Print Recipe

Mofongo (Puerto Rico)




  1. Peel plantains by slicing off the ends and cutting 3 or 4 lengthwise slits through the peel. Soak in cold water for 10 minutes, and pull of the skin in strips. Cut crosswise into 1/2-inch slices, cutting at an angle so the slices have an oval shape.
  2. Sauté in vegetable oil until softened but not browned. Set aside on paper towels to drain and cool.
  3. Mince or press garlic; add to olive oil and mix well.
  4. Process cooled plantains in a food processor until barely smooth (this is traditionally done with a mortar and pestle).
  5. Break chicharrones into bite-size pieces.
  6. In a bowl, mix plantains, chicharrones, garlic and oil. Taste for seasoning and add salt if necessary (chicharrones may make dish salty enough).
  7. Form into egg-size balls with your hands.
  8. Serve warm, dusted with cilantro.

Makes about 20 balls.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.