Experience an explosion of flavors with this unique Mofongo stuffing recipe. This Puerto Rican-inspired dish combines the rich tastes of plantains, longanisa sausage, and chicharrones to create a stuffing that is both savory and distinctive. Perfect for any festive feast or a family dinner, this recipe is sure to impress and captivate your taste buds.
Photos of Mofongo Stuffing Recipe
While most ingredients can be readily found in your local supermarket, there are a few that might require a visit to a specialty store. These include green plantains, which are a kind of banana that is commonly used in savory dishes; longanisa, a flavorful Filipino sausage; and chicharrones, which are crispy fried pork skins. Make sure to have these on your shopping list.
Ingredients for Mofongo Stuffing Recipe
Green plantains: These are unripe bananas that are commonly used in Latin American and Caribbean cuisines. They are starchy and not sweet, making them perfect for savory dishes.
Canola oil: A versatile oil that's good for frying, sautéing, and baking. It has a neutral flavor that won't overpower the other ingredients.
Garlic: Adds a robust, aromatic flavor to the dish.
Olive oil: Used for its rich, fruity flavor that enhances the taste of the other ingredients.
Bacon: Adds a smoky, savory flavor and rich texture.
Chicharrones: These are crispy fried pork skins. They add a crunchy texture and a deep, savory flavor.
Longanisa: This is a Filipino sausage made from pork. It's known for its rich, sweet and savory flavor.
White bread: Adds volume and helps to hold the stuffing together.
Chicken stock: Adds depth of flavor and moisture to the stuffing.
White onion: Adds a sweet, mild flavor.
Roma tomatoes: These tomatoes have a firm texture and sweet, tangy flavor.
Fresh cilantro: Brings a fresh, herbaceous note to the dish.
Jalapeno: Adds a bit of heat.
Cubanelles: These are sweet peppers that add a touch of mild spice and vibrant color.
Large cloves garlic: More garlic for a stronger flavor.
One reader, Janela Evans says:
This mofongo stuffing recipe is a game-changer! The combination of crispy plantains, savory bacon, and flavorful longaniza creates a mouthwatering dish that's perfect for any occasion. The blend of textures and flavors is simply irresistible. I highly recommend trying this recipe for a delicious and unique stuffing experience!
Essential Techniques for Mofongo Stuffing Recipe
How to make sofrito: Combine onion, tomatoes, cilantro, jalapeño, cubanelle peppers, and garlic in a food processor. Pulse until the vegetables are broken down and the mixture has a chunky salsa consistency.
How to fry plantains: Heat canola oil in a skillet to 350˚F (180°C). Fry the plantains in batches for 7 minutes until crisp and beginning to brown. Drain on a paper towel-lined baking sheet.
How to make mofongo: In a large mortar, mash garlic into a paste, then add fried plantain pieces and mash together. Add bacon, chicharrones, and mash until combined. Transfer to a bowl and repeat with remaining ingredients.
How to cook longaniza sausage: Heat a skillet over medium-high heat, add the longaniza sausage, and cook until the fat has rendered and the sausage is browned, about 8-10 minutes.
How to bake mofongo stuffing: Preheat the oven to 375˚F (190°C). Transfer the mofongo stuffing to a greased 9x13-inch (22 x 33 cm) baking dish, cover with foil, and bake for 30 minutes. Then, uncover, top with chicharrones, and bake for an additional 20-25 minutes until golden brown and beginning to crisp.
How to serve: Let the stuffing cool for 15 minutes before serving.
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.
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
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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).
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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.
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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.
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After soaking, peel the plantains and cut into 1–1 ½-inch ( 2 ½ cm) pieces. Blot dry with paper towels.
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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.
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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.
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Preheat the oven to 375˚F (190°C).
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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.
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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.
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Transfer the mofongo stuffing to a lightly greased 9×13-inch (22 x 33 cm) baking dish and cover with foil.
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Bake the stuffing for 30 minutes.
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Remove the stuffing from the oven and increase the oven temperature to 400°F (200°C).
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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.
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Remove the stuffing from the oven and let cool for 15 minutes before serving.
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Enjoy!
