Mofongo (Puerto Rican Fried Plantain Mash)
In short: Fried green plantains pounded with garlic, olive oil and crisp pork cracklings into a firm mound, served with garlic broth for dipping. It takes about 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Mofongo is fried green plantain pounded in a wooden mortar with garlic, olive oil and pork cracklings until it forms a firm, fragrant mound. It is eaten across Puerto Rico, especially in seaside restaurants, where it comes with garlic broth and is topped or stuffed with shrimp, chicken or stewed pork. The plantains must be fried until soft rather than crisp, and mashed while still hot, or the mixture turns dry and crumbly.
Instructions
- Cut the ends off the plantains and slit the peel lengthwise. Pry the peel off with a knife, then cut the flesh into rounds 2.5 cm (1 inch) thick.
- Heat the frying oil in a deep pan to 160°C (320°F). Fry the plantain in two batches for 5 to 6 minutes until pale gold and tender when pierced. They should not be crisp.
- Lift out the plantain and drain on paper towels. Keep it warm, because cold plantain does not mash well.
- In a large mortar (pilón), pound the garlic with the salt and olive oil into a coarse paste.
- Add a third of the hot plantain and a third of the cracklings. Pound and press until the pieces break down, drizzling in 2 tablespoons of broth to bind the mash.
- Add the rest in two more rounds, mashing until the mixture holds together but still has some texture. It should feel moist and slightly sticky.
- Pack the mofongo into a small bowl and turn it out onto a plate to make a dome, or shape it with damp hands. Serve at once with a cup of warm broth for pouring over.
Tips
- No mortar? Mash in a sturdy bowl with a potato masher, then pack the mixture into a lightly oiled ramekin to shape it. Work in batches while the plantain is still hot.
- To make it a full meal, top with garlic shrimp, stewed chicken or shredded pork. Ripe yellow plantains are too sweet and soft for this dish, so use green ones.
Questions and answers
What is the difference between mofongo and tostones?
Tostones are slices of green plantain fried, flattened and fried again, and eaten whole. Mofongo takes similar fried plantain and mashes it with garlic, oil and pork cracklings into one mound.
Can I make mofongo without pork cracklings?
Yes. Use crisp bacon pieces for a smoky taste, or leave the pork out and add an extra tablespoon of olive oil and a little more garlic.
Can mofongo be made ahead?
It is best eaten right away, because it firms up as it cools. You can fry the plantain a few hours ahead and rewarm it in a low oven, then mash it just before serving.
How long does it take to make Mofongo (Puerto Rican Fried Plantain Mash)?
About 35 min in total: 20 min of preparation and 15 min of cooking.
How many calories are in Mofongo (Puerto Rican Fried Plantain Mash)?
About 540 kcal per serving, with 17 g of protein, 48 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 48 g |
| Fat | 31 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
