Puerto Rican Mofongo

Looking down onto a wooden mortar full of mofongo.

5 from 1 vote

Mofongo is a traditional Puerto Rican dish widely loved in the Caribbean. It consists of fried green plantains mashed together with garlic, salt, and often pork cracklings (chicharrones) or bacon.

Prep Time15

Cook Time20

Total Time35

Course: puerto rican christmas recipes, Puerto Rican Inspirations, Side Dish

Cuisine: Puerto Rican

Servings: servings

Calories: 724kcal

Author: Zoé Forestier

Equipment

pestle and mortar potato masher and bowl

Ingredients

3 plantains
3 garlic cloves
2 strips bacon or ½ cup pork rinds
1 cup frying oil enough to cover the plantains
salt to taste
pepper to taste

Instructions

Begin by crisping the bacon and setting it aside.
While crisping the bacon, peel the plantains and cut them into one-inch rounds. Place the rounds in salted water.
Once the bacon is crispy, drain the plantains and pat dry before frying.
Fry the plantains in batches until they are golden brown and slightly crispy on the outside but soft and tender. This creates the perfect texture when mashing.
While frying the plantains, start crushing the garlic in a pestle and mortar (pilón) with salt, pepper, and butter. I also add olive oil to the mortar, but that is optional.
Begin layering your ingredients to incorporate. Without removing the garlic, add some of the fried plantains.
Followed by the bacon or pork rinds.
And finally, the butter. Mash the ingredients and repeat until you have mashed all of the plantains.
Serve Immediately: Mofongo is best enjoyed fresh. If you need to make it ahead, keep it covered and warm until ready to serve, but avoid refrigerating it for too long, as the texture can change. Add melted butter and some chicken broth to revive it a bit if absolutely necessary.

Notes

Choose the Right Plantains: Green plantains are essential for traditional mofongo. They should be firm and green, not yellow or ripe, as they have the right texture and less sweetness. If sweet plantains are used, the flavor will differ, so be mindful of the balance of flavors.

Fry in batches to avoid overcrowding the pan, ensuring even cooking.

Don’t skimp on garlic—it’s an essential flavor element! Sauté the garlic in oil before mixing it into the plantains for a richer flavor.

Chicharrones or bacon bits add a savory crunch but don’t overdo it—just enough for flavor and texture. If using pork, be sure it's finely chopped or crushed.

Moisture and Binding: If the mofongo mixture feels too dry, add a little chicken or vegetable broth (or even a tiny amount of olive oil) to help bind the plantains together.

Avoid over-wetting—you want it firm enough to hold its shape when molded but not too dry.

Serve Immediately: Mofongo is best enjoyed fresh. If you need to make it ahead, keep it covered and warm until ready to serve, but avoid refrigerating it for too long, as the texture can change.

Nutrition