| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 gallon water
- 4 green plantains
- Oil, for sauteing
- 1 white onion, cut into 1/4-inch dice
- 1 green bell pepper, cut into 1/4-inch dice
- 1 red bell pepper, cut into 1/4-inch dice
- 1 large, round tomato, cut into 1/4-inch dice
- 2 chipotles, chopped
- 1/2 cup white wine
- 1 pound crabmeat, cleaned
- 2 tablespoons chopped cilantro
- Salt and pepper
- Canola or corn oil, for frying
- 1 cup chicken stock
Instructions
- In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.
- In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.
- Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.
Reviews
First of all Puerto Rican Mofongo does not contain chiles. We might put hot sauce in it if we want but it’s usually on the side. (Pice)
Secondly, our Mofongo contains Chicharron.
I do some of this but my recipe is very different. I make Fish Stock seasoned Puerto Rican Style and i cook my chicharron the day before because that takes at least 3 hours to bake.
I do other stuff to but if I tell ya………..LOL.
Sorry it’s all my own, but everyone who taste it, LOVES IT.
I was happy to hear mofongo but when I saw how it was shown on the program I was a little dissapointed, however,with watching somebody do it for you only once you won’t learn it correctly and I can say that it was nice to see somebody give a puertorican dish on a show. If you write me back I can give you a couple of hints that will make a great mofongo and very similar of what you did,plus how to make the pork puertorican style very easy. Thank you for time !
Everything was correct until I saw chipotles … we don’t use chipotles on the island!!! Chipotles are Mexican !!! That is not used in “Cocina Criolla” and if you don’t believe me look up this cook book Cocina Criolla by Carmen Aboy Valldejuli page 188.
I love Mofongo and I have been doing it all my life. This recipe doesn’t seem to have the correct name. This is “Mofongo puertorriqueno relleno de cangrejo” or Mofongo puertorriqueno filled with crabmeat. I also agree with Minerva that we don’t use the Chipotle pepper on a daily basis in Puerto Rico. This is more if you go to a fancy restaurant. I like this recipe, however this is not an authentic puertorican recipe.
I am from the Dominican Republic and we have our own version of a Mofongo which is very similar to the Puerto Rican one but this one is no where near the Puerto Rican version of a Mofongo. I looked up mofongo because i didnt know how to make one and wanted to make something nice for my fiancee…I am dissappointed in seeing that an authentic Puerto Rican Mofongo is not on the Food Network site….This is a good recipe on its own right but not authentic .
Green plantains RULE! I saw this recipe and reminds me of my fun times back home: eating stuffed mofongo with my family and friends.
Who in the world would use chipotle in a Puerto Rican recipe?…not a Puerto Rican. This is not a true Puerto Rican mofongo recipe, although I appreciate a variation here and there, but then again, please don’t call it a Puerto Rican mofongo recipe if you are going to use ingredients used by other cultures.
I have not made this particular recipe, so I can’t rate it… But I can comment on the confusing title: Mofongo Puertorriqueno is not the translation for Puerto Rican Crabmeat Stew. Mofongo Puertorrique?o is only the fried smashed plaintain, with a little bit (or a lot;) )of garlic and (here in Puerto Rico) many people add smashed pieces of pork rind. You can fill the Mofongo with the “crabmeat stew”, chicken stew, churrasco, fried pork meat, shrimps or anything you want!! And it’s really yummy!!! (at least the one I make) 😉