Chex Mix
Lidey Heuck
248 ratings with an average rating of 4 out of 5 stars
248
1 hour, plus cooling
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Prepare the guiso, if using: Heat olive oil in a small saucepan over medium heat for 1 to 2 minutes, until simmering. Add sofrito, reduce heat to medium-low and sauté for 3 to 5 minutes until liquid is evaporated.
Pour in tomato sauce, partially cover with a lid, and simmer over low for 7 to 10 minutes. Sauce will thicken and darken in color.
While sauce simmers, prepare the mofongo: Pour vegetable oil into a medium saucepan until it reaches a 3-inch depth, then heat over medium-high.
Meanwhile, crush garlic and 1 teaspoon salt in a pilón or large mortar and pestle until a wet paste forms.
In a separate, small saucepan, heat ¼ cup olive oil over medium until just simmering, about 5 minutes. Slowly pour this hot oil on top of the garlic, carefully stirring to incorporate. It’ll sizzle, and the garlic may turn light green. Add lime juice to complete the mojo.
Peel plantains by cutting off both ends, then make three lengthwise slices through the skin. Carefully pull up the peel and remove it, starting at one of the corners with the edge of your fingernail or the tip of your knife if tough, then cut the plantains into 1½-inch rounds. (Be careful: Plantain skins will stain your hands and clothing.)
Once the vegetable oil is simmering somewhere between 350 and 375 degrees — you can test by adding a small piece of plantain; it will sizzle when the oil is hot enough — add plantains in 2 or 3 batches, taking care not to crown the pot. Fry each batch for 6 to 9 minutes, stirring lightly a few times, until the plantains begin to brown. Be careful not to let them get too dark, or they’ll be hard and dry. Use a slotted spoon or mesh strainer to transfer plantains to a towel-lined bowl.
If you have a large enough pilón, add fried plantains and chicharrón, if using, until pilón is three-quarters full. Mash together, alternating pounding and grinding. Once mixture has condensed to about half its original size, add 1 heaping tablespoon of the prepared mojo (or to taste), and continue grinding and mashing until fully combined. The mixture will look like stuffing.
If you don’t have a pilón, combine plantains, chicharrón and mojo in a large wooden bowl. Using the bottom of a slender jar, such as an olive jar, mash together to incorporate, rotating the bowl after each mash. Pound, grind and mash until mofongo is blended.
Form the mashed mixture into 4 individual mofongos, each roughly the size of a baseball, or press into the bottom of a small rice bowl, then turn each onto a plate or into a larger bowl.
Serve immediately, garnished with extra chicharrón, lime wedges and cilantro, if you like. Spoon over guiso as desired.
Amazing recipe! I added a little more garlic and pretty much all the mojo! If you cut the plantains thinner than 1.5 inches they mash a lot easier :) 7 minutes of frying and they were perfect
So happy for a mofongo recipe! When I lived in the mountains of Puerto Rico, I learned to make it with an additional step. After forming the fried plantain/sofrito mash, we formed balls in the palms of out hands and refried them, mashing then slightly flat after turning. Thanks for the recipe.
You can add about a pound of shrimp to the Guiso and make it 4 tablespoons of sofrito per one cup of tomato sauce.
A very traditional way to serve mofongo is with chicken broth (mofongo con caldo), instead of the "guiso". Adding a bit of broth as you mash the plantains will keep the mofongo from drying out.
4-6 CUPS of vegetable oil?! Is that correct (or is it 4-6 tablespoons?)
This was a flop in our household. I'll stick to buying this at authentic PR restaurants because it turned out inedible.
A very traditional way to serve mofongo is with chicken broth (mofongo con caldo), instead of the "guiso". Adding a bit of broth as you mash the plantains will keep the mofongo from drying out.
Amazing recipe! I added a little more garlic and pretty much all the mojo! If you cut the plantains thinner than 1.5 inches they mash a lot easier :) 7 minutes of frying and they were perfect
So happy for a mofongo recipe! When I lived in the mountains of Puerto Rico, I learned to make it with an additional step. After forming the fried plantain/sofrito mash, we formed balls in the palms of out hands and refried them, mashing then slightly flat after turning. Thanks for the recipe.
You can add about a pound of shrimp to the Guiso and make it 4 tablespoons of sofrito per one cup of tomato sauce.
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