The plantain. Beloved by so many countries! And not the least of these, Puerto Rico.
Mofongo (pronounce moe-phone-go) refers to a garlicy mashed plantain ball containing chicharrones, or fried pork rinds. (Bacon is an acceptable substitute.) What you choose to do with it after that offers creativity. Most often it is served with a sauce or broth, and this commonly involves their favorite relish, sofrito.
It doesn’t have to be a breakfast dish with eggs, as made here. It can be served with meat, such as pork or chicken, which is sometimes stuffed inside the ball, and I have seen many recipes topped with shrimp.
As for the Sofrito, the most traditional Puerto Rican way is to add the fresh, pungent herb recao (culantro), and any number of sweet chili peppers (aji dulce,) which then is called ‘racaito.’ For an easy American Market style you can simply use extra cilantro and red bell peppers.
Mofongo with Sofrito and Eggs Breakfast
By: Semiserious Chefs
Serves: 4-6
Ingredients:
- 2 green plantains; peeled
- salted water for boiling; 2 cups reserved
- 1/2 pound of chicharrones (fried pork rinds)
- OR chopped fried bacon
- 8 large garlic cloves; finely minced and lightly sauteed in 2 T olive oil
- Divide in half and reserve
- 1 medium yellow onion; finely minced
- 4 vine tomatoes; finely minced
- 1 cup fine minced red bell pepper
- 2 additional Tablespoons olive oil
- 6 cups broth of choice
- 1/2 t salt and pepper each, to taste
- 1 bundle cilantro; chopped, some reserved for garnish
- 4-6 eggs
Directions:
- Chop the plantain into 8ths and boil for 30 minutes in salted water.
- Meanwhile, use the olive oil to saute the 8 minced garlic cloves, in a large skillet. Pull half of it aside for later.
- Add and minced onion to the garlic in the large pan, over medium-low for 2-3 minutes. Then add the tomatoes, bell peppers, broth, salt, and pepper, and simmer for 20 minutes. Throw in the chopped cilantro for the last 5 minutes of this.
- Mean while, when the plantains are finished boiling mash them, along with 2 cups of the boiling water and the reserved fried garlic cloves. Next add the chicharrones. Crush and mash everything together. Using your hand to kneed and blend works best. Add more water as needed. Add salt and pepper as desired.*
- Last, fry one egg for each plate.
- To serve, plate each dish with a large round mound of the plantain mixture, pour over a generous helping of the sofrito broth, and top with a fried egg. Garnish with fresh cilantro.
*NOTE: I am inclined to find pork rinds rather boring, and this dish, as-is, has no spice. Using the spicy chicharrones or a little bit of chopped chili pepper is a great way to spruce up the Manfongo.
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