Learn how to make authentic mofongo-moist, tender mashed plantains loaded with garlic flavor. Enjoy it as a classic side or as the foundation for your favorite Puerto Rican stews and toppings!

Traditional Puerto Rican mofongo is made with green, unripe plantains. It's savory and garlicky, seasoned with crispy bits of salty chicharrón.

It can be served as a side dish to any meal such as pernil or pollo guisado. It's often served with a cup of chicken or creole broth on the side.

It can also be used as the base for a main dish. Think of it like a substitute for rice, and top it with a stew such as camarones guisados or habichuelas guisadas.

Did you know? Mofongo is typically made with green plantains, but there are also mofongos made with potatoes, yuca, sweet plantains, pana (breadfruit), or a mixture of vegetables.

Ingredients and substitutes

• Plantains - these need to be completely green, not turning yellow.
• Chicharrón - you can find this in nearly every grocery store near the chip aisle. I like to buy it fresh from my Hispanic market when I can. You can also use crispy fried bacon or salt pork.
• Garlic - there is no substitute for garlic, but you can also season your mofongo with sofrito, chopped cilantro and/or adobo seasoning.
• Oil - you'll need a little extra virgin olive oil to help mash the garlic, plus a few cups of vegetable oil for frying the plantains. This can be avocado, corn, canola oil, or any other high heat oil.
• Pilón - a wooden mortar and pestle. If you don't have one, you can mash the ingredients by hand, with the bottom of a cup, a garlic press, a potato masher, etc.

How to make mofongo

Slice the ends off the plantains. Run a paring knife down the length creating a shallow incision. Pry open skin to peel. Slice the plantains and soak in salted water.

IMPORTANT: dry off with paper towels before frying or you'll create an "explosion."

Fry the plantains until softened and lightly golden, about 10 minutes or so. Drain excess grease on paper towels.

The garlic should be mashed in the pilón by itself since it's the hardest to break down. The olive oil and a pinch of salt help to make a paste.

Then you mash the plantains and chicharrón and mix everything together.

Usually, the mofongo is shaped into balls, or pressed into a small bowl to create a round shape.

Mofongo can be any size you like - a small side serving or a large main dish.

This recipe is easy to scale up or down. Plan on ½-1 plantain per person.

Soaking the plantains

To soak or not to soak? What does soaking in water before frying do?

Soaking the plantains keeps them from oxidizing (turning brown) after they've been peeled.

It helps to remove the sticky sap and excess starch.

It infuses the plantain with moisture so it's crisper on the outside and fluffy within.

Green plantains tend to be a dry fruit, which is why mofongo is often served with a broth.

Many home cooks don't soak their plátanos before frying and their mofongo, tostones, etc and they come out fantastic. But if you want to ensure the best results, try soaking and see if you notice a difference.

Note: the recipe below is a basic recipe that can be used as a starting point. Taste as you cook and decide if you want more salt, less garlic, etc.