How to Make Mofongo [Recipe + Video]

• 분량: 4 servings
• 활동 시간: 15 minutes
• 총 시간: 50 minutes

재료

2 tablespoons olive oil

1 pound beef bones ([0.45 kg] any type would do)

1 tablespoon mashed garlic (cloves)

1 red onion (halved)

1 sprig cilantro

1 sprig of recao/cilantro ancho/culantro (optional)

¼ tsp oregano (dry, ground)

¾ tsp salt (or more, to taste)

1 cup oil for frying (vegetable oil)

4 plantain (green, unripe)

1 pound pork cracklings (fried pork skin minced)

4 garlic cloves (mashed, about 2 tablespoons)

1½ tsp salt (or more, to taste)

4 plantain (green, unripe) (unpeeled)

1 1 pork cracklings (fried pork skin minced)

4 garlic cloves (mashed, about 2 tablespoons)

1½ teaspoon salt

¼ cup olive oil (optional)

방향

1. Make the broth

Make broth

In a large saucepan heat the olive oil over medium heat. Brown the beef being careful that it does not burn. Add the garlic and onion and stir. Pour in 4 cups of water, and add cilantro, cilantro ancho, and oregano.Boil for an hour over low heat, topping off the water every once in a while to maintain the same level.Season with salt to taste. Sieve and remove the solids.

2. Cook the plantains

Fry plantains

For Puerto Rican-style mofongo: Heat oil in a small pot or saucepan over medium heat and fry the plantain slices till golden brown all over (3-5 mins). Remove from the oil and place on a paper towel.For old-style Dominican mofongo: Wrap the plantains in aluminum foil. Bake plantains in a preheated oven at 400ºF [200ºC] for 35 minutes, or cook in an air fryer preheated to 350ºF [175ºC].Remove the plantains from the oven and let them cool down for 5 minutes. Carefully peel them.

3. Crush plantains

Crush plantains

Using a pilón (large mortar and pestle) or potato masher, crush the garlic and salt together, add in plantains and mash, then add pork cracklings and mash and crush to combine with the plantains (You might have to divide the ingredients and do it in 6 batches to fit in your pilón). It will have a dense consistency and more or less form a ball. If you made it with roasted plantains, mix it with the olive oil, because this mofongo mix is much dry than fried mofongo.

4. Serve

Serve

Shape the mixture into 6 balls and place each in a small bowl.Place the balls into the serving plates, and garnish with the broth, that you'll use to pour over and moisten the mofongo balls.

영양 정보

• 칼로리: 659 kcal
• 지방 전체: 48 g
• 포화 지방: 16 g
• 콜레스테롤: 54 mg
• 나트륨: 912 mg
• 탄수화물 전체: 50 g
• 식이섬유: 3 g
• 총 당류: 23 g
• 단백질: 9 g