Mofongo Recipe
A traditional Puerto Rican dish made of fried green plantains, seasoned and mashed with garlic and chicharrón.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Fry the Plantains
Peel the green plantains and cut them into 1-inch thick slices. Heat oil in a frying pan over medium heat and fry the plantain slices until golden brown and tender, about 4-5 minutes on each side. Remove and drain on paper towels.
- 2
Prepare the Garlic Mixture
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant but not browned, about 1-2 minutes. Remove from heat.
- 3
Mash the Plantains
In a large bowl, combine the fried plantains, sautéed garlic, chicharrón, and salt. Use a potato masher or fork to mash the mixture together until well combined but still slightly chunky.
- 4
Add Broth
Gradually add the chicken or vegetable broth to the mashed mixture, mixing until it reaches a consistency that is moist but not too runny.
- 5
Shape and Serve
Transfer the mofongo to a serving dish and shape it into a mound. Serve warm, optionally topped with additional chicharrón or a savory sauce.