Mofongo is a Puerto Rican dish of fried green plantains mashed with bacon or chicharrones (fried pork crackling), delicious and easy to make at home.
Mofongo Recipe
Have you ever tried Mofongo, my friends? I think you're going to love this dish. If you enjoyed my Tostones Recipe, this is a recipe you may want to make tonight.
What is Mofongo?
Mofongo is a traditional Puerto Rican dish made from fried green plantains. After the plantains are fried or sometimes roasted, they are mashed with other ingredients, usually chicharrones (fried pork skins) or bacon, garlic, olive oil, and a variety of other potential ingredients.
The dish is influenced by African, Taino Indian, and Spanish cuisine, and continues to evolve and spread. It is also very popular in Cuba.
Different people make it different ways, but this is a simple Puerto Rican mofongo that will work as a perfect base for you to build from.
I hope you enjoy it.
Let's talk about how to make mofongo, shall we?
Mofongo Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Green Plantains. Green plantains are important to the recipe. Do not use ripe, yellow plantains, as they will become too mushy.
- Fried Pork Rinds. Chicharrones. You can also use cooked crispy bacon.
- Garlic.
- Olive Oil.
- Salt.
- Vegetable Oil. For frying.
How to Make Mofongo - the Recipe Method
Peel the green plantains, slice them info 1-inch rounds, then soak them in water for 10 minutes.
An easy trick to peeling green plantains, are are fairly hard and unripe, is to slice off the stem. Then, slice a thin slice down the side of the plantain vertically and carefully part it with your fingers.
Mash the pork rinds (or bacon), garlic, olive oil, and salt with a mortar and pestle or in a heavy bowl.
Heat the vegetable oil in a deep pot to 350 degrees F (175 degrees C), then dry and fry the plantain slices until crispy and golden, 10-12 minutes. Drain on paper towel.
Mash the fried plantains with the pork rind mixture until well mixed. It can be made with roasted plantains as well.
Boom! Done! Your mofongo is ready to serve. I'm ready to dig into this! I hope you love it.
Serving Mofongo
There are many ways to serve mofongo. In Puerto Rico, they are typically rolled into 2-inch or larger balls, similar to meatballs. In Cuba, you might find them as a larger ball served in a bowl, or mashed into a bowl.
I like to mash mine into my mortar, press it down, then lift it out and set it onto a plate or into a bowl.
Mofongo can be served as a side dish or a main dish, usually paired with a sauce, gravy, or broth. It is meant to absorb the sauce for greater flavor. It pairs particularly well with garlicky sauces or shrimp sauce.
You'll find it often served with fried meats or chicken broth or chicken soup. You'll find many variations with proteins like chicken, beef, seafood, or vegetables stuffed inside or served around the mofongo.
Recipe Tips & Notes
- Green plantains are very important to making mofongo for a firmer texture and true flavor. They should be underripe and firm. Ripe plantains are too sweet for this dish.
- For a crispier texture to the plantains, fry them twice, but do not burn them.
Storage & Leftovers
Leftover mofongo will last up to 5 days in the refrigerator in a sealed container. You can warm it up again in the oven or toaster oven/air fryer to enjoy again.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy this mofongo recipe. I love mofongo. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mofongo Recipe
Ingredients
- 3 green plantains
- 2 cup chopped fried pork rinds (chicharrones) - or use cooked bacon
- 4 cloves garlic
- 3 tablespoons olive oil
- Salt to taste
- 3 cups vegetable oil for frying
Instructions
- Peel the plantains and slice them info 1-inch rounds. Add them to a bowl and cover with water. Soak for 10 minutes.
- Mash the pork rinds (or bacon), garlic, olive oil, and salt in a mortar or heavy bowl. You may need to do this in batches.
- Heat the vegetable oil in a deep pot to 350 degrees F (175 degrees C). Do not boil.
- Dry the plantains and fry them in the oil until crispy and golden, 10-12 minutes, flipping once to fry all sides. Drain on paper towels.
- Mash the fried plantains with the pork rind mixture until well mixed. Adjust for salt.
- Serve by rolling into 2-inch (or larger) balls or pressed into a small bowl, with simple garnish or your favorite sauce.
Notes
Nutrition Information
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