Mofongo With Chicken Recipes

MOFONGO

Mofongo image

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

Ingredients

3 cups canola oil for frying
3 cloves garlic, or to taste
3 tablespoons olive oil
⅛ cup crushed fried pork skins
2 green plantains, peeled and sliced into 1/2-inch rounds
salt to taste

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

Mofongo image

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

Ingredients

2 cups vegetable oil
4 green plantains, peeled and cut into 1-inch rounds
1 pound pork cracklings or rinds
3 garlic cloves, mashed
1 tablespoon kosher salt
1/2 cup (1 stick) margarine, at room temperature

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

Mofongo Cups Con Camarones Recipe by Tasty image

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

Ingredients

nonstick cooking spray, for greasing
vegetable oil, for frying
4 green unripe plantains
8 oz pork rinds, ground
5 cloves garlic, grated
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 ½ cups yellow onion, small, diced
2 cloves garlic, minced
½ medium red bell pepper, seeded and small diced
1 roma tomato, small, diced
⅓ cup store-bought sofrito
1 tablespoon adobo sauce
1 ½ teaspoons smoked paprika
¼ teaspoon ground coriander
½ cup white wine
½ cup water
1 teaspoon kosher salt
1 bag raw jumbo shrimp, peeled and deveined
fresh cilantro, for garnish, torn

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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