Mofongo Recipe

Puerto Rican Mofongo Recipe 1-serving

Ingredients:

• 2 green plantains (unripe). Peeled and cut into 1-inch slices

• I used avocato oil for frying (about 2 cups) but you can used any oil of your choice.

• 1-2 cloves garlic crushed

• ½ cups chicharrón (crispy pork rinds) minced

• Salt to taste

• 1-2 tbsp Chicken stock or broth (for moistening and flavor).

• 1-2 tbsp Butter (The more butter you use the softer the mofongo will be).

Instructions

1. Fry the Plantains
   Heat oil in a deep skillet over medium heat. Fry the plantain slices until golden and tender about 3-5 minutes per side.

2. Preparation of mofongo
   In a large mortar and pestle (pilón), crush the garlic until it forms a smooth paste. Add the minced pork rinds, 2 tbsp of Butter, 1-2 tbsp Chicken stock or broth and the fried plantains in batches when still hot mashing them all Ingredients together. Continue mashing and mixing until well combined and the mixture forms a dense moldable consistency. If the mixture is too dry add more butter.

3. Shape the Mofongo
   Form the mashed mixture into balls or half-dome shapes. Serve immediately.

4. Serving Suggestions
   Mofongo is traditionally served with a side of broth or sauce poured over it and pairs beautifully with stewed meats,fried pork, shrimp, or chicken.

PILON

✅ Tips:

• Mash While Warm: Mash the fried plantains while they are still warm for easier blending and smoother consistency

• Work in Batches: If using a small mortar and pestle (pilón), mash the ingredients in batches to ensure everything gets evenly incorporated and the texture stays consistent

• No Pilón? No Problem: If you don’t have a pilón, use a large bowl and a potato masher as an alternative

  These tips will help you achieve moist, flavorful, and authentic mofongo every time!