Name: Mofongo
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 c. neutral oil, such as canola or vegetable -; 3 green plantains, peeled, sliced into 3/4" pieces (about 3 c. total or 1 lb. peeled) -; 2 cloves garlic, grated -; 2 c. crushed pork cracklings (chicharrónes), divided, plus more for serving -; 1/4 c. (or more) low-sodium beef broth (optional), plus more, warmed, for serving -; Kosher salt -; Lime wedges, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mofongo

1. 2 c. neutral oil, such as canola or vegetable -

2. 3 green plantains, peeled, sliced into 3/4" pieces (about 3 c. total or 1 lb. peeled) -

3. 2 cloves garlic, grated -

4. 2 c. crushed pork cracklings (chicharrónes), divided, plus more for serving -

5. 1/4 c. (or more) low-sodium beef broth (optional), plus more, warmed, for serving -

6. Kosher salt -

7. Lime wedges, for serving -

How to cook deliciously - Mofongo

1. Stage

In a large heavy skillet fitted with a deep-fry thermometer, over medium-high heat, heat oil until thermometer registers 375º. Fry plantains, turning occasionally, until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.

2. Stage

In a large mortar and pestle or in a large bowl using a potato masher, mash half of plantains with garlic and 1 cup pork cracklings until finely mashed. Add remaining plantains and 1 cup cracklings. Mash until cracklings are finely crushed and mixed well with plantains. If mofongo is dry and not sticking together when pressed, add 1/4 cup broth, then mash until plantains stick together when pressed, incorporating more broth a little at a time, as needed; season with salt.

3. Stage

Pack plantain mixture into a small 6-ounce ramekin or 1-cup measuring cup, then invert onto a plate. Serve warm with broth, cracklings, and lime wedges alongside.