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Puerto Rican Mofongo Recipe

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4.1 from 13 reviews

Puerto Rican Mofongo is a traditional and flavorful dish made with fried green plantains mashed together with garlic, crispy bacon or pork rinds, and butter. This comforting and savory treat offers a perfect balance of textures and tastes, making it a beloved staple in Puerto Rican cuisine. Serve it fresh for the best experience, either as a side dish or a main course.

Ingredients

Plantains and Frying

  • 3 green plantains
  • 1 cup frying oil (enough to cover the plantains)
  • Salt (to taste)
  • Pepper (to taste)

Flavoring

  • 3 garlic cloves
  • 2 strips bacon (or ½ cup pork rinds)
  • Butter (amount not specified, estimated 2-3 tablespoons)
  • Optional: Olive oil (1 tablespoon)

Instructions

  1. Crisp the Bacon: Begin by crisping the bacon strips in a skillet over medium heat until golden and crunchy, then remove and set aside on paper towels to drain excess fat.
  2. Prepare Plantains: While the bacon cooks, peel the green plantains and cut them into one-inch rounds. Place the rounds in salted water to prevent browning and season lightly.
  3. Drain and Dry Plantains: Once bacon is ready, drain the plantains from the salted water and pat them dry thoroughly with a clean kitchen towel or paper towels to ensure they fry well.
  4. Fry the Plantains: Heat frying oil in a deep pan to medium-high heat. Fry plantain rounds in batches until they turn golden brown and slightly crispy on the outside but remain soft inside. Remove and drain on paper towels.
  5. Prepare Garlic Mixture: While frying, crush the garlic cloves using a mortar and pestle (pilón) with salt, pepper, and butter. Add olive oil if using, for extra flavor and smoothness.
  6. Layer and Mash: Without removing the garlic paste, add some of the fried plantains to the mortar, then add pieces of crispy bacon or pork rinds, followed by butter. Mash everything together with the pestle, gradually adding and mashing all plantains until you achieve a cohesive yet textured mixture.
  7. Serve Immediately: Mofongo is best enjoyed fresh and warm. If preparing ahead, keep covered and warm, avoiding refrigeration as it changes texture. To revive, add melted butter and a splash of chicken broth before reheating gently.

Notes

  • Use green (unripe) plantains for the authentic texture and flavor.
  • Bacon can be substituted with pork rinds for a traditional crunch.
  • Do not refrigerate mofongo for too long as it will harden; reheat carefully if needed.
  • Adding olive oil to the garlic mixture is optional but adds richness.
  • Serve mofongo with broth or meat stews for a complete meal.

Find it online: https://marthatasty.com/puerto-rican-mofongo-recipe/