Mofongo Is A Puerto Rican Comfort Dish Worth Getting To Know

Understated and ridiculously comforting, mofongo is a delicious Puerto Rican dish that will leave you completely satisfied. Mofongo’s three main ingredients (plantains, pork cracklings, and garlic) seem straightforward on their own, yet when fried and mashed together, they come together to deliver a completely unexpected flavor. Ready to get to know this classic dish? Keep reading on for everything you need to know:

How to make the best mofongo:

The trick to mofongo is to work fast while the fried plantains are still hot, and to alternate ingredients into the bowl so that everything gets evenly distributed and mashed. I call for the plantains to be fried in thick 3/4″ slices so they retain some of the moisture inside. The raw garlic cloves will add more flavor and even a bit of raw garlic kick, while crispy pork cracklings (chicharrónes) add enough saltiness that you may not even need extra salt at the end. Since plantains and pork cracklings can have various moisture levels, add the beef broth a little at a time until the mofongo can be pressed together and holds its shape.

Tip: This recipe calls for a mortar and pestle, but if you don’t have one, a potato masher will be a great alternative.

Mofongo variations:

This mofongo doesn’t contain any meat (besides the pork cracklings), but to take this dish a step further, you can stuff mofongo with roast pork, shredded beef, or shrimp. Simply leave a cavity in the mofongo mixture when pressed into a ramekin, fill, and tightly close with more mofongo mixture.

Serving mofongo:

Mofongo is commonly served with a beef broth or a tomato sauce. If you have leftover pork cracklings, serve that on the side with lime wedges for some added texture.

Made this? Let us know how it went in the comments below!

Yields: 4 servings

Prep Time: 10 mins

Total Time: 30 mins

Ingredients

• 2 c.

  neutral oil, such as canola or vegetable

• 3

  green plantains, peeled, sliced into 3/4″ pieces (about 3 c. total or 1 lb. peeled)

• 2

  cloves garlic, grated

• 2 c.

  crushed pork cracklings (chicharrónes), divided, plus more for serving

• 1/4 c.

  (or more) low-sodium beef broth (optional), plus more, warmed, for serving

Kosher salt

Lime wedges, for serving

Directions

1. In a large heavy skillet fitted with a deep-fry thermometer, over medium-high heat, heat oil until thermometer registers 375º. Fry plantains, turning occasionally, until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
2. In a large mortar and pestle or in a large bowl using a potato masher, mash half of plantains with garlic and 1 cup pork cracklings until finely mashed. Add remaining plantains and 1 cup cracklings. Mash until cracklings are finely crushed and mixed well with plantains. If mofongo is dry and not sticking together when pressed, add 1/4 cup broth, then mash until plantains stick together when pressed, incorporating more broth a little at a time, as needed; season with salt.
3. Pack plantain mixture into a small 6-ounce ramekin or 1-cup measuring cup, then invert onto a plate. Serve warm with broth, cracklings, and lime wedges alongside.

Mofongo

Mofongo