Paleo Puerto Rican Mofongo, A Fried Plantains Side © 2012 . All rights reserved.

Paleo Puerto Rican Mofongo, A Fried Plantains Side

This recipe for Paleo Puerto Rican Mofongo is a recipe that Angel learned from his dad. You’re probably wondering “What the heck is mofongo?” …I don’t blame you. Before I met Angel, I hadn’t heard of it, so I will share my knowledge. Mofongo is a fried plantain-based mash from Puerto Rico. It’s basically green plantains, fried, then mixed with spices and then smashed to all get out with a pestle and mortar (or pilón in Español). Then shaped into a dome that can sometimes be filled with meat. Oh, and did I mention that it’s awesome? Who needs potatoes when you can have this! I know, people fear what they don’t know, but I think the people who come to our site are above average, so…Try it. It’s delicious.

Paleo Puerto Rican Mofongo

3 Green Plantains*

1 Tbsp Paleo Adobo Seasoning

2 Garlic cloves

2 Tbsp Olive Oil + ½ Tbsp (to garnish)

2 Tbsp Chicken Broth

Coconut Oil

Coarse Sea Salt

Optional: ¼ cup Pork Rinds

*The plantains need to be very green. Not a little green, certainly not yellow and definitely not black. The riper they get (yellow – black) the sweeter they are and will not taste right. You want very very green plantains for this recipe.

Peel the skins off of the plantains. NOTE: this should be a little difficult; we use a knife to get started. Once all of the plantains are peeled and put in a bowl, cover them with cold water and add sea salt until the water is cloudy. Let the plantains sit in the water for at least 20 minutes. Sometimes, we’ll leave them overnight, but no longer than one day. When ready, drain the water and cut the plantains into 1-inch pieces.

Heat the coconut oil to high. Dry the plantains, then add them to the oil and fry them until they are a golden brown. Once golden brown, remove from oil and drain on a paper towel.

Heat the 1 Tbsp olive oil in a sauté pan over medium-high heat and add the minced garlic. Sauté the garlic for just one minute, stirring constantly, then transfer to a bowl or pestle and mortar. Add to the garlic: the remaining olive oil, pork rinds, chicken broth and plantains. These will be hard to mash, but it must be done. If you can’t mash them with a hand-masher, you may have to food process them.

This recipe can easily be made Vegan, just swap the chicken broth with vegetable broth!

Serves 4-6

This recipe is the perfect stuffing for our Paleo Oven-Roasted Turkey! Don’t forget to try our Paleo Pecan Pie for a sweet dessert.

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  1. By CrossFit 312 » Blog Archive » 11.25.12 November 25, 2012 at 1:04 am