{"id":4500,"date":"2018-04-13T20:39:00","date_gmt":"2018-04-13T20:39:00","guid":{"rendered":"https:\/\/deaixa.net\/main\/?p=4500"},"modified":"2024-08-07T22:13:49","modified_gmt":"2024-08-07T22:13:49","slug":"mofongo","status":"publish","type":"post","link":"https:\/\/www.deaixa.com\/recetas\/2018\/04\/mofongo\/","title":{"rendered":"Mofongo"},"content":{"rendered":"<p>By\u00a0<a href=\"https:\/\/cooking.nytimes.com\/search?q=Von+Diaz&amp;action=click&amp;module=byline&amp;region=recipe%20page\" target=\"_blank\" rel=\"noopener\">Von Diaz<\/a><\/p>\n<header>\n<div class=\"recipe-subhead\">\n<ul class=\"recipe-time-yield\">\n<li class=\"recipe-yield-container\"><span class=\"recipe-yield-time-label recipe-yield\">YIELD<\/span><span class=\"recipe-yield-value\">4 servings<\/span><\/li>\n<li><span class=\"recipe-yield-time-label recipe-time\">TIME<\/span><span class=\"recipe-yield-value\">30 minutes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/header>\n<div class=\"recipe-intro\">\n<div class=\"media-container \">\n<p class=\"image-credit\">Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.<br \/>\nPrint this recipe: <a href=\"https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/Mofongo-Recipe-NYT-Cooking.pdf\">Mofongo Recipe &#8211; NYT Cooking<\/a><\/p>\n<\/div>\n<div class=\"recipe-topnote-metadata\">\n<div class=\"topnote\">\n<p>Easily the most popular classic Puerto Rican dish, mofongo is flavorful, satisfying and layered with history. The ingredients and process reference the island\u2019s Indigenous and African roots alongside Spanish flavors. While this preparation uses chicharr\u00f3n or pork cracklings, you can easily make it vegan by omitting the pork and adding a little extra garlic and olive oil. The trick to great mofongo is to work quickly: Heat your garlic and olive oil mojo while your plantains are frying, and smash everything together as soon as they\u2019re done. You can stuff mofongo with seafood or roast pork, if you like, and serve it with guiso, a flavorful, sofrito-scented tomato sauce, or even use it to stuff a Thanksgiving turkey. The included recipe for guiso is optional but recommended, as it adds dimension and moisture, particularly for a vegan preparation.<\/p>\n<p class=\"related-article\"><span class=\"label\">Featured in:\u00a0<\/span><a href=\"https:\/\/www.nytimes.com\/2020\/10\/26\/dining\/puerto-rican-food.html\" target=\"_blank\" rel=\"noopener\">Finding Strength In Sofrito In Puerto Rico<\/a>.<\/p>\n<section class=\"recipe-ingredients-wrap\">\n<h3 class=\"recipe-instructions-heading\">INGREDIENTS<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4504\" src=\"https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/mofongo-ingrediets.jpeg\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/mofongo-ingrediets.jpeg 1024w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/mofongo-ingrediets-300x200.jpeg 300w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/mofongo-ingrediets-768x512.jpeg 768w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/mofongo-ingrediets-90x60.jpeg 90w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/mofongo-ingrediets-420x280.jpeg 420w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<h4 class=\"part-name\">FOR THE GUISO (OPTIONAL):<\/h4>\n<ul class=\"recipe-ingredients\">\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">teaspoon olive oil<\/span><\/li>\n<li><span class=\"quantity\">2<\/span>\u00a0<span class=\"ingredient-name\">tablespoons fresh sofrito (see\u00a0<a href=\"https:\/\/cooking.nytimes.com\/recipes\/1021438-arroz-con-pollo\">Arroz con Pollo<\/a>\u00a0recipe for instructions)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">cup tomato sauce (basic canned tomato sauce is fine)<\/span><\/li>\n<\/ul>\n<h4 class=\"part-name\">FOR THE MOFONGO:<\/h4>\n<ul class=\"recipe-ingredients\">\n<li><span class=\"quantity\">4 to 6<\/span>\u00a0<span class=\"ingredient-name\">cups vegetable oil<\/span><\/li>\n<li><span class=\"quantity\">3 to 5<\/span>\u00a0<span class=\"ingredient-name\">large