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Mofongo with Garlic and Chicharrón

Fried green plantains mashed with garlic, olive oil and crunchy chicharrón, shaped into a warm dome.

By Wanda Oyola 40 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A dome of mofongo with crispy pork bits and garlic cloves on a plate, with a wooden pilón and a small bowl of garlic oil.

Mofongo is one of Puerto Rico's best-loved plates: green plantains fried until tender, then mashed with garlic, olive oil and crunchy chicharrón and pressed into a dome. It is traditionally made in a wooden pilón, and it shows up next to fried pork, shrimp in garlic sauce or a cup of hot broth.

The stove fries the plantains, and the Thermomix® TM7™ takes over the pilón work: it chops the garlic into a fragrant mojo, then breaks the hot plantains and chicharrón into a rough, rustic mash in a few seconds. Press it into a small bowl, turn it out onto the plate and serve it while it is warm.

Made in the Thermomix® TM7™

Mofongo with Garlic and Chicharrón

Makes: 4 mofongos

  • Prep15 min
  • Cook25 min
  • Total40 min
  • Serves4

Ingredients

For the plantains

For the garlic mojo

To mash

To serve

Instructions

  1. Peel the plantains (cut off the ends, slit the skin lengthwise and pull it off) and cut them into 2.5 cm (1 in) rounds.
  2. In a deep skillet or heavy pot on the stove, heat 4 cm (1 1/2 in) of oil to 175°C (350°F). Fry the plantains in 2 batches, 7 to 8 minutes, turning, until golden and soft inside when pierced with a fork. Drain on paper towels.
  3. While the plantains fry, place the garlic and salt in the mixing bowl and chop 5 sec/speed 7. Scrape down the sides, add the olive oil and mix 5 sec/speed 3.
  4. Add the hot fried plantains, the chicharrón and half of the broth. Chop 6 sec/speed 4, scrape down the sides and chop 4 sec/speed 4 more. You want a rough mash with small bits of chicharrón, not a puree.
  5. Squeeze a little in your hand: it should hold together. If it looks dry, add the rest of the broth and mix 3 sec/reverse/speed 3.
  6. Divide the mofongo into 4 portions. Press each one firmly into a small oiled bowl (about 250 ml, 1 cup) and turn it out onto a plate as a dome.
  7. Serve right away, drizzled with a little olive oil, with a cup of warm broth on the side or next to fried pork, shrimp or chicken.

Tips

  • Work while the plantains are hot. Fried plantains harden as they cool, and the mofongo turns dry and crumbly.
  • For mofongo relleno, press a well into the center of each dome and fill it with shrimp in garlic sauce, pollo guisado or carne guisada.
  • Chicharrón varies a lot in salt. Taste the mash before you add any more salt.
  • Mofongo is best fresh. Reheat leftovers in the microwave with a splash of broth and shape them again.

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