Mofongo - I needs a sauce

[Glorie]

everytime I go to a restaurant and order mofongo they serve it with a sauce to put over it. Anyone know how i can make a sauce like that when I make mofongo at home? it is almost like a beef stew caldo.

[rreyes1]

Hi Gloria..

of all the recipes that I seen on the net for Mofongo.. none of them are made with a sauce..
It just might be that they are just adding a little bit of stew to moisten it a bit..

This is my recipe for mofongo if you still want to try it..

Mofongo

3 Plantains -- very green
1/2 Pound Pork rinds -- ground *
3 Cloves of garlic
1 Tablespoon Olive oil
Veg. oil for frying

* note: packaged pork rinds can be used.

Peel the plantains and cut into 1-inch diagonal pieces. Place them in 4 cups of water with 1 tsp. of salt and let stand for 15 minutes.
Drain well.

Heat oil in a pan to 350~ and fry the plantains for about 15 minutes. Do not over-cook. Remove the plantains from the pan and place on paper towels to drain.

Place the garlic in a food processor and mince well.
Remove garlic from the processor and mix with the olive oil well.

If you have a large, wooden mortar and pestle; place 3 or 4 pieces of plantain in it and an equal amount of pork rind.
Mix well. Add a little bit of the garlic oil and mix well.
( If you don't have a mortar; improvise )

Take 3 Tablespoons of the mixture and with your hands form a ball with it. Repeat until you have used up all of the ingredients.
Serve hot!

Bobby

[GUICHITA]

HI GLORIE,
I HAVE A SUGGESTION FOR A SAUCE FOR YOUR MONFONGO:
TRY MAKING SHRIMPS WITH GARLIC SAUCE,
SHRIMPS, OLIVE OIL, FRESH GARLIC, ONIONS (OPTIONAL)
SALT TO TASTE OR `ADOBO`
SHRIMPS: I USED EITHER THE FROZEN OR FRESH ONES.
PLACE OLIVE OIL IN FRYING PAN, ADD FRESH GARLIC- MINCE OR
GROUND IN YOUR PILON. SEASON WITH ADOBO OR SPICES OF YOUR
LIKING.ADD A COUPLE OF SLICES ONIONS SIMMER BUT DO NOT BURN , ADD CLEAN SHRIMPS, SAUTE AT LOW,( ADD SOME BEER OR
COOKING WINE FOR SOME GREAT FLAVOR).
I SUGGEST MAKIN THE SAUCE FIRST, WHEN THE MONFONGO IS READY,
STILL IN THE PILON, MAKE LIKE A LITTLE POT WITH THE MACETA BY PUSHING DOWN, REMOVE FROM PILON GENTLY, UPSIDE DOWN
FILL THE MONFONGO WITH THE SHRIMP SAUCE....ENJOY!

GUICHITA

[lorenzo24]

I have been looking for a recipe to share with a new lady friend who is not from PR, but loves to cook. Thanks again!