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.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
534 Calories
Recipe Instructions
Step 1
Boil water in a large saucepan; add plantains, 2 tablespoons salt, and a dash pepper. Cook until very soft, about 30 minutes. Drain.
Step 2
Fry bacon in a skillet until crisp, 5 to 7 minutes. Transfer to a bowl; crumble.
Step 3
Crush pork rinds in a mortar; transfer to a bowl.
Step 4
Blend olive oil, onion, cilantro, garlic, remaining 1 tablespoon salt, and a dash pepper in a food processor until liquefied.
Step 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.
Ingredients
2 cloves garlic
1 cup olive oil
¼ cup diced onion
freshly ground black pepper to taste
¼ cup fresh cilantro
6 slices bacon (Optional)
3 green plantains, peeled and sliced into 1-inch discs
