Name: Mofongo Stuffing Recipe
Prep time: 25 min
Cook time: 1 h 55 min
Total time: 2 h 20 min
Yield: 12
Cuisine: Latin American
Ingredients: 6 green plantains; cold water; 2 cups canola oil; 10 garlics; 5 tbsp olive oil; 3 tbsp kosher salt; ½ cup Bacon; 1 bag chicharrónes; 20 oz longanisa; 4 cups white bread; 2½ cups chicken stock; 1 medium white onion; 3 Roma tomatoes; 1 bunch fresh cilantro; 1 Jalapeno; 4 cubanelles; 10 large cloves garlic

How To Make Mofongo Stuffing

This mofongo stuffing will surely give you a taste of Puerto Rico. It’s made with mashed fried plantains mixed with other yummy ingredients.

Preparation: 25 minutes

Cooking: 1 hour 55 minutes

Total: 2 hours 20 minutes

Serves:

Ingredients

6green plantains
cold water,for soaking
2cupscanola oil
10garlics,divided
5tbspolive oil
3tbspkosher salt,divided, plus more to taste
½cupbacon,chopped and grease reserved
1bagchicharrónes,divided
20ozlonganisa,casings removed, crumbled
4cupswhite bread,day old, torn, loosely packed
2½cupschicken stock
1medium white onion
3roma tomatoes,quartered
1bunchfresh cilantro,washed, end trimmed
1jalapeño,seeds and ribs removed, quartered
4cubanelles,seeds and ribs removed, quartered
10large garlic cloves,ends trimmed

Instructions

Trim both ends of the plantains. Cut a slit through the skin down the length of the plantains. Cut each plantain in half crosswise and place in a bowl of cold water. Set aside to soak for 30 minutes (this will make the plantains easier to peel).
While the plantains soak, make the sofrito: In the bowl of a food processor, combine the onion, tomatoes, cilantro, jalapeño, cubanelle peppers, and garlic. Pulse 15–20 times, until the vegetables are completely broken down and the sofrito has the consistency of chunky salsa. Set aside.
In a large, high-walled skillet, heat the canola oil over medium-high heat until it reaches 350˚F (180°C). Line a baking sheet with paper towels and set nearby.
After soaking, peel the plantains and cut into 1–1 ½-inch ( 2 ½ cm) pieces. Blot dry with paper towels.
Working in batches, fry the plantains in the hot oil for 7 minutes, until crisp and beginning to brown. Transfer the plantains to the prepared baking sheet to drain.
Working in batches, add 1–2 cloves of garlic, 1 tablespoon of olive oil, and about ½ teaspoon of salt to a large mortar. Using the pestle, mash the garlic until it breaks down into a paste. Add about 7–8 fried plantain pieces, then use the pestle to mash the plantains and combine with the garlic paste. Add about 1½ tablespoons of bacon, along with some of the reserved bacon grease, and mash into the plantains. 7. Add about ½ cup (15 G) of the chicharrones and break up until evenly distributed throughout the mofongo. Transfer the mofongo to a large bowl and repeat with remaining ingredients.
Preheat the oven to 375˚F (190°C).
Heat a medium skillet over medium-high heat. Add the longaniza sausage to the hot pan and cook until the fat has rendered and the sausage is browned, 8–10 minutes.
Add the cooked sausage, along with the rendered fat, sofrito, torn bread, and chicken stock to the bowl with the mofongo. Stir well to combine, making sure all of the bread is moistened.
Transfer the mofongo stuffing to a lightly greased 9×13-inch (22 x 33 cm) baking dish and cover with foil.
Bake the stuffing for 30 minutes.
Remove the stuffing from the oven and increase the oven temperature to 400°F (200°C).
Top the stuffing with the remaining chicharrones and bake, uncovered for another 20–25 minutes, until the top is golden brown and beginning to crisp.
Remove the stuffing from the oven and let cool for 15 minutes before serving.
Enjoy!