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Ingredients
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Mofongo Base
Optional Garnish / Serving
Method
Mofongo Base
- 1
Prepare plantains
Peel the green plantains: cut off both ends, make a shallow lengthwise slit through the skin and pry away the peel. Cut each plantain into 1-inch thick rounds.
- 2
Heat oil
Pour 2 cups vegetable oil into a heavy skillet or deep pot and heat over medium-high until it reaches about 350°F (175°C). If you don't have a thermometer, test by dropping one small plantain piece; it should sizzle and start to turn golden within 30–45 seconds.
- 3
Fry plantains
Working in batches so you don't overcrowd the pan, fry plantain rounds until just tender and golden, about 3–4 minutes per side. Use a slotted spoon to transfer fried plantains to a paper towel–lined tray to drain. Repeat with remaining pieces. Reserve oil for another use if desired (strain once cooled).
- 4
Toast garlic and chicharrón
In a mortar (pilón) or a sturdy bowl with a heavy pestle or wooden spoon, add the peeled garlic and a pinch of salt. Pound or mash until a coarse paste forms. Add the pork cracklings (chicharrón) or crisp bacon pieces and continue to pound until partially broken down but still a bit chunky. If using a food processor, pulse briefly—do not make a paste; you want some texture.
- 5
Mash plantains into mixture
Add the warm fried plantain pieces a few at a time to the mortar or bowl with the garlic-chicharrón mixture. Add 1 tablespoon butter (or olive oil) and sprinkle a little salt and pepper as you go. Pound and mash the plantains together with the garlic and cracklings until they form a cohesive, slightly lumpy dough. Continue adding plantains until all are incorporated. Taste and adjust salt and pepper. If the mixture is too dry, add up to 1 tablespoon chicken stock or water to reach a moist but firm consistency.
- 6
Shape mofongo
Form the mashed mixture into individual balls or press into a small bowl to unmold into a mound. For traditional presentation, pack tightly so the mofongo holds together. Brush the outside lightly with remaining 1 tablespoon butter or a little olive oil if desired.
Optional Garnish / Serving
- 7
Warm broth (optional)
Warm 1 cup pork or chicken broth in a small saucepan until gently simmering. Pour a ladleful into bowls and place the molded mofongo on top, or serve the broth alongside for dipping. This makes 'mofongo en caldereta' style.
- 8
Finish and serve
Sprinkle chopped cilantro or parsley over the mofongo and serve with lime wedges. Serve hot as a main or side. Leftovers can be chilled, then re-heated in a skillet with a splash of broth to restore moisture.