Mofongo Stuffing

Name: Mofongo Stuffing
Total time: 50 min
Yield: 6 servings
Ingredients: 1/4 cup olive oil; 1 medium onion, chopped; 4 garlic cloves, chopped; 1/4 cup chopped cubanelle peppers (about 1/2 pepper); 1/4 cup chopped ají dulce peppers (about 3 small peppers); 1 ají caballero pepper (or use 1 fresno chile); 12 ounces tomatoes, chopped (about 2 tomatoes); 1/2 cup chopped cilantro; 2 tablespoons butter; Vegetable oil, for frying; 4 green plantains, peeled and cut into 1-inch pieces (about 2 pounds); 1 ounce pork rinds

Recipe from Jose Enrique

Adapted by Jeff Gordinier

Updated Oct. 21, 2020

Mofongo Stuffing — Suzy Allman for The New York Times

Total Time: 50 minutes
Rating: 4(73)
Comments: Read comments

Mofongo, which in its most traditional form is a fried-and-mashed fusion of plantains, pork rinds, garlic and peppers, is essential Puerto Rican food. For this recipe we went to the chef Jose Enrique and asked for a mofongo for the Thanksgiving table, standing at the ready to soak up gravy and meet your turkey on the tip of a fork. —Jeff Gordinier

Featured in: The United States of Thanksgiving

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Ingredients

Yield:6 servings

¼cup olive oil
1medium onion, chopped
4garlic cloves, chopped
¼cup chopped cubanelle peppers (about ½ pepper)
¼cup chopped ají dulce peppers (about 3 small peppers)
1ají caballero pepper (or use 1 fresno chile)
12ounces tomatoes, chopped (about 2 tomatoes)
½cup chopped cilantro
2tablespoons butter
Vegetable oil, for frying
4green plantains, peeled and cut into 1-inch pieces (about 2 pounds)
1ounce pork rinds

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees. Heat olive oil in skillet over medium heat. Add onion, garlic, cubanelle, ají dulce and ají caballero peppers and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Step 2
Stir in tomatoes and cilantro and cook 1 minute. Add 1 cup water and the butter and let mixture simmer, stirring occasionally, 10 minutes. Carefully transfer mixture to a blender or food processor and purée until smooth.
Step 3
Fill a large heavy-bottom pot with about 1½ inches of vegetable oil and set over medium-high heat. Working in batches, deep-fry plantains until tender, about 3 minutes per batch; drain on a paper-towel-lined plate.
Step 4
Combine plantains, vegetable purée and pork rinds in a large bowl and mash with a potato masher until combined but still chunky. Transfer to a small baking dish and bake until top is just starting to brown, 10 to 15 minutes.

Ratings

4 out of 5

73 user ratings

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Comments

Downton ped5 years ago

I wish I had cut plantains thinner so that they became more tender. The mashing part was really difficult bc they were so stiff. So I covered the whole mixture with foil and baked it for an hour, then mashed again. I also doubled the sauce (including peppers) which im glad I did to prevent it from getting too dry and starchy.

Molly1 year ago

When the recipe calls for pork rinds, I’m unsure what it means…chicharrones in the bag or what?

jaylopez3 years ago

I haven't tried this particular recipe, but to the person who said it was hard to mash: a good mofongo tip is to smash plantain when its hot hot hot so it's easier. same with mashing tostones before frying a second time <3

Downton ped5 years ago

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