Puerto Rican cuisine known as mofongo is centered on fried plantains. In a pilon, which is a wooden mortar and pestle, fried green plantains are often mashed together with broth, garlic, olive oil, and pork cracklings or pieces of bacon. This rendition is entirely vegan. Everyone thought it was excellent!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 5 large green plantains, coarsely chopped
- 1 (8 ounce) can organic tomato sauce
- 1 small bunch cilantro, chopped, or to taste
- 2 tablespoons homemade sofrito
- 2 tablespoons olive oil, or to taste, divided
- 1 clove garlic, minced
- 1 (.18 ounce) packet sazon seasoning
- ½ cup vegetable broth, or to taste
- salt and ground black pepper to taste
Instructions
- Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
- Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
- Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.
- You can also mash the mofongo in in individual small mortars.
Reviews
I liked the incorporation of tomato sauce and sofrito in this recipe so I made it this way but also added 1/8 cup crisp bacon and used chicken broth. No salt necessary; I added only cayenne.