Savory Smashed Garlic Plantains with Crispy Bacon
Savor the delightful flavors of this traditional Puerto Rican dish, known as Mofongo, perfect for any gathering or family meal. Made from green plantains that are first deep-fried until golden, then flattened and twice fried to achieve a crispy texture, this dish combines the earthiness of plantains with the rich, savory taste of crispy bacon and aromatic garlic. Served with a flavorful broth and garnished with fresh cilantro, each bite is a wonderful balance of textures and tastes. Whether enjoyed as a main dish or a side, this Mofongo recipe transports you straight to the vibrant streets of Puerto Rico.
N/A
Servings
300
Calories
8
Ingredients
Ingredients
salt
to taste (for soaking plantains and seasoning)
green plantains
4 (peeled and cut into 1/2-inch chunks)
beef stock or chicken stock
4 cups (warmed)
oil
for deep frying
thick bacon or salt pork
4 slices (cooked until crispy)
garlic
1 tablespoon (chopped)
fresh ground black pepper
to taste
fresh cilantro leaves
for garnish (chopped)
Instructions
1
In a mixing bowl, add a handful of salt to cold water and soak the plantain chunks for about 15-20 minutes. Warm the beef or chicken stock in a saucepan over low heat.
2
In a deep skillet, heat at least 1 inch of oil to 350°F (175°C). While the oil is heating, cook the bacon or chicharrones in another pan over medium heat until crispy. Once done, remove them from the pan and place them on paper towels to drain excess fat.
3
Remove the soaked plantains from the water, drain them, and pat dry with a kitchen towel. Fry the plantain chunks in the hot oil for about 5-7 minutes until they are golden brown and tender. Use a slotted spoon to transfer them to a plate lined with paper towels to absorb excess oil.
4
Using the bottom of a flat-bottomed glass or a tostonera, flatten the fried plantains gently, ensuring not to crush them completely. Carefully return the flattened plantains to the hot oil and fry for an additional 30 seconds on each side until they reach a slight crispness.
5
While still hot, place the crispy plantains in a wooden mortar and pestle (or food processor), and mash them together with the chopped garlic, bacon, and season with salt and freshly ground black pepper to taste. Do not over-process; aim for a chunky consistency.
6
Serve the mashed plantains in deep bowls or wooden pilons, generously douse with warm beef or chicken broth, and finish with a sprinkle of fresh chopped cilantro. Enjoy immediately for the best flavor and texture.
Nutrition Information
20g
Fat
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mofongo?
Mofongo is a traditional Puerto Rican dish made from green plantains that are fried, flattened, fried again, and then mashed with garlic and bacon.
What kind of plantains are used in this recipe?
This recipe specifically requires 4 green plantains, which are starchy and perfect for frying and mashing.
How long should the plantain chunks soak in salt water?
The plantain chunks should be soaked in cold salt water for about 15-20 minutes.
What is the purpose of soaking the plantains?
Soaking in salt water helps season the plantains and affects their texture during the frying process.
What is the ideal temperature for the frying oil?
The oil should be heated to 350 degrees Fahrenheit (175 degrees Celsius).
How long is the initial frying period for the plantains?
The plantain chunks should be fried for 5-7 minutes until they are golden brown and tender.
How do I flatten the fried plantains?
You can use the bottom of a flat-bottomed glass or a traditional tool called a tostonera to flatten them gently.
How long is the second fry?
After flattening, the plantains are returned to the hot oil for an additional 30 seconds on each side.
What protein is added to the mashed plantains?
This recipe uses 4 slices of thick bacon or salt pork, cooked until they are crispy.
Can I use chicharrones instead of bacon?
Yes, the recipe allows for the substitution of bacon with chicharrones or pork rinds.
How much garlic is needed for the mash?
The recipe calls for 1 tablespoon of chopped garlic to provide an aromatic flavor.
What tool is recommended for mashing the plantains?
A wooden mortar and pestle, also known as a pilon, is recommended, though a food processor can also be used.
What is the desired consistency of the Mofongo?
You should aim for a chunky consistency rather than a smooth puree; do not over-process the mixture.
What seasonings are added during the mashing process?
The mash is seasoned with salt and freshly ground black pepper to taste.
What type of broth is served with this dish?
You can use 4 cups of either warm beef stock or chicken stock.
How is the Mofongo served?
It is typically served in deep bowls or wooden pilons and doused with warm broth.
What garnish is used for the final presentation?
The dish is finished with a sprinkle of fresh chopped cilantro leaves.
How many calories are in a serving?
Each serving contains approximately 300 calories.
What is the fat content of this recipe?
This recipe contains 20 grams of fat per serving.
How much protein does this dish provide?
Each serving provides about 7.5 grams of protein.
Is this a main dish or a side dish?
Mofongo can be enjoyed as either a hearty main dish or a traditional side dish.
Should the broth be served hot or cold?
The beef or chicken broth should be served warm for the best flavor and texture.
How should the plantains be cut?
The green plantains should be peeled and cut into chunks that are approximately 1/2-inch thick.
What should I do with the bacon after it is cooked?
The bacon should be drained on paper towels to remove excess fat before being added to the mash.
How do I ensure the plantains are dry before frying?
After soaking, drain the plantains and pat them dry with a kitchen towel to prevent oil splattering.
Is it important not to crush the plantains completely during the flattening step?
Yes, you should flatten them gently to ensure they stay intact for the second frying.
What is the total number of ingredients in this recipe?
There are 8 main ingredients, including the seasonings and garnish.
Where does this dish originate?
This is a traditional dish from Puerto Rico, inspired by its vibrant street food culture.
When should this dish be consumed?
It is best to enjoy the Mofongo immediately after preparation for the optimal texture.
Can I substitute the oil used for frying?
You can use any neutral oil with a high smoke point that is suitable for deep frying.