Tití Me Preguntó... for the Mofongo Recipe
- Jermaine Antonio Gill
- Feb 8
- 2 min read
Mofongo is one of those dishes that feels celebratory without trying too hard. Crispy on the outside, soft and garlicky on the inside, and full of flavor, it’s the kind of food that shows up when people are gathering. With the Super Bowl happening today, or what I like to call the Bad Bunny concert, this felt like the perfect time to make it. 🇵🇷🐰🏈
This batch was extra special because I had promised my neighbors across the street some mofongo the next time I made it. A promise is a promise, so they got some too. Food has a way of turning neighbors into friends, and this dish does exactly that. 😀
What Is Mofongo?
Mofongo is a classic Puerto Rican dish made from fried green plantains mashed with garlic, olive oil, and pork skins. Traditionally shaped into a mound or ball, it’s often served with a sauce on top or alongside protein. Every household has their own version, and this is how I make mine. 😋
Ingredients:
Mofongo
4 to 5 cups canola oil, for frying
6 cloves garlic, or to taste
6 tablespoons olive oil
1/4 cup crushed fried pork skins
4 green plantains, peeled and sliced into 1/2-inch rounds
Salt, to taste
Cilantro, for garnish
Sauce
4 tablespoons olive oil
1 small green bell pepper, finely chopped
1/2 onion, finely chopped
1 can tomato sauce
Salt, to taste
Directions:
Step 1
Heat the canola oil in a deep fryer or large saucepan to 350°F (175°C).
Mash the garlic with the olive oil using a mortar and pestle. Transfer the garlic mixture to a large bowl and combine with the crushed pork skins. Set aside.
Step 2
Fry the plantain rounds until golden and crispy but not browned, about 15 minutes. Remove from the oil and immediately transfer the hot plantains into the bowl with the garlic mixture.
Toss to coat, then mash with the pestle until smooth. Season with salt to taste.
To make the sauce, combine the olive oil, green bell pepper, onion, tomato sauce, and salt in a saucepan. Sauté on low heat for about 8 minutes, stirring occasionally.
Step 3
Roll the mashed plantain mixture into two large balls or several smaller ones. Top with sauce, garnish with cilantro, and serve warm.
Tips for Serving
Mofongo is best enjoyed fresh while still warm.
You can serve it on its own or pair it with shrimp, chicken, or steak.
Adjust the garlic and salt levels to your taste. This dish should be bold and savory.
Made for Sharing
This is the kind of recipe that’s meant to leave your kitchen and land on someone else’s table. Whether you’re feeding neighbors, hosting friends for game day, or just cooking for yourself, mofongo always feels like a moment.
From the kitchen to the closing table, this is JoMaine’s Kitchen. I’m JoMaine, a realtor. If you’re buying or selling, let’s connect.
Comments