Ingredients
Equipment
Method
- Peel and Slice the Plantains: Cut the ends off each green plantain. Score the thick skin lengthwise three or four times with a knife blade, then use your thumb or the knife edge to peel away the tough green skin. Slice the plantains into thick, one-inch rounds.
- Fry the Plantain Rounds: Heat the vegetable oil or lard in a large, heavy-bottomed skillet over medium heat. Add the plantain rounds in batches to avoid crowding the pan. Fry them slowly for about 8 to 10 minutes, turning occasionally, until they are golden-yellow and tender all the way through, but not deeply browned or crispy yet.
- Drain the Plantains: Remove the fried plantain pieces with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. Let them cool for just a couple of minutes so they are safe to handle.
- Mash the Garlic Base: While the plantains are still warm, place the crushed garlic cloves, a pinch of salt, and a tablespoon of butter or olive oil directly into a wooden mortar (pilón). Use the pestle to mash them together into a fragrant, smooth paste.
- Combine and Smash: Add a few warm fried plantain pieces and a small handful of chopped chicharrones into the mortar with the garlic paste. Pound and mash them firmly together until they are fully incorporated. If the mixture feels too dry, drizzle in a tiny splash of warm chicken broth or melted butter.
- Shape the Mofongo: Scoop the mashed mixture out of the mortar. Form it tightly into a dome or sphere shape using your hands, or pack it firmly into a small greased bowl and invert it onto a serving plate. Repeat the process for the remaining ingredients.
- Serve Warm: Drizzle a little extra melted garlic butter over the top of each mofongo dome, garnish with fresh chopped cilantro, and serve immediately alongside your favorite meat stew or warm broth.
Notes
Always Use Green Plantains: Never attempt to make traditional mofongo with yellow or ripe plantains. Ripe plantains contain too much sugar and moisture, which will make the mixture mushy, sweet, and impossible to shape properly.
Work While Warm: Plantains become much firmer and harder to mash as they cool down. It is essential to pound and smash them while they are still warm right out of the skillet.
Serving Tradition: Mofongo is traditionally served with a small bowl of hot chicken broth (caldo) on the side to spoon over the top, keeping it moist and rich with every single bite.
Work While Warm: Plantains become much firmer and harder to mash as they cool down. It is essential to pound and smash them while they are still warm right out of the skillet.
Serving Tradition: Mofongo is traditionally served with a small bowl of hot chicken broth (caldo) on the side to spoon over the top, keeping it moist and rich with every single bite.