Mofongo is a traditional Puerto Rican dish made from fried green plantains mashed with garlic and chicharrones (pork cracklings). This recipe pairs mofongo with Beef a la Criolla—a savory beef stew cooked in a rich tomato-based sauce infused with peppers and spices. The combination offers a hearty and flavorful meal that showcases the essence of Puerto Rican cuisine.
Ingredients
For the Mofongo:
• 🍌 3 green plantains, peeled and cut into 1-inch slices
• 🧄 4 cloves garlic, minced
• 🥓 ½ cup chicharrones (pork cracklings), crushed
• 🧂 Salt, to taste
• 🫒 Vegetable oil, for frying
For the Beef a la Criolla:
• 🥩 1 lb (450g) beef stew meat, cut into bite-sized pieces
• 🧅 1 medium onion, diced
• 🌶️ 1 green bell pepper, diced
• 🧄 3 cloves garlic, minced
• 🍅 1 can (15 oz) diced tomatoes
• 🥄 2 tablespoons tomato paste
• 🥄 1 teaspoon ground cumin
• 🥄 1 teaspoon dried oregano
• 🥄 1 bay leaf
• 🥄 1 cup beef broth
• 🫒 2 tablespoons vegetable oil
• 🧂 Salt and black pepper, to taste
• 🌿 Fresh cilantro, chopped (for garnish)
Equipment
• Large skillet or frying pan
• Dutch oven or heavy-bottomed pot
• Mortar and pestle or a sturdy bowl and masher
• Knife and cutting board
• Paper towels
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Calories & Macros (per serving)
• Calories: 600
• Protein: 35g
• Carbohydrates: 50g
• Fat: 30g
Instructions
1. Prepare the Beef a la Criolla
o Season the beef pieces with salt and black pepper.
o In a Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat.
o Add the beef and brown on all sides. Remove and set aside.
o In the same pot, add the diced onion and green bell pepper. Sauté until softened, about 5 minutes.
o Add the minced garlic and cook for an additional minute.
o Stir in the diced tomatoes, tomato paste, ground cumin, dried oregano, bay leaf, and beef broth.
o Return the browned beef to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender.
o Adjust seasoning with salt and black pepper as needed.
2. Prepare the Mofongo
o While the beef is simmering, heat vegetable oil in a large skillet or frying pan over medium heat.
o Fry the plantain slices in batches until golden brown and tender, about 4–5 minutes per side.
o Remove and drain on paper towels.
o In a mortar and pestle (or a sturdy bowl with a masher), combine the fried plantains, minced garlic, crushed chicharrones, and a pinch of salt.
o Mash the mixture until well combined and slightly chunky.
o Shape the mofongo into individual serving portions or place in a serving bowl.
3. Serve
o Spoon the Beef a la Criolla over or alongside the mofongo.
o Garnish with chopped fresh cilantro.
o Serve hot.
Cooking and Serving Tips
• Plantain Selection: Ensure the plantains are green and firm for the best texture in mofongo.
• Chicharrones Substitute: If unavailable, you can use crispy bacon pieces as an alternative.
• Serving Suggestions: Pair with a side salad or steamed vegetables to balance the richness of the dish.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Enjoy this hearty and flavorful Puerto Rican classic!