Mofongo
494kcal2.6g protein31.3g fat58.3g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (chicharron) · dairy (chicharron) · egg (chicharron) · peanut (chicharron) · tree nut (chicharron) · sesame (chicharron) · soy (chicharron) · shellfish (chicharron) · fish (chicharron)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkVegan · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 4 unit | green plantains |
| 150 g | chicharron (crushed) |
| 5 clove | garlic |
| 3 tbsp | olive oil |
| 750 ml | neutral oil |
| 1 tsp | salt |
Steps
- prep8 minplantain chunks evenPeel the green plantains and cut them into thick even rounds. Use genuinely green fruit; ripe plantain is sweet and soft and produces a fundamentally different mash.
- fry12 min150-160 C / 300-320 F oil, tender with light colorFry the plantain pieces at moderate temperature until tender through with only light golden color. The goal is to cook the starch without building a hard crisp shell that resists pounding.
- mix3 mingarlic pastePound garlic with salt and olive oil into a paste in a mortar or sturdy bowl. Breaking the garlic down before plantain enters distributes it evenly without leaving harsh raw chunks.
- prep10 mincohesive textured mashWhile the plantain is still hot, pound it into the garlic mixture with crushed chicharrón, working in batches if needed. Keep some texture; mofongo should be cohesive enough to shape but not processed into smooth puree.
- prep4 mincompact moundsPack the warm mixture into small bowls or molds and invert onto plates, or form by hand. Serve promptly, optionally with broth alongside, before the plantain starch cools and firms substantially.