This is a traditional Puerto Rican dish made with green plantains, can be served as a side dish or as the main course.
Heat a pot of vegetable oil (about 1 to 1.5" deep) to 350 degrees F. While oil is heating, place bacon on baking sheet and place in preheated oven to 400 degrees F. Cook bacon until crisp, about 8-12 minutes. Take plantains and cut off tops and bottoms, then run your knife down the length of the plantain just enough to cut through the skin, but not the flesh. Take your finger and run it along the slit and remove the peel. Please not that plantains are a little harder to peel than are bananas. Make sure to remove all of the peel.
Cut plantains into 3/4" pieces. Place plantain pieces into hot oil, being careful not to splash hot oil. Do not overload oil, fry plantains in batches, doing about one plantain at a time. Fry plantains until golden brown and they start to float to the surface. Remove from oil to paper towels to drain.
Place plantains in food processor, again do in batches if necessary. If you have a large food processor, you may do this in one batch, otherwise do small batches. Place garlic, salt and margarine into food processor. Crumble bacon and place in food processor. Pulse until mixture starts to form a ball in food processor. Make sure everything is well mixed, pulsing until well mixed.
You may serve this as a side dish to pork chops, chicken of even fish and seafood. You may also serve is a small bowl with a little chicken stock.
For this recipe, use margarine instead of butter. Using butter will give you a drier mofongo, and dry mofongo is not very good. Your mofongo should be moist, but not overly moist. You should be able to mold the mofongo and it should hold its shape.
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 600 | ||
Calories from Fat: 270 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30g | 40 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 393.9mg | 14 % | |
Potassium 1402.2mg | 37 % | |
Total Carbohydrate 87.6g | 26 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 81g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 600
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