How To Make Mofongo. Mash the garlic with the olive oil in a mortar and pestle. The key is to pick plantains that are very green.
To peel a plantain cut both ends and make 2-3 scores on the skin lengthwise. Transfer the meat to a plate then repeat with the remaining chicken. Mix in some chicharrones if using.
It may sound complicated but this recipe is quite easy to make.
Mofongo is traditionally mashed in a mortar and pestle but you can use a potato masher if you dont have one. Boil the peeled plantains in salted water until soft. Plantains are picked green and fried then mashed with salt garlic broth and olive oil in a wooden pilon mortar and pestleThe goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have either pork cracklings chicharron or bits. Serve right out of the mortar or turn the mortar upside down on serving plate and bang lightly -you will get a nice mofongo dome.