Mofongo De Carne Mechada Recipe
Marinated flank steak in beer & wine
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Ingredients
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Marinated Flank Steak
Mofongo
Method
Marinated Flank Steak
- 1
- 2
Marinate the Flank Steak
Place the flank steak in a large ziplock bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
- 3
Cook the Flank Steak
Preheat the grill or a skillet over medium-high heat. Remove the flank steak from the marinade, letting the excess drip off. Cook the steak for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Let it rest for 10 minutes before shredding it into pieces.
Mofongo
- 4
Fry the Plantains
In a large skillet, heat the olive oil over medium heat. Add the chunks of plantains and fry them until golden brown on all sides, about 8-10 minutes. Remove and drain on paper towels.
- 5
Mash the Plantains
In a large bowl, combine the fried plantains, minced garlic, and a pinch of salt. Using a mortar and pestle or a potato masher, mash the mixture until it reaches a chunky consistency. Gradually add the chicken broth until you achieve your desired texture.
- 6
Form the Mofongo
Using your hands or a small bowl, mold the mashed plantain mixture into a dome shape. Place on a serving plate.