Puerto Rican Mofongo Relleno (Paleo, AIP)
Mofongo is one of my all-time favorite dishes. I learned to make it from my Puerto Rican mother-in-law and this is her authentic family recipe. The best part is it is naturally AIP and Paleo, woohoo!
Ingredients
- 3 green plantains (must be totally GREEN)
- 3 clovesgarlic
- 1/2 cupcrushed chicharrones or pork rinds (fresh from a Latin market or deli is best; can substitute cooked crispy bacon or mix bacon and pork rinds)
- 2-4 TBolive oil (adjusted to taste)
- 1/2 to 1 TBcoarse unrefined salt (adjust depending on how salty your chicharrones, pork rinds, or bacon is)
- 4+ TBfat for frying plantains (lard or other animal fat preferred, coconut oil not recommended)
- 1 tspdried oregano (optional)
- 1 poundshredded cooked meat of choice, warmed (optional, for mofongo relleno; leftover roasted beef, pork, or chicken, or meat filling from pasteles, vaca frita, or lechon asado)
Instructions
- 1
Peel the green plantains by cutting off both tips and slicing lengthwise down the peel in 2 or 3 places. Lift off the peel with your fingers and use a knife to clean up any spots where the peel won't come off.
- 2
Slice the peeled plantains into discs about 3/4 to 1 inch wide.
- 3
Add about 4 TB of fat for frying (lard preferred) to a frying pan and heat over medium for 2 minutes or until hot.
02:00 - 4
Carefully add the plantain slices to the hot oil and cook about 3-4 minutes per side, until the discs are a darker golden color but not browned. Add more fat if the plantains soak up too much.
04:00 - 5
While the plantains fry, crush the chicharrones, pork rinds, or crispy bacon into small crumbles and add to a large mixing bowl.
- 6
Peel the garlic and either press it or finely mince it, then add to the bowl.
- 7
Add the salt to the bowl, starting with 1/2 TB and tasting the dough to see if more is needed.
- 8
If using pre-cooked shredded meat, heat it now so it is warm when it is time to stuff the mofongo.
- 9
Remove the fried plantain slices from the pan and add them to the mixing bowl. Mash the plantains and further crush the chicharrones with a potato masher.
- 10
Add sufficient fat to the dough by first pouring in any remaining lard from the frying pan, then adding olive oil 1 TB at a time if more is needed. Mash and mix until well combined. The dough should hold together when rolled into balls; if it crumbles, it needs more fat.
- 11
For a side dish, roll the dough into balls about the size of golf balls and serve.
- 12
For mofongo relleno, lightly oil the inside of a wide-bottomed glass, small bowl, ramekin, or mortar and pestle. Press a portion of dough firmly into a bowl shape with a hollow middle.
- 13
Stuff the hollow with the warm shredded meat.
- 14
Place the vessel over a plate and quickly flip it to release the mofongo. Tap the top and sides to help it out, using a butter knife on the edges if needed.
- 15
Serve any leftover meat around the mofongo and garnish with cilantro.
Notes
Best served FRESH and does not reheat well. Scale the recipe down if you won't eat it all in one sitting. The dough can be split into 2 portions for two servings or 3 or 4 smaller servings.
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