Mofongo: A Puerto Rican Treasure

Mofongo

The one dish Puerto Ricans will make, order, and recognize any were in the world. Mofongo is Puerto Rico in a plate. The versatility of mofongo makes it the main character stuffed with beef, pork or shrimp. Mofongo can also hold a brilliant supporting role to soups, fried pork chunks, stews, and when formed into small balls it can be served as an appetizer.

A variety of dipping sauces and 'caldos' make Mofongos a hearty, and delicious way to eat platanos, also consider in Puerto Rico as our land's gold.

There is traditional way to make mofongo, and that is fried. However, as another way to keep it more "wholesome", is boiling the plantains and then setting to crisp in the oven once they are formed.

Check out this video from the Orange County Library vault. for instructions on how to make Mofongo.

Mofongo Ingredients

• 3-4 green plantains

• 1 cup of avocado or grapeseed oil for frying (if air frying spray it with avocado oil)

• 4 garlic cloves

• 4 tablespoons of olive oil

• 1 teaspoon of ghee or unsalted butter (optional)

• ¼ cup crunchy pork or salmon skins

• 1 tbsp. Adobo' Zon Original

salt & pepper to taste

Sauce Ingredients

Mayo/Ketchup

• 1 tablespoon parsley

• 1 teaspoon fresh garlic

• 2 tablespoons mayo

• 2 tablespoons ketchup

Garden Ranch

• 1 tablespoon cilantro

• 1 teaspoon fresh garlic

• 1 cup of ranch dressing

Order Adobo' Zon