#Adobo #recipes

Mofongo con Chicharrón

We partnered with Cheema's Travel and Spoon to highlight the fresh island fare of Puerto Rico via a virtual cooking event, including this mofongo recipe - pure comfort, especially with some pan-seared fish.

Feb 02, 2021

Guest post by Rani Cheema of Cheema's Travels!

Recently I teamed up with Spoon™ (https://thespoonexperience.com/), a Puerto Rico based culinary experiences company founded by wife & husband duo, Paulina Salach and Gustavo Antonetti. Spoon™ focuses on off the beaten path culinary experiences, built and led by “culinary misfits”. I’ve been stalking them for a few years and finally reached out. They were so excited to work together and introduce their resident chef, Chef Nivia (https://www.instagram.com/cooking_with_nivia/) and her family’s sustainable farm in Juncos, Puerto Rico with beautiful views of El Yunque National Forest, to my travelers.

With the golden hour sunlight shining over Chef Nivia’s outdoor kitchen and the enchanting tropical garden we watched her cook pan seared fish seasoned with Loisa Orangic Adobo, a mojo isleño, which is a flavorful tomato based sauce with stuffed olives, and Mofongo con Chicharrón (your recipe here!). You could feel the magic of this experience and honestly… felt jealous that Paulina and Gustavo were going to benefit most from this cooking lesson by having to eat these dishes in such a romantic farm, up on a hill!

Mofongo con Chicharron

Rated 5.0 stars by 2 users

Servings

2

Adapted from 'Puerto Rican Cookery' by Carmen Aboy Valldejuli

Author:

Chef Nivia Villanueva

Ingredients

2 Green Plantains
Loisa Sal Marina (to taste)
1 tsp Loisa Organic Adobo
2 Garlic Cloves (roasting optional)
1/2 Cup Chicharrón** broken into small pieces **For Vegan option, use vegetable broth or vegan butter, skip pork rind
Vegetable oil for deep frying

Directions

Heat frying oil on medium heat to (350°F).
Peel and slice plantains in six, 1" pieces each.
Fry plantain pieces in two batches for about 10 minutes or until tender but not browned.
Remove from oil and drain on paper towel, sprinkle with salt and keep warm.
In a pilón or mortar, grind one or two pinches of salt, Loisa Adobo and one garlic clove until you reach a paste consistency
Add a tablespoon of butter or broth. Add 3 pieces of plantains and a couple of pieces of chicharrón. Pound with the pestle, incorporating all the ingredients.
Add 3 more pieces of plantain and pound to a mash incorporating all other ingredients. Once the mixture is smooth, with the aid of a spoon or spatula remove the mofongo and shape into a ball with your hands or mold.
Keep warm and serve as a side or stuffed with a protein in a criolla or mojo isleño sauce!