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
MONDONGO: PUERTO RICAN TRIPE STEW
Make and share this Mondongo: Puerto Rican Tripe Stew recipe from Food.com.
Provided by Steve P.
Categories Stew
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Wash tripe tripe and calf's feet thoroughly under running water.
- drain and dry.
- Reserve calf's feet.
- Rub tripe with limes and place in a pot.
- Squeeze the rest of juice from limes over tripe.
- Add water to cover tripe by 2 inches and bring rapidly to a boil.
- Reduce heat to moderate and boil, uncovered, for 10 minutes.
- Drain and rinse well in cold running water.
- Cut tripe into strips 1+1/2 inch x 1 inch and place in a 10 quart kettle, together with calf's feet and rest of ingredients included in list"B".
- Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
- Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
- Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
- Taste and adjust seasoning.
- Boil, uncovered, over moderate heat, until thickened to taste.
Nutrition Facts : Calories 252, Fat 7.5, SaturatedFat 2.5, Cholesterol 211.7, Sodium 2077.6, Carbohydrate 21.5, Fiber 3.9, Sugar 3.7, Protein 26.1
PUERTO RICAN MONDONGO
This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Curaçao, it is known as sopi mondongo. Cooking Puerto Rican food is a bit similar to Island and Spain cuisine; it has a distinctive flavor combined with foreign influences using native seasonings and ingredients. Serve in deep bowls with white rice and avocados.
Provided by Amy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
- Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
- Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
- Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 43.2 g, Cholesterol 171.5 mg, Fat 9.6 g, Fiber 5 g, Protein 22.3 g, SaturatedFat 3.1 g, Sodium 489.5 mg, Sugar 8.3 g
PUERTO RICAN SANCOCHO
This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.
Provided by nydiah
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 24
Steps:
- Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
- Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
- Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g
MOFONGO (PUERTO RICAN PLANTAIN BALLS)
Provided by Sergio Remolina
Categories Appetizer Side Bacon Deep-Fry Plantain Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
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.
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