When I make Puerto Rican food, I like to serve it with mofongo. Mofongo is a mash of fried green (unripe) plantains, garlic and chicharrons. We tried various versions and settled on a simple “bifongo”, which is made with green and ripe plantains.
Usually I make mofongo from scratch, using green and ripe plantains, cutting them, frying and mashing them. I wanted to make mofongo to go with the Ropa Vieja I had planned, but I COULD NOT find green plantains ANYWHERE in the city. And by anywhere, I mean I checked two stores then gave up. So, I just grabbed some tostones (double fried flattened green plantains) and maduros (baked sweet plantains) from the freezer section, baked them to warm them up, mashed them with garlic paste and garlic salt, and voilà! Turned out pretty darn good and I saved a lot of room in my stomach by not eating the plantains as I fried them….
Mofongo is traditionally made in a pilón, which is a large wooden mortar and pestle. A plastic bowl and potato will work just as well.
- Prepared tostones from the freezer section
- Prepared maduros from the freezer section
- Garlic paste
- Garlic salt
- Bake tostones and maduros according to the directions on the box.
- Add tostones and maduros to whatever you’re mashing them in. You want about 2-3 parts tostones to 1 part maduros. This will leave you with extra maduros to enjoy with your meal!
- Add garlic paste and garlic salt to taste.
- Mash everything together.
- Use a measuring cup or small bowl to form in to domes.