Nutrition
- Calories: 596.91kcal
- Fat: 45.37g
- Saturated Fat: 4.50g
- Trans Fat: 0.15g
- Monounsaturated Fat: 28.33g
- Polyunsaturated Fat: 11.57g
- Carbohydrates: 46.50g
- Fiber: 3.57g
- Sugar: 16.17g
- Protein: 6.30g
- Cholesterol: 4.61mg
- Sodium: 587.96mg
- Calcium: 72.24mg
- Potassium: 699.45mg
- Iron: 1.70mg
- Vitamin A: 69.51µg
- Vitamin C: 29.22mg
Crucial Technique Tip for Mofongo Stuffing Success
When making the mofongo stuffing, it's important to ensure that the plantains are properly soaked and dried before frying. This process helps to soften the plantains and makes them easier to mash. Additionally, when mashing the plantains, garlic, and bacon together, try to achieve a consistent texture for a smoother stuffing. Lastly, don't forget to moisten all the bread with the chicken stock in the mixture. This will help to create a moist and flavorful stuffing.
Time-Saving Tips for Making Mofongo Stuffing
Prep ahead: You can prepare the sofrito and fry the plantains in advance to save time on the day of making the mofongo stuffing.
Use a food processor: Utilize a food processor to quickly and efficiently make the sofrito, saving time on chopping and mincing ingredients by hand.
Multi-task: While the plantains are soaking, use that time to prepare the other components of the dish, such as cooking the longaniza sausage or preheating the oven.
Organize ingredients: Before you start cooking, organize all your ingredients and equipment to streamline the cooking process and minimize time spent searching for items.
Batch cooking: Consider making larger batches of the sofrito and mofongo stuffing to have leftovers for future meals, saving time on preparation in the long run.
Substitute Ingredients For Mofongo Stuffing Recipe
Green plantains - Substitute with yellow plantains: Yellow plantains are riper and sweeter than green plantains, which will add a slightly different flavor and sweetness to the mofongo.
Canola oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for canola oil in this recipe as it has a similar neutral flavor and high smoke point.
Garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used as a substitute. Use 1/8 teaspoon of garlic powder for every clove of garlic.
Olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, providing a similar mild flavor and high smoke point.
Kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt in the same quantity, providing a similar level of saltiness.
Bacon - Substitute with pancetta: Pancetta can be used as a substitute for bacon, providing a similar salty and savory flavor to the mofongo stuffing.
Chicharrónes - Substitute with pork rinds: Pork rinds can be used as a substitute for chicharrónes, providing a similar crispy and savory texture to the mofongo.
Longanisa - Substitute with chorizo: Chorizo can be used as a substitute for longanisa, providing a similar spicy and flavorful addition to the mofongo stuffing.
White bread - Substitute with gluten-free bread: Gluten-free bread can be used as a substitute for white bread to accommodate dietary restrictions.
Chicken stock - Substitute with vegetable stock: Vegetable stock can be used as a substitute for chicken stock to make the recipe vegetarian-friendly.
White onion - Substitute with yellow onion: Yellow onions can be used as a substitute for white onions, providing a slightly stronger flavor and aroma.
Roma tomatoes - Substitute with plum tomatoes: Plum tomatoes can be used as a substitute for Roma tomatoes, providing a similar meaty texture and flavor.
Fresh cilantro - Substitute with fresh parsley: Fresh parsley can be used as a substitute for cilantro, providing a similar fresh and herbaceous flavor to the mofongo.
Jalapeno - Substitute with serrano pepper: Serrano peppers can be used as a substitute for jalapenos, providing a similar level of heat and flavor to the mofongo stuffing.
Cubanelles - Substitute with Anaheim peppers: Anaheim peppers can be used as a substitute for Cubanelle peppers, providing a similar mild and slightly sweet flavor.
Garlic cloves - Substitute with shallots: Shallots can be used as a substitute for garlic cloves, providing a milder and slightly sweet flavor to the mofongo stuffing.
Mofongo Stuffing Recipe: Best Presentation Ideas
Elevate the mofongo stuffing: Create a tower of mofongo stuffing using a ring mold for a visually stunning presentation. This will add height and elegance to the dish, making it a showstopper on the plate.
