El Fogón de Frakie

Mofongo is one of my favorite Puerto Rican dishes. It’s a true staple in our home—every time my family or I buy plantains, you can bet someone is making Mofongo, Tostones, or Arañitas (if they aren’t yellow yet!). It’s best enjoyed with a side of mayoketchup or my grandma’s sauce.

 

• 1 or 2 Plantain (depends on how many people are eating)
• garlic (minced or clove)
• Olive Oil
• Pilón
• chicharrón (pork skin)
• Salt
• 1 tbsp of butter

 

Choose Your Filling:

 

• Beef
• Pork
• chicken
• seafood ( any kind)

 

Methods:

• Peel the plantains (1 per person) and cut them into thick rounds (about 1-inch slices).
• Heat the oil in a frying pan over medium heat. Fry the plantain pieces until they are golden yellow and tender, but not crispy or brown.
• In the pilón, add your garlic (crushed or minced) and a pinch of salt. Crush them together first, then pour in the olive oil and butter to create a paste.
• Smash it: Once the plantains are golden, take them out of the oil and put them directly into the pilón. Start smashing them into the garlic mixture. Add the chicharrón and continue to mash until well combined.
• Form the ball: Use your hands (lightly salted) to shape the mixture into a firm ball. You can also use a small bowl or the pilón itself to shape it.
• Add the filling: Now you can top it or fill it with your choice of meat or seafood, just make sure your filling is cooked and hot!