, making sure you have a thin coating of garlic on the bottom. Transfer plantains to the mortar, add adobo seasoning and pork rinds and mash until softened and well combined.
• Make the shrimp: Place the butter and olive oil in a large skillet over medium heat. Once the butter has melted, add 4 smashed garlic cloves and cook until fragrant, about 1 minute, stirring frequently so the garlic doesn't burn.
• Add the shrimp and cook until pink and opaque, 30 seconds to 1 minute on each side. Pour in wine and lemon juice and let reduce on low heat until a thick sauce forms, about 2 to 3 minutes. Season with salt and pepper.
• Firmly pack the mofongo into a small bowl to mold and turn over onto a plate. Spoon the shrimp and sauce on top of the mofongo and garnish with cilantro. Serve immediately.

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.

MOFONGO

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.