Skip to Content

Mofongo con Chicharrón

Mofongo is a Puerto Rican dish made with crispy plantains mashed with garlic, olive oil, and topped with pork rinds (or bacon).

Adapted from 'Puerto Rican Cookery' by Carmen Aboy Valldejuli Author: Chef Nivia Villanueva
Serves 2

INGREDIENTS

  • 2 Green Plantains
  • Sea Salt (to taste)
  • 1 tsp Adobo
  • 2 Garlic Cloves
  • 1/2 Cup Chicharron in small pieces
  • Vegetable Oil for deep frying

Preparation

  1. Heat frying oil on medium heat to (350°F).
  2. Peel and slice plantains in six, 1" pieces each.
  3. Fry plantain pieces in two batches for about 10 minutes or until tender but not browned.
  4. Remove from oil and drain on paper towel, sprinkle with salt and keep warm.
  5. In a pilón or mortar, grind one or two pinches of salt, Adobo and one garlic clove until you reach a paste consistency.
  6. Add a tablespoon of butter or broth. Add 3 pieces of plantains and a couple of pieces of chicharrón. Pound with the pestle, incorporating all the ingredients.
  7. Add 3 more pieces of plantain and pound to a mash incorporating all other ingredients. Once the mixture is smooth, with the aid of a spoon or spatula remove the mofongo and shape into a ball with your hands or mold.
  8. Keep warm and serve as a side or stuffed with a protein in a criolla or mojo isleño sauce!
PRINT RECIPE
Back to top