This week’s recipe was written by OCCSS employee, Alexis. Plantains are a dietary staple in the Latino community and can be prepared in a variety of ways. Mofongo is a popular Puerto Rican dish made from fried plantains, garlic, and chicharrón. Put your kitchen skills to the test with this classic island dish!
Makes 2 servings
Ingredients:
- 2 cups vegetable oil
- 3 plantains (green, unripe)
- 1 tablespoon of garlic paste
- 6 oz of chicharrón (fried pork rinds), crushed to the consistency of bacon bits
- Optional: the juice from half a lime
Instructions:
- Heat about 2 inches of oil in a pan or pot
- Peel the plantains and cut them into about 1-inch slices
- When the oil is hot, place the plantains in the pan and fry until they turn golden yellow (make sure to turn them as they cook)
- Note: don’t let them turn brown
- Take them out of the pan and let the oil drain onto a paper towel
- Put them in a bowl along with the garlic paste and crushed chicharrón. Mash them with either a pestle or the back of a spoon, until you’ve reached your desired consistency.
- Take a small (condiment sized) bowl and spoon some of the mashed mixture into it
- Press the mixture into the bowl and mold to the shape of the bowl, making sure that the top is flat
- Flip the bowl over until you are left with dome-shaped mofongo
- Repeat steps 6-8 until all of the mixture has been used.
- Top with fresh squeezed lime juice and enjoy alone or with a side of pork or shrimp
Sustainable Tips:
- Use a clean kitchen towel instead of a paper towel when draining the oil
- Save the excess oil in a reusable container instead of throwing it away. See tips for storing and reusing oil here: https://www.epicurious.com/expert-advice/you-can-reuse-frying-oil-article
- Looking for a slightly healthier mofongo? Pan-fry them instead of deep-frying. Follow the following instructions beginning after step 2.
- Place sliced plantains in a saucepan, and cover with cold water and add a dash of salt.
- Bring to a boil
- Reduce heat to simmer and let simmer for 10-15 minutes. Cook until plantains can be easily pierced with a fork.
- Once tender, drain the water and place plantains in a medium skillet, along with a few tablespoons of olive oil over medium-high heat.
- Sauté and toss occasionally for approximately 2 minutes, or until they turn golden yellow.
- Continue the above recipe starting on step 5.
- Make this recipe vegan by replacing the chicharrón with diced sautéed onions