Mofongo—what a fun word to say, right? It’s like a dance in your mouth before the real party starts. Picture this:
the savory aroma of garlic mingling with the crispy goodness of plantains, all mashed together into a dish that’s as comforting as a warm blanket on a chilly evening. I’ve been obsessed since my first bite, and I can’t help but think of it as the culinary equivalent of finding a lost treasure. If you haven’t tried it yet, well, you’re in for a treat.
Steps
- Prepare the Broth: Heat olive oil in a large saucepan over medium heat and brown the beef gently, ensuring it doesn’t burn. Add garlic and onion, then pour in 4 cups of water, along with cilantro, cilantro ancho, and oregano. Allow it to simmer for an hour on low heat, replenishing water as needed to maintain the level, then season with salt and strain out the solids.
- Cook the Plantains: For the Puerto Rican version, fry plantain slices in heated oil until they are golden brown, then drain on a paper towel. For the Dominican version, wrap plantains in aluminum foil and bake at 400ºF (200ºC) for 35 minutes or use an air fryer preheated to 350ºF (175ºC). Let them cool for five minutes before peeling.
- Mash the Plantains: Crush garlic and salt using a pilón or potato masher, then add plantains and mash. Mix in pork cracklings and continue mashing until everything combines into a dense mixture. If using roasted plantains, mix with olive oil as this version will be drier.
- Shape and Serve: Form the mashed mixture into six balls and place each in a small bowl. Serve by placing the mofongo balls on plates and pouring the broth over them to moisten.
Ingredients
- Plantains – 3 large, green
- Garlic – 3 cloves
- Pork cracklings (chicharrón) – 1 cup
- Olive oil – 2 tablespoons
- Salt – 1 teaspoon
- Vegetable oil – for frying, as needed
- Beef broth – 4 cups
- Onion – 1, medium, chopped
- Cilantro – 2 tablespoons, chopped
- Cilantro ancho (culantro) – 2 leaves
- Oregano – 1 teaspoon
- Black pepper – to taste
Nutritional Values
Calories: 2636 kcal | Carbohydrates: 200 g | Protein: 36 g | Fat: 192 g | Saturated Fat: 64 g | Cholesterol: 216 mg | Sodium: 3648 mg | Potassium: 3684 mg | Fiber: 12 g | Sugar: 92 g | Vitamin A: 6900 IU | Vitamin C: 120.8 mg | Calcium: 96 mg | Iron: 5.6 mg
FAQ
- What is Mofongo?
- Mofongo is a flavorful Caribbean dish made from fried plantains, mashed and combined with garlic and chicharrón (crispy pork skin). It is typically served with a beef broth and traditionally presented in a pilón, a wooden mortar.
- How can I serve Mofongo?
- Mofongo is traditionally served with a beef broth, but it can also be paired with chicken broth or vegetable stock for a vegan version. For a richer dish, serve with pollo guisado or res ripiada, adding a unique twist to the classic recipe.
- What is the best way to reheat Mofongo?
- To reheat Mofongo, use a non-stick pan over medium heat to gently pan-fry the dish until it is warmed through. This method helps maintain its original texture and flavor.
- Can I make Mofongo using a food processor?
- It is not recommended to use a food processor for Mofongo as it can affect the desired texture. The traditional method involves mashing the plantains with a mortar and pestle, but a potato masher or the bottom of a metal cup can also be used.
- Is there a difference between Puerto Rican and Dominican Mofongo?
- Yes, Puerto Rican Mofongo is typically made with fried plantains, while traditional Dominican Mofongo is made with roasted plantains. Although fried Mofongo is now popular in the Dominican Republic, the roasted version offers a lighter and less fatty alternative.
Tips
- Mashing Plantains: For the best texture, avoid using a food processor to mash the plantains. Instead, opt for a mortar and pestle or a potato masher to achieve the desired consistency. This traditional method, although more labor-intensive, provides a superior result.
- Reheating Leftover Mofongo: If you find yourself with leftover mofongo, the ideal way to reheat it is by pan-frying in a non-stick pan over medium heat until heated through. This method helps maintain the mofongo’s texture and flavor.
- Broth Variations: While the recipe includes beef broth, you can diversify the dish by serving it with chicken broth or even vegetable stock for a vegan option. This flexibility allows you to tailor the dish to different dietary preferences.
- Alternative Cooking Methods: For a lighter version with less fat, consider making Dominican-style mofongo using roasted plantains. Modern ovens or air fryers can substitute for traditional roasting methods, offering a healthier alternative while maintaining the dish’s essence.
Equipment
- Pilón (Mortar and Pestle) – Essential for mashing the plantains and incorporating the garlic and pork cracklings.
- Air Fryer – Useful if you prefer to make the roasted plantain version of mofongo.
- Deep Fryer – For frying plantains if you choose the traditional Puerto Rican-style mofongo.
- Potato Masher – An alternative tool for mashing plantains if a pilón is unavailable.
