Mofongo with Garlic Sauce (Puerto Rican Plantains) Steph Gaudreau
EL CONUCO MOFONGOS
Add shrimp to a bowl or plastic bag with creole seasoning, and toss well to coat. Set aside until needed later. For the Creole Sauce: Heat butter and oil over medium-low heat in a medium saucepan. Add chopped garlic, onions, peppers, and celery. Sauté the vegetables for about 5 to 7 minutes, until just tender.
EL CONUCO MOFONGOS
The first step to making this fantastic Mofongo recipe is to fry the green plantains. Set a large saucepot over medium heat, and add 1 ½ to 2 inches of oil to the pot. Peel the plantains and cut them into ½ rounds. Generously sprinkle with salt and pepper. Once the oil is hot, add half the plantains to the oil.
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Traditional Puerto Rican Plantain Mofongo Recipe
Heat the oil in a skillet over medium heat. Fry the pieces of rind for 3 to 4 minutes on each side. Remove them from the oil and place on a dish lined with paper towel. Lower the heat and plunge the pieces of rind back into the oil. Cover and fry for 10 minutes over medium-low heat, stirring regularly.
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The Spruce/Diana Chistruga. Heat about 2 inches of oil over medium-high heat in a large skillet or deep fryer to 350 F. The Spruce/Diana Chistruga. While the oil is heating up, peel the plantains and cut into 1-inch rounds. The Spruce/Diana Chistruga. Fry the plantains until golden and tender, 4 to 6 minutes.
EL CONUCO MOFONGOS
Grind until the mixture becomes smooth. Add about ¼ cups of crushed pork rinds to the mortar. Mix until combined. Transfer the mixture to a 4-oz bowl, press them to the side, and leave a well in the middle. Add the shredded chicken and cover it with the mofongo mixture on the top. Press firmly and flip the bowl.
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Instructions. Peel the plantains cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil. 4 green plantains, salt water. Fry them for about 12 minutes at medium-low heat or until they turn light brown. Make sure to turn them.
Bacon, Butter, Cheese & Garlic Mofongo
Deep fry the 1" slices of plantains until they are golden on the outside and tender on the inside (about 5-8 minutes). Don't crowd the pan - do separate batches if necessary. Remove plantains from oil. Add the fried plantains into a "Pilón" (a mortar and pestle) along with the garlic, stock, butter and seasoning.
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Traditional Puerto Rican Plantain Mofongo Recipe
Drain on a cloth. Step 2/4. Fry the plantains in a 350°F oil (medium-low heat) for about 12 minutes until just golden — do not let them get very brown otherwise they won't mash well. Drain on paper towels. Step 3/4. Mash in a mortar and pestle in batches, with some of the mashed garlic, olive oil and some chicharrón.
EL CONUCO MOFONGOS
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.
EL CONUCO MOFONGOS
Add ¼ of the fried yuca and mash together. Form a half-ball with it, and place on a serving plate. Repeat this 3 more times with the remaining garlic, pork, and yuca for a total of 4 servings. 4. Making the sauce. In a small saucepan heat the butter over medium-low heat until it melts.
Mofongos
Fry plantains, turning occasionally, until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Step 2 In a large mortar and pestle or in a large bowl using.
Mofongo My Dominican Kitchen
Pour in tomato sauce, partially cover with a lid, and simmer over low for 7 to 10 minutes. Sauce will thicken and darken in color. Step 3. While sauce simmers, prepare the mofongo: Pour vegetable oil into a medium saucepan until it reaches a 3-inch depth, then heat over medium-high. Step 4.
Bacon, Butter, Cheese & Garlic Mofongo
Preheat about 2 inches of oil in a frying pan or deep fryer to 350 F. While the oil is heating up, peel the yuca and cut it into 1/2-inch rounds or pieces. Fry the prepared yuca until fork-tender. This will take approximately 6 to 8 minutes. Remove cooked yuca from the fryer and allow it to drain on paper towels.
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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.
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Step 2. Pour vegetable oil into a clean large Dutch oven or other heavy pot to come 3" up sides; fit with thermometer. Heat over medium until oil registers 325°. Using tongs, carefully lower pork.
Mofongo Recipe + Video (GarlicFlavored Mashed Plantains)
Cut about half an inch off of both ends of the plantain and make a slit with a knife. deep enough to penetrate the full skin and simply take the skin off. Cheese Mofongo. Cut plantains into 3/4 inch to 1 inch wheels. place into large container with water and salt and let them soak for 15 minutes. prepare up to 4 cups of beef/chicken Stock.
