Moist Mofongo recipe

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Ingredients

3 green plantains, peeled and sliced into 1-inch discs
3 tablespoons salt, divided
freshly ground black pepper to taste
6 slices bacon
2 ounces fried pork rinds
1 cup olive oil
¼ cup diced onion
¼ cup fresh cilantro
2 cloves garlic

Nutrition Info

533.6 calories
carbohydrate: 29.8 g
cholesterol: 19.1 mg
fat: 43.1 g
fiber: 2.3 g
protein: 10.6 g
saturatedFat: 7.4 g
servingSize: -
sodium: 3879.4 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Boil water in a large saucepan, add plantains, 2 tablespoons salt, and a dash pepper. Cook until very soft, about 30 minutes. Drain.

  2. Fry bacon in a skillet until crisp, 5 to 7 minutes. Transfer to a bowl, crumble.

  3. Crush pork rinds in a mortar, transfer to a bowl.

  4. Blend olive oil, onion, cilantro, garlic, remaining 1 tablespoon salt, and a dash pepper in a food processor until liquefied.

  5. Mash warm plantains in the mortar in batches, transfer to a large bowl. Stir in pork rinds, bacon, and olive oil mixture until well combined. Shape mofongo into balls.

Recipe Yield

6 servings

Recipe Note

This is a moist version of mofongo, which is usually drier. It is very similar to the traditional Puerto Rican recipe;the main difference is that it is boiled rather than fried.

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