CHICHARRON MOFONGO
Provided by Food Network
Categories main-dish
Time 9h30m
Yield 2 to 3 servings
Number Of Ingredients 35
Steps:
- For the chicken: Cut the chicken thighs into 1-inch chunks. Combine the olive oil with the chicken base, granulated garlic, adobo seasoning, Cajun spice, granulated onion, black pepper and all-purpose seasoning in a large bowl. Add the chicken and marinate overnight in the refrigerator.
- Deep-fry the chicken until cooked thoroughly. Drain on paper towels.
- For the mofongo: Slice the plantains into 1-inch pieces. Lightly fry until golden brown with a slightly crisp outside, 3 to 5 minutes.
- Combine the olive oil with the minced garlic, adobo seasoning, Cajun spice, granulated garlic and black pepper in a medium bowl. Add the fried plantains to the bowl and mash with a wooden pestle or potato mashing tool. Add half of the fried chicken to the mashed plantain mixture. Form a rounded mound of the mofongo mix in the center of a large plate. Arrange the remaining fried chicken pieces around the mofongo. Drizzle the Puerto Rican Remoulade over top.
- Combine the mayonnaise, ketchup, granulated garlic, minced garlic, sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend until an even consistency.
- Peel and slice the onion. Remove the stem and seeds from the bell pepper. Remove the stems from the mini peppers. Combine the onion, peppers, garlic and cilantro in a blender and pulse for 30 seconds, or until an even consistency is achieved.
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.
Nutrition Facts : Calories 620 kcal, Carbohydrate 57 g, Cholesterol 40 mg, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, Sodium 990 mg, Sugar 25 g, Fat 34 g, ServingSize 4 mofongos (4 servings), UnsaturatedFat 0 g
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!
Provided by LatinaCook
Categories Side Dish
Time 30m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 725.8 calories, Carbohydrate 58.6 g, Cholesterol 5.2 mg, Fat 55.7 g, Fiber 4.2 g, Protein 6 g, SaturatedFat 7.9 g, Sodium 187.2 mg, Sugar 26.9 g
MOFONGO
When most people think of Puerto Rico, a few things come to mind: the beautiful beaches, piña coladas and mofongo. Over the years this dish of fried and mashed green plantains mixed with garlic and crispy pork skin has become the poster child of Puerto Rican cuisine. And I'm not unhappy about that; it's on my list of the foods I crave most. Mofongo is typically served with a broth (chicken or fish), but it's also served as an appetizer. In this version I call for margarine to be mixed into the mofongo before serving; this isn't traditional, but it's a tip I picked up from a famous Puerto Rican restaurant.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 6
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.
CHICKEN MOFONGO RELLENO
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the sofrito: Put culantro, garlic, green onions, yellow onion, green pepper, cilantro and 1/4 cup water in a blender and blend.
- For the chicken: Put the chicken in a pressure cooker. Add tomato puree, chicken bouillon powder, salt, 4 tablespoons sofrito (save the remainder for another use) and 3/4 cup water. Pressure cook for 30 minutes.
- Carefully release pressure from the pressure cooker, then open it and shred the chicken with tongs. Add the green peppers and onions. Cover and pressure cook until the veggies are soft, another 2 to 3 minutes.
- For the mofongo: Heat several inches of canola oil to 350 degrees F in a large pan.
- Peel the plantains and cut into small pieces. Fry the plantains until they are cooked through, 3 to 4 minutes. Transfer some fried plantain pieces to a mortar and pestle. Add olive oil, garlic puree and salt and mash until well combined and it has a pastelike consistency with some small chunks of plantains.
- Mold the mashed plantain inside the mortar into a cuplike form. Plate and fill it with the chicken. Repeat to make 3 to 5 more servings.
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- Cut the ends of the plantains, peel them and cut into 1-inch thick pieces and let them soak in salted water for 15 minutes. Drain the plantains and dry them very well.
- Heat oil in a pan and carefully add plantain slices to the hot oil and cook for about 3-4 minutes on each side, or until the discs have turned a darker golden color but have not yet browned (do not let them brown!).You should be able to easily pierce them with a fork when they are ready. NOTE: Make sure there is sufficient fat in the pan, add additional if the plantains soak up too much.
- When removing the plantains from the oil, place them on a napkin to drain the oil well before mashing them.
- Add bacon to frying pan and cook 5 minutes, then add onions and red peppers, stirring occasionally. Continue cooking until bacon is crisp and onion is soft and caramelized. (If not using bacon just use oil with the vegetables and saute them)
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