garlic cloves<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">teaspoon kosher salt, plus more to taste<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span>\u00a0<span class=\"ingredient-name\">cup olive oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">tablespoon fresh lime juice, plus more to taste<\/span><\/li>\n<li><span class=\"quantity\">3<\/span>\u00a0<span class=\"ingredient-name\">green plantains (see Note)<\/span><\/li>\n<li><span class=\"quantity\">1 \u00bd<\/span>\u00a0<span class=\"ingredient-name\">cups chicharr\u00f3n or pork cracklings, plus more for garnish (optional)<\/span><\/li>\n<li>\u00a0<span class=\"ingredient-name\">Lime wedges and cilantro, for garnish (optional)<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"recipe-steps-wrap\">\n<h3 class=\"recipe-instructions-heading\">PREPARATION<\/h3>\n<ol class=\"recipe-steps\">\n<li>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 saut\u00e9 for 3 to 5 minutes until liquid is evaporated.<br \/>\n.<\/li>\n<li>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.<br \/>\n.<\/li>\n<li>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.<br \/>\n.<\/li>\n<li>Meanwhile, crush garlic and 1 teaspoon salt in a pil\u00f3n or large mortar and pestle until a wet paste forms.<br \/>\n.<\/li>\n<li>In a separate, small saucepan, heat 1\/4 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\u2019ll sizzle, and the garlic may turn light green. Add lime juice to complete the mojo.<br \/>\n.<\/li>\n<li>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 1 1\/2-inch rounds. (Be careful: Plantain skins will stain your hands and clothing.)<br \/>\n.<\/li>\n<li>Once the vegetable oil is simmering somewhere between 350 and 375 degrees \u2014 you can test by adding a small piece of plantain; it will sizzle when the oil is hot enough \u2014 add plantains in 2 or 3 batches,\u00a0taking 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\u2019ll be hard and dry. Use a slotted spoon or mesh strainer to transfer plantains to a towel-lined bowl.<br \/>\n.<\/li>\n<li>If you have a large enough pil\u00f3n, add fried plantains and chicharr\u00f3n, if using, until pil\u00f3n 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.<br \/>\n.<\/li>\n<li>If you don\u2019t have a pil\u00f3n, combine plantains, chicharr\u00f3n 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.<br \/>\n.<\/li>\n<li>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.<br \/>\n.<\/li>\n<li>Serve immediately, garnished with extra chicharr\u00f3n, lime wedges and cilantro, if you like. Spoon over guiso as desired.<\/li>\n<\/ol>\n<h4 class=\"recipe-notes-header\">Tip<\/h4>\n<ul class=\"recipe-notes\">\n<li><span class=\"recipe-note-description\">Choose plantains that are as green as possible. Yellow plantains will taste and behave dramatically differently. If you\u2019re adventurous, try a sweet and savory mofongo by combining the two.<\/span><\/li>\n<\/ul>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>By\u00a0Von Diaz YIELD4 servings TIME30 minutes Christopher Simpson for The &hellip; <\/p>\n","protected":false},"author":2,"featured_media":4501,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[37],"tags":[73,77],"class_list":["post-4500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-de-revistas","tag-puerto-rico","tag-vegetariana"],"_links":{"self":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4500","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/comments?post=4500"}],"version-history":[{"count":1,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4500\/revisions"}],"predecessor-version":[{"id":5727,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4500\/revisions\/5727"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media\/4501"}],"wp:attachment":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media?parent=4500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/categories?post=4500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/tags?post=4500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}