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
CHICKEN MOFONGO RELLENO
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the sofrito: Put culantro, garlic, green onions, yellow onion, green pepper, cilantro and 1/4 cup water in a blender and blend.
- For the chicken: Put the chicken in a pressure cooker. Add tomato puree, chicken bouillon powder, salt, 4 tablespoons sofrito (save the remainder for another use) and 3/4 cup water. Pressure cook for 30 minutes.
- Carefully release pressure from the pressure cooker, then open it and shred the chicken with tongs. Add the green peppers and onions. Cover and pressure cook until the veggies are soft, another 2 to 3 minutes.
- For the mofongo: Heat several inches of canola oil to 350 degrees F in a large pan.
- Peel the plantains and cut into small pieces. Fry the plantains until they are cooked through, 3 to 4 minutes. Transfer some fried plantain pieces to a mortar and pestle. Add olive oil, garlic puree and salt and mash until well combined and it has a pastelike consistency with some small chunks of plantains.
- Mold the mashed plantain inside the mortar into a cuplike form. Plate and fill it with the chicken. Repeat to make 3 to 5 more servings.
MOIST MOFONGO
This is a moist version of mofongo, which is usually drier. It is very similar to the traditional Puerto Rican recipe; the main difference is that it is boiled rather than fried.
Provided by Odessa
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Boil water in a large saucepan; add plantains, 2 tablespoons salt, and a dash pepper. Cook until very soft, about 30 minutes. Drain.
- Fry bacon in a skillet until crisp, 5 to 7 minutes. Transfer to a bowl; crumble.
- Crush pork rinds in a mortar; transfer to a bowl.
- Blend olive oil, onion, cilantro, garlic, remaining 1 tablespoon salt, and a dash pepper in a food processor until liquefied.
- Mash warm plantains in the mortar in batches; transfer to a large bowl. Stir in pork rinds, bacon, and olive oil mixture until well combined. Shape mofongo into balls.
Nutrition Facts : Calories 533.6 calories, Carbohydrate 29.8 g, Cholesterol 19.1 mg, Fat 43.1 g, Fiber 2.3 g, Protein 10.6 g, SaturatedFat 7.4 g, Sodium 3879.4 mg, Sugar 13.7 g
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
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.
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!
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