How To Make Mofongo Recipe Video Recipes

MOFONGO RECIPE

Steps:

• Heat oil in a medium skillet over medium heat. Fry the plantains for 5-8 minutes, or golden brown on all sides. Transfer the plantains to a plate lined with a paper towel to remove excess grease.
• Using a large pilón (mortar and pestle) mash the plantains, garlic, and pork cracklins together, until the plantains are broken down. You might have to do this in small batches.
• Pack a serving into a small bowl and turn it over onto a plate for serving. Remove the bowl.
• Serve with extra pork cracklings (chicharrón) and garlic mojo on the side.
• Crush together garlic cloves and salt with a pilón (mortar and pestle), until you obtain a smooth paste. Transfer into a medium bowl.
• Stir in fresh bitter orange juice, olive oil, cumin, oregano, and chopped cilantro.
• Add more salt to taste, if desired.

TRADITIONAL PLANTAIN MOFONGO RECIPE

Steps:

• Gather the ingredients.
• Heat about 2 inches of oil over medium-high heat in a large skillet or deep fryer to 350 F.
• While the oil is heating up, peel the plantains and cut into 1-inch rounds.
• Fry the plantains until golden and tender, 4 to 6 minutes.
• Remove cooked plantains from the pan or fryer to a paper-towel-lined plate.
• Put the garlic paste in a large bowl or mortar and add the fried plantains, in batches, if necessary. Mash thoroughly.
• Add the pork rinds. Continue to mash and mix until all of the ingredients are combined. Add salt to taste.
• Shape the mofongo into 4 balls and serve.
• Alternatively, you can make the mofongo into a half-dome shape using a small condiment bowl as a mold; push a portion of mofongo down to the bottom of the bowl.
• With the back of a spoon, smooth over and level off the mix.
• Then use the spoon to scrape around the bowl and remove the mash in a half-dome shape.

MOFONGO

Steps:

• 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.

BAKED SALMON

Steps:

• Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.

HAWAIIAN MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, whisk next 9 ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions.

ANGEL BERRY TRIFLE

Steps:

• Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

MOFONGO

Steps:

• Heat the oil in a large saute pan or large, deep skillet over medium heat to 350 degrees F. Fry the plantains in 2 batches until golden brown on each side, 3 to 5 minutes. Transfer with a slotted spoon to drain on paper towels. Set aside.
• Working in batches, crush the pork cracklings, garlic and salt in a wooden mortar and pestle (a pilon) or in a bowl with a wooden spoon. Add the plantains and mash together to incorporate. Mash in the margarine.
• Using your hands, shape the plantain mixture into 6 balls. Serve warm or hot.