Drunken Plantains Recipe Mofongo

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.

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.

DRUNKEN PLANTAINS

Steps:

• Preheat oven to 350 degree.
• Peel the plantains and cut them in half lenghtwise.
• Put plantains in a shallow baking dish, dot them all over with butter.
• Spoon on the rum and orange juice.
• Mix the orange zest, cinnamon and brown sugar in a bowl. Sprinkle the mixture over the plantains.
• Bake for 25-30 minutes until plantains are soft, the sugar has melted into the rum and orange juice to make a sauce.
• Meanwhile, slice almond and fry them in alittle oil until they are golden.
• Sprinkle the finished plantains with the almonds.
• Garnish with mint sprigs and serve with creme fraiche.

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.

MOFONGO (PUERTO RICAN PLANTAIN BALLS)

Steps:

• Peel plantains and cut into one-inch slices.
• In a large saucepan or deep fryer, heat oil to 350 degrees. Add plantain slices in two batches and fry for 7 minutes, turning once, until light golden but not browned. Drain on paper towels.
• In a large mortar or big bowl, crush garlic cloves with pestle or the back of a spoon and sprinkle with salt. Add olive oil to the mixture and keep pounding until it's well incorporated. Transfer to a small bowl.
• In the same mortar or bowl, crush half of the fried plantain slices with half of the pork rinds, 1/2 slice of cooked bacon, and half the garlic aioli and pound or smash together. Add up to 1/2 cup chicken stock as needed, to make it moist.
• Spoon the mixture and shape into two-inch balls. Repeat with remaining ingredients and keep in warm oven until ready to serve. Top with more crushed chicharrón, or cilantro if you wish.