Tuesday, May 26, 2015


Out of curiosity, last night we tried making Mofongo.  It's a Puerto Rican dish that consists of mashed plaintains, which are like bananas but not sweet, and chicharrones, which are fried pork rinds.  I didn't attempt to make homemade chicharrones yet, so I used the kind in a bag found on the chips aisle.  It was certainly different from anything I've eaten, but it was delicious.  And the broth I made to serve them in was divine.  Now, please don't expect these to be truly authentic Mofongo.  I did research a lot of recipes, and I probably tweaked it to my liking.  Enjoy!

3 large plaintains
3 cloves garlic, minced
3 T olive oil
1/4 lb bacon, cooked and crumbled
1 C chicharrones 
Salt & pepper, to taste
Peanut oil, for frying

1 1/2 C beef stock
2 cloves garlic, minced
1/4 lb bacon, cooked and crumbled
1 T fresh cilantro, chopped
1 T butter
1/4 C onion, rough chopped

NOTE:  You can mash the plaintains in a large mortar and pestle, in a stand mixer with the batter attachment, or with a potato masher.  

Peel and slice the plaintains.  Soak the slices in water for 15 minutes.  Drain them on paper towels.  

Meanwhile, melt the butter in a pot and cook the onion until tender.  Add in the rest of the broth ingredients and bring to a boil.  Turn the heat down and simmer for about 5-7 minutes. Strain the broth over a bowl and discard the vegetables and bacon.  Return the broth to the pot and keep warm.

Preheat the oven to 200 degrees.  Preheat some peanut oil in a large skillet.  Fry the plaintain slices until browned on both sides.  Drain the slices on a paper towel.  Mash together the garlic, olive oil, bacon, chicharrones, and salt & pepper until it is all very small pieces (be careful with the salt since the bacon and chicharrones are salty).  Add in the plaintains and mash until no lumps remain.  Shape the Mofongo into balls or with a scoop or a small dish.  Keep them warm in the oven on a sheet pan until ready to eat.


  1. You and your family are socreative!! I love your posts and each backstories of how the recipes were created. I know it's a lot of work. I personally thank you!!

    1. You are so welcome, Tiesha, and thank you so much for the kind words! It is a lot of work, but grateful people like you make it all worth it to me!