Mofongo Puerto Rican Style

• Gluten free

• Meat

  • 4 slices Bacon, cooked and crumbled

• Produce

  • 4 cloves Garlic
  • 4 Plantains, large green

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 cups Canola oil
  • 1/4 cup Star extra virgin olive oil

Found on savvymujer.com

Ingredients

• 4 large green plantains
• 2 cups of canola oil (for frying)
• 2 cups chicken broth
• 4 cloves of garlic, peeled
• 4 slices of bacon, cooked and crumbled
• ¼ cup Star extra virgin olive oil
• ½ teaspoon kosher salt

Directions

• Peel the plantains and cut in rounds of about 1 inch.
• Fry the plantains in hot oil (or deep fry them.) It will take about 5-7 minutes to get them golden.
• Drain on paper towels.
• In a big bowl or mortar, you can crush the garlic cloves or for a more subtle flavor grate with a micro plane the garlic cloves.
• Add the plantains and bacon, olive oil and crush them. Mash or beat until it forms a “lumpy mash potato” consistency.
• Add chicken stock to moisten the mixture as needed.
• Use a small bowl to form and pack the mofongo.
• Serve and enjoy!