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Caribbean · Dinner

Puerto Rican Mofongo

Non-vegEasy

Diet: Non-veg

Puerto Rican Mofongo is a Caribbean dish. Use green plantains and mash while they are hot.

Prep
25 min
Cook
25 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Puerto Rican Mofongo. The photograph includes a meat sauce not included in this mofongo recipe.
The photograph includes a meat sauce not included in this mofongo recipe. Representative photograph of Puerto Rican Mofongo. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Plantains

Mash

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Fry · About 10 min

  1. Peel and cut plantains from 4 green plantains, 800 ml neutral oil into 3 cm pieces. Heat oil to 165°C / 330°F and fry batches 8–10 minutes until tender but not crisp.

    Check: Look for this result: tender but not crisp.

Mash · About 8 min

  1. Drain and mash hot plantain with 20 g garlic, minced, 100 g cooked pork cracklings, crushed, 40 ml olive oil, 150 ml warm chicken stock, ½ tsp salt, adding stock gradually.

Shape · About 8 min

  1. Pack into small bowls and turn out. Serve immediately while soft.

Tips

  • Use green plantains and mash while they are hot.
  • Judge Puerto Rican Mofongo by the texture and doneness signs in its steps. Your pan and heat affect how long Puerto Rican Mofongo takes to cook.

Substitutions

  • Use crisp fried mushrooms and vegetable stock for a meat-free adaptation.

Storage

  • Cool Puerto Rican Mofongo in shallow portions and refrigerate promptly, ideally within one hour. Finish Puerto Rican Mofongo within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Puerto Rican Mofongo once, until it steams throughout and reaches 74°C / 165°F. If serving Puerto Rican Mofongo as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Puerto Rican Mofongo one day ahead. For Puerto Rican Mofongo, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Puerto Rican Mofongo on the day of serving.

FAQ

What matters most when making Puerto Rican Mofongo?

Use green plantains and mash while they are hot.

What can I substitute in Puerto Rican Mofongo?

Use crisp fried mushrooms and vegetable stock for a meat-free adaptation.

Can I prepare Puerto Rican Mofongo ahead?

Prepare the measured ingredients for Puerto Rican Mofongo one day ahead. For Puerto Rican Mofongo, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Puerto Rican Mofongo on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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