Season 07 - Lunch / S07L12
Mofongo with Chicharrón and Garlic Sauce
Story
There was a sacred rhythm to Don Luis’s mofongo prep: the gentle *plop* of green plantains into the fryer, the *crunch* of chicharrón ready on the side, and the deep aroma of garlic sizzling in olive oil. He always said mofongo was a dish of pride, strength, and community. He’d mash the fried plantains with pork cracklings and pour warm garlic sauce over the top like a blessing. *“Esto no es solo comida,”* he’d say, pounding the pilón with purpose, *“esto es herencia.”* Prep & Cook Time, Calories, and Cost
Ingredients
- For the Mofongo
- 4 green plantains, peeled and cut into chunks 🍌
- 1 1/2 cups chicharrón (fried pork rinds or pork belly) 🐖
- 4 garlic cloves, minced 🧄
- 0.25 cup olive oil or pork drippings
- Salt to taste
- Optional: chicken broth (to soften mash)
- For the Garlic Sauce
- 0.25 cup olive oil
- 3 cloves garlic, finely minced
- Pinch of salt
- 1 tbsp butter (optional, for richness)
Instructions
- 1Prepare the Plantains:
- 2Fry plantain chunks in oil until golden and tender (about 6–8 minutes). Drain.
- 3Mash the Mofongo:
- 4In a pilón or large bowl, mash fried plantains with chicharrón, garlic, and a drizzle of olive oil.
- 5Add a spoon of broth as needed for softness. Mash to desired consistency—some like it chunky, others smoother.
- 6Make the Garlic Sauce:
- 7In a small saucepan, heat olive oil and garlic until fragrant (do not burn).
- 8Stir in butter and a pinch of salt. Remove from heat.
- 9Assemble the Dish:
- 10Shape mofongo into balls or serve in a mound.
- 11Drizzle with warm garlic sauce and garnish with extra chicharrón on top.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
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