Equipment
* optional
Ingredients
For the Optional Guiso
- 5 ml olive oil
- 27 g fresh sofrito, store-bought or homemade
- 240 ml tomato sauce, canned or homemade
For the Mofongo
- 1175 ml vegetable oil
- 4 garlic, cloves, peeled
- fine sea salt, to taste
- 60 ml olive oil, extra virgin
- lime juice, to taste
- 3 green plantains, firm, unripe
- 350 g chicharrón or pork cracklings, crumbled
- fresh cilantro, for garnish, chopped
Nutrition (per serving)
Method
If making the guiso, heat the olive oil in a small saucepan over medium heat until shimmering. Add the sofrito and sauté for 3-5 minutes, until the liquid has evaporated. Stir in the tomato sauce, cover partially, and simmer over low heat for 7-10 minutes, or until the sauce has thickened and darkened.
Pour the vegetable oil into a medium saucepan to a depth of about 7.5cm and heat over medium-high heat. Attach a deep-fry thermometer to the side of the pan. Heat the oil to 175-190°C (350-375°F).
In a mortar and pestle, crush the garlic cloves with 5g salt until a paste forms.
In a separate small saucepan, heat ¼ cup (60 ml) olive oil over medium heat until just simmering, about 5 minutes. Carefully pour the hot oil over the garlic paste, stirring to combine. The mixture may sizzle and turn light green. Stir in the lime juice to create the mojo.
Peel the green plantains by cutting off the ends, making three lengthwise cuts through the skin, and carefully pulling off the peel. Cut the peeled plantains into 4cm rounds.
Fry the plantain rounds in batches in the hot vegetable oil for 6-9 minutes, or until they begin to brown and soften. Avoid overcrowding the pot. Use a slotted spoon or mesh strainer to drain the fried plantains on a paper towel-lined plate.
In a large mortar and pestle, combine the fried plantains and crumbled chicharrón (if using). Mash them together, alternating between pounding and grinding, until the mixture condenses and resembles stuffing. Incorporate about 1 heaping tablespoon of the prepared mojo, or to taste, and continue mashing until fully combined.
If you don't have a mortar and pestle, place the fried plantains, chicharrón, and mojo in a large wooden bowl. Use the bottom of a jar to mash the ingredients together until well combined.
Shape the mashed mixture into 4 individual mofongos, about the size of a baseball, or press them into small rice bowls and invert onto serving plates.
Serve immediately, garnished with additional chicharrón, lime wedges, and chopped cilantro if desired. Spoon the optional guiso over the mofongo.
Chef's Notes
- Use green plantains; yellow or ripe plantains will result in a much sweeter mofongo.
- Do not overfill the pan when frying plantains. This lowers the oil temperature.
- The quality of chicharrón significantly impacts the flavor; use a good brand, or make your own.
Storage
Refrigerator: 2 days — Store leftover mofongo in an airtight container in the refrigerator.
Reheating: Reheat in a skillet with a little oil over medium heat until heated through.
