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Ingredients Edit

  • 3 Green plantains (per serving.) Peeled and cut in half.
  • 3 to 4 tablespoons of mojo (mojo can be found on the foundation page.)
  • 1 teaspoon of oregano.
  • salt and pepper to taste.
  • 1 can of crushed tomatoes.
  • 3 to 4 tablespoons of sofrito (sofrito can also be found on the foundation page.)
  • 3 tablespoons of olive oil.
  • 4 ounces of Chicharon (crushed)

Directions Edit

  1. Place olive oil and bring up to heat, in a pot big enough to hold the can of crushed tomatoes.
  2. Add sofrito and stir, when it starts to bubble add the can of tomatoes stir and lower heat.
  3. Add oregano and salt and pepper to taste. Simmer slowly for about 10 to 15 minutes then set aside.
  4. Place plantains in a large pot with cold salted water, be careful not to over salt about 1 teaspoon should be enough.
  5. Place pot on the stove and bring to a boil. Lower heat and cook until tender.
  6. Remove from heat and set aside.
  7. Place cooked plantains in a large mortar a piece at a time with a spoon of mojo and crush with the pestle. Add a piece of Chicharon and continue crushing.
  8. Continue this process until you have made on portion.
  9. Scoop out and shape into a ball and place on a plate. Pour some of the crushed tomato over the Mofongo and serve. #If you rather you can pour a little mojo instead of the tomato.

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