Recipe of Mofongo Dominicano Receta

Mofongo

Es muy popular en puerto rico, república dominicana y en otras islas cercanas, así como en cualquier.

Recipe Summary Mofongo

Mofongo might not look like much, but it sure is tasty. Mashed green plantains with garlic, olive oil and pork rinds (or bacon). Mofongo goes well with chicken or fish broth and can be stuffed with garlic shrimp, carne frita or octopus salad. It can also be formed into small balls and dropped in soups or served directly in a mortar. This is one of my many guilty pleasures!

Ingredients | Mofongo Dominicano Receta

3 cups canola oil for frying

3 cloves garlic, or to taste

3 tablespoons olive oil

⅛ cup crushed fried pork skins

2 green plantains, peeled and sliced into 1/2-inch rounds

salt to taste

Directions

Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.

Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Serve this with Camarones al Ajillo (Garlic Shrimp).

Info | Mofongo Dominicano Receta

prep: 15 mins cook: 15 mins total: 30 mins Servings: 2 Yield: 2 servings

TAG : Mofongo

Side Dish,