Mofongo! (Puerto-Rican Mashed Plantains)

Mofungo could be the coolest name for a dish that I’ve ever heard. Puerto Rico is an incredibly culturally diverse island which makes it a very delicious (and alluring) food destination. It isn’t uncommon for Puerto Ricans to share heritage from places like Spain, Africa, Asia, North America, and indigenous islanders; Puerto Rican food reflects it’s people and, as you can imagine, there’s a lot to love.

It might look like a big pile of mash, but the flavors in Mofongo are intense and elemental while the textures very from slightly crisp from the fried plantains to rich, soft and unctuous from the fatty pork or crunchy from the chichcaron (cracklings). I like to finish with a bit of lime juice and quick pickled onions to cut through the starch and fat.

I first had Mofongo 6 years ago in Orlando on a business trip. I remember seeing it on Eddie Huang’s show on Vice Munchies and realizing that the spot he went to was a 15 minute Uber from my hotel. I went, I talked to the dude who let me see how they made it in the back and quickly fell in love with Puerto Rican food. Shoutout to Matt’s Latin BBQ, you guys are legends. I hope you dig, let me know if you have any questions on the recipe. You got this. 🤘🏼

Yield: 3-4

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Mofongo! (Puerto-Rican Mashed Plantains)

Ingredients

• 3 Green Plantains, peeled and cut to 1 inch rounds
• 4 Garlic cloves
• 1 tsp Kosher Salt, more to taste
• 1 cup Roasted Pork and/or Pork Crackling *see my Pernil recipe for guidance.
• 1 Tbsp Olive Oil
• 1/4 cup Pork or Chicken Stock, more if needed
• Cilantro, garnish
• Quick Pickled Red Onions, garnish

Instructions

1. Fry the plantains over medium heat so that they become crispy on the outside, but steamed and soft on the inside, about 3-4 minutes per side. Drain on paper towels or a wire rack and set aside.
2. Put the garlic and in the mortar and pestle (pilon) and mash to a pulp, add the plantains little by little and continue mashing until fully mixed and semi-smooth. Add the olive oil and a quarter cup of the stock, if the mixture is still quite dry, add a dash more stock. Add the pork and to the mix and mash lightly.
3. Turn the mixture out into a large bowl then press a serving into a bowl, invert the bowl on a plate and present the mofungo in a mold-form. Garnish with more meat, pork cracklings, pickled red onions and cilantro.

Adam's Notes

• Needs a sauce or acidic garnish to cut through the fat and starch. 
• Serve this with shrimp, more pork, pickled onions, fresh cilantro, garlic mayo, etc.
• For best results, use the reserved juices from the Pernil in place of the stock.