Las recetas todavía están en inglés. La versión en español viene pronto.

Mashed plantains with garlic and chicharrón

Name: Mashed plantains with garlic and chicharrón
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Puerto Rican
Ingredients: 3 green plantains, in 1-inch pieces; 2 cups (480 ml) neutral oil, for frying; 6 cloves garlic; ½ tsp salt; 3 tbsp (45 ml) olive oil; 1 cup (40 g) chicharrón (pork cracklings), broken up; ½ cup (120 ml) warm chicken broth, plus more to serve

Fried green plantains pounded in a pilón with garlic, olive oil and pork cracklings, shaped into a dome and served with broth or shrimp.

Mofongo

TiempoTime35 min

TrabajoHands-on15 min

NivelLevelMedium

PorcionesServes3

Mofongo is made one portion at a time in a wooden pilón. Pounding it, rather than using a food processor, keeps it rough and craggy so the sauce has somewhere to go.

Serve it with a cup of chicken broth to pour over, or stuffed with shrimp in garlic sauce (camarones al ajillo).

De dónde viene:Where it comes from: Mofongo is a descendant of West African fufu, mashed starchy food brought by enslaved Africans and remade with plantains and Spanish garlic.

IngredientesIngredients

3 green plantains, in 1-inch pieces
2 cups (480 ml) neutral oil, for frying
6 cloves garlic
½ tsp salt
3 tbsp (45 ml) olive oil
1 cup (40 g) chicharrón (pork cracklings), broken up
½ cup (120 ml) warm chicken broth, plus more to serve

UtensiliosTools

Pilón (wooden mortar and pestle)
Heavy skillet
Thermometer

PasosSteps

Heat 1 inch (2.5 cm) of oil to 350°F (175°C). Fry the plantain pieces until golden and cooked through but not hard, about 8 minutes. Drain.
Pound the garlic and salt in the pilón until it's a paste. Stir in the olive oil.
Add one third of the hot plantain, one third of the chicharrón and a splash of broth to the pilón. Pound until mashed but still chunky.
Press it into the pilón (or a small bowl) to shape it, then turn it out onto a plate. Repeat for the other two portions. Serve hot with broth on the side.

Bueno saberGood to know

No pilón: Use a sturdy bowl and a potato masher, or a few pulses in a food processor.
Trifongo: Mix green plantain, sweet maduro and yuca. Make it with ripe plantains alone and it's called mofongo de amarillo.
No pork: Skip the chicharrón and add more garlic and oil, or a little crumbled bacon instead.

Pregúntale a Mami (o a tu abuela)Ask Mami (or your abuela)

Where was the best mofongo you ever had?
Did anyone in your family make it by hand?