Garnish with fresh herbs: Sprinkle the mofongo stuffing with freshly chopped cilantro and parsley to add a pop of color and a touch of freshness to the dish. The vibrant green hues will contrast beautifully with the golden brown stuffing.
Incorporate edible flowers: Introduce edible flowers such as nasturtiums or pansies to the plate for a delicate and sophisticated touch. The edible blooms will bring a touch of whimsy and elegance to the presentation.
Utilize elegant serving ware: Serve the mofongo stuffing in individual mini cast iron skillets or elegant ramekins to add a touch of rustic charm and sophistication to the presentation.
Create a sauce swirl: Drizzle a vibrant sauce, such as a roasted red pepper coulis or a cilantro-infused oil, in a decorative swirl around the mofongo stuffing for an artistic and refined presentation.
Add a crispy garnish: Top the mofongo stuffing with a delicate lattice of crispy plantain chips for an added textural element and a visually appealing finish.
Emphasize symmetry: Arrange the mofongo stuffing in a neat, symmetrical fashion on the plate to create a visually pleasing and balanced presentation.
Incorporate microgreens: Sprinkle the plate with a delicate scattering of microgreens, such as micro cilantro or micro arugula, to add a touch of elegance and a burst of flavor to the dish.
Use a squeeze bottle for precision: Utilize a squeeze bottle to drizzle a flavorful sauce or oil onto the plate with precision, allowing for intricate and artistic designs to adorn the mofongo stuffing.
Highlight with gold leaf: For a luxurious touch, delicately place edible gold leaf on the mofongo stuffing to add a touch of opulence and sophistication to the presentation.
Essential Tools for Making Mofongo Stuffing
Food processor: A food processor is a versatile kitchen appliance that can be used for chopping, slicing, shredding, and pureeing ingredients. It's great for making the sofrito in this recipe.
Skillet: A skillet is a flat-bottomed pan used for frying, searing, and browning ingredients. It's essential for cooking the longaniza sausage and frying the plantains.
Mortar and pestle: A mortar and pestle are used for grinding and mashing ingredients. In this recipe, it's used to mash the garlic and combine it with the fried plantains to make the mofongo.
Storing and Freezing Mofongo Stuffing Properly
- Let the mofongo stuffing cool completely to room temperature before storing or freezing.
- To store in the refrigerator, transfer the cooled stuffing to an airtight container or tightly wrap the baking dish with plastic wrap. It will keep in the fridge for up to 4 days.
- To freeze, transfer the cooled stuffing to a freezer-safe container or tightly wrap the baking dish with a layer of plastic wrap followed by a layer of aluminum foil. Label with the date and freeze for up to 2 months.
- To reheat refrigerated stuffing, cover the baking dish with foil and bake in a 350°F (175°C) oven for 20-30 minutes, or until heated through.
- To reheat frozen stuffing, thaw overnight in the refrigerator, then cover the baking dish with foil and bake in a 350°F (175°C) oven for 30-40 minutes, or until heated through. Alternatively, you can reheat the frozen stuffing directly from the freezer, but it will take about 1 hour to heat through.
- For best results, reheat the stuffing uncovered for the last 5-10 minutes of baking to crisp up the top.
- Leftover mofongo stuffing can be repurposed into delicious breakfast dishes like stuffing-stuffed breakfast burritos or stuffing and egg breakfast casserole.
How To Reheat Leftover Mofongo Stuffing
The best way to reheat leftover mofongo stuffing is in the oven. Preheat your oven to 350°F (175°C) and transfer the stuffing to an oven-safe dish. Cover the dish with foil and bake for 15-20 minutes, or until the stuffing is heated through. Remove the foil for the last 5 minutes of baking to crisp up the top.
If you prefer a moister stuffing, add a splash of chicken stock or water before reheating. This will help prevent the stuffing from drying out during the reheating process.
For a quicker option, you can reheat the mofongo stuffing in the microwave. Transfer the stuffing to a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the stuffing is heated through. Keep in mind that microwaving may result in a softer texture compared to oven reheating.
If you have an air fryer, you can use it to reheat the stuffing and maintain a crispy texture. Preheat the air fryer to 350°F (175°C) and place the stuffing in the basket. Cook for 5-7 minutes, shaking the basket halfway through, until the stuffing is heated through and crispy on the outside.
For a stovetop method, place the leftover stuffing in a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan and stir the stuffing occasionally until it is heated through and slightly crispy on the bottom, about 5-7 minutes.
Regardless of the reheating method you choose, be sure to reheat the stuffing until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to consume.
Interesting Trivia About Mofongo Stuffing
The mofongo stuffing recipe is a traditional Puerto Rican dish made with green plantains, garlic, and other flavorful ingredients. It is a popular dish during special occasions and celebrations in Puerto Rico. Mofongo is known for its versatility and can be served as a side dish or as a stuffing for meats. It is a delicious and hearty dish that showcases the rich flavors of Puerto Rican cuisine.
Is Making Mofongo Stuffing at Home Cost-Effective?
The cost-effectiveness of this mofongo stuffing recipe largely depends on the availability and cost of the ingredients in your area. While plantains and chicharrónes are generally affordable, items like longanisa and chicken stock can be pricier. The use of bacon and olive oil also adds to the overall cost. Considering the quantity and variety of ingredients, this recipe may not be the most cost-effective for a household. However, the rich flavors and hearty nature of the dish make it a worthwhile indulgence for special occasions. Verdict: 7/10. Approximate cost: $40-50.
Is Mofongo Stuffing Healthy or Unhealthy?
The mofongo stuffing recipe, while undeniably delicious, is not particularly healthy. The main ingredients - plantains, bacon, chicharrones (fried pork rinds), and longaniza sausage - are all high in saturated fats and calories. Deep frying the plantains in canola oil further adds to the calorie count and unhealthy fat content. The recipe also calls for a significant amount of salt, which can contribute to high blood pressure and other health issues if consumed in excess.
On the positive side, the recipe does include some nutritious ingredients like onions, tomatoes, cilantro, and garlic, which provide vitamins, minerals, and antioxidants. However, these ingredients are used in relatively small quantities compared to the more indulgent components.
To make this recipe healthier, consider the following suggestions:
- Replace some of the plantains with healthier starches like sweet potatoes or whole grain bread
- Use turkey bacon or lean ham instead of regular bacon to reduce saturated fat
- Bake the plantains instead of frying them to cut down on oil and calories
- Reduce the amount of chicharrones and longaniza sausage, or replace them with leaner proteins like chicken or turkey
- Use low-sodium chicken stock and reduce the added salt to minimize sodium content
- Increase the proportion of vegetables in the sofrito to boost the nutrient density of the dish
By making these adjustments, you can create a more balanced and nutritious version of mofongo stuffing that still retains its classic flavors and textures. Experimenting with healthier ingredient swaps and cooking methods can help you enjoy this traditional Puerto Rican dish without compromising your well-being.
Editor's Opinion on This Mofongo Stuffing Recipe
This mofongo stuffing recipe is a delightful fusion of flavors and textures. The combination of crispy fried plantains, savory longaniza sausage, and aromatic sofrito creates a rich and satisfying dish. The addition of chicharrones adds a delightful crunch, while the use of chicken stock and bread creates a moist and flavorful stuffing. The step-by-step instructions are clear and easy to follow, making this recipe accessible to home cooks. Overall, this mofongo stuffing is a delicious and inventive twist on a traditional dish, sure to impress anyone who tries it.
Enhance Your Mofongo Stuffing Recipe with These Unique Side Dishes:
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Why trust this Mofongo Stuffing Recipe:
This recipe offers an authentic taste of Puerto Rican cuisine, with a traditional preparation method that ensures a rich and flavorful dish. The use of plantains and chicharrones adds a unique and delicious twist, while the inclusion of sofrito and longaniza sausage brings depth and complexity to the stuffing. The step-by-step instructions and attention to detail demonstrate a genuine understanding of the culinary process, making this recipe a trustworthy choice for anyone seeking an unforgettable Latin-inspired dish